Crispy Chicken with Oven Roasted vegetables
My version of a crispy chicken and roasted veggies was cooked in my
Le Creuset Roasting Dish. Not only did it cook the chicken evenly all the way through, the chicken was tender and moist.
My favourite part about this dish is that it is perfect for every occasion. The 37cm length makes it ideal for serving to a large group. From serving to guests to a Sunday night dinner with the family, you can never go wrong with crispy chicken.
Le Creuset offers enameled cookware in a variety of colours and sizes. Browse the range here.
Ingredients List:
- 1 3/4 cups panko breadcrumbs
- spray oil
- 1 egg
- 1 tbsp whole egg mayonnaise
- 1 1/2 tbsp dijon mustard
- 2 tbsp flour
- Salt and pepper
- 1/2 tsp cumin
- 1/2 tsp coriander
- 400 gm chicken tenderloins
- 6 baby potatoes, halved
- 300g green beans, trimmed
- 3 garlic cloves, thinly sliced
- 2 shallots, thinly sliced
- 1 tbsp oregano, coarsely chopped
- Lemon
Instructions:
Preheat oven to 200C. Pour panko crumbs onto a baking tray and spray with oil then bake for 5 minutes or until golden. Transfer to a bowl.
Cook baby potatoes in boiling water for 10 minutes and drain.
For the batter, in a bowl add egg, mayonnaise, mustard, flour, cumin, coriander, salt and pepper to taste and whisk with a fork until combined. Add the chicken into the batter and toss to coat.
Meanwhile, add the potatoes, beans, garlic and shallots to a large well oiled roasting pan (like the
Le Creuset cast iron pan pictured) and toss to ensure it’s all well coated. Season with salt and pepper.
Take a piece of the battered chicken and place into the bowl of panko crumbs. Turn the chicken over a few times and press down to ensure it’s completely covered. Add crumbed chicken to the pan of vegetables (you’ll have to move them around a bit to make room) and pop in the oven. Bake for 10-15 minutes.
Once cooked, remove and sprinkle with fresh oregano and serve immediately with fresh lemon.
Enjoy :)
