1 large egg
1 lemon, juiced and zested
5 cloves garlic, minced, divided
½ cup Italian seasoned breadcrumbs
½ cup fresh grated Parmesan cheese
4 boneless, skinless chicken breasts
1 pound new potatoes, quartered
1 pound broccoli florets
1/2 cup butter, melted
Salt, to taste
Preheat the oven to 400° degrees Fahrenheit.
In a large bowl, whisk together the egg, lemon juice, half of the garlic and a pinch of salt. In another bowl, combine the lemon zest, breadcrumbs and Parmesan.
Dip the chicken into the egg mixture, then into the breadcrumb and Parmesan mixture. Arrange the chicken breasts in the center of a baking sheet coated with cooking spray.
In a bowl, combine the butter, remaining garlic, and a pinch of salt. Toss with the potatoes and broccoli, and arrange the vegetables around the chicken.
Bake for 15 minutes, then remove. Flip the chicken and vegetables, and continue cooking 10 more minutes, or until the chicken is golden brown, and the potatoes and broccoli are crisp.