Allez, Cuisine! Parmesan-Crusted Chicken with Roasted Potatoes and Carrots

Fear of meat thermometers and high grocery prices have driven many a college student into forced vegetarianism. But if you feel like you can’t even look at another can of chickpeas, chicken breasts are a dependable, unintimidating way to rejoin your fellow omnivores. They freeze very well, and there are tons of recipes that use them in ways that are healthy, tasty and easy to prepare. This recipe is a great place to start.

The parmesan breading gives the chicken breasts a lot of flavor in very few steps, and this tasteful simplicity is mirrored by the carrots and potatoes. Both vegetables are inexpensive, uncomplicated and roast beautifully, which makes them a perfect go-to side dish to add some class and balance to your meal. It can take a long time for the vegetables to reach roasted perfection in your oven, but your patience will be rewarded with a rustic, hearty dish that will send you back to your term papers full and happy.



6 skinless, boneless chicken breasts

2 tablespoons olive oil

1 clove garlic, minced

? cup plain breadcrumbs

1/3 cup grated Parmesan

1 tsp oregano

1/8 tsp cayenne pepper (optional)

Roasted Vegetables:

1 lb new potatoes

6 carrots

? cup olive oil

1 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. cayenne pepper or paprika


Serves: 6



Preheat oven to 350 degrees.

Combine olive oil and minced garlic in a shallow bowl. In a separate bowl, mix together breadcrumbs, parmesan cheese, spices and a few dashes of salt and black pepper.

First, dip both sides of each chicken breast in the olive oil, and then coat the chicken in the breadcrumb mixture. When you’re done, be sure to carefully wash any surface that came into contact with your raw chicken to prevent cross-contamination.

Place chicken breasts on a lightly greased pan and bake for 25-35 minutes, until the breading is golden and the inside is no longer pink.

Roasted Vegetables:

Cut the potatoes into one-inch pieces (halving the small ones and quartering the big ones).

Peel the carrots. Next, cut them in half lengthwise and then into two-inch strips.

On a baking sheet or 13×9-inch roasting pan, combine the vegetables with the olive oil and seasonings, tossing to coat. If the vegetables still look dry, drizzle on more olive oil and toss until you have a thin, even coat of oil.

Bake at 350 degrees for about 20 minutes, and then raise the temperature to 425 degrees and bake for another 30 to 40 minutes, stirring occasionally. The vegetables should be golden brown and caramelized, and the potatoes should be soft all the way through.

Contact Claire Littlefield at [email protected] and Emma Ellis at [email protected].