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Inspired by tablespoon.com
Ingredients
for 8 servings
-
3 cups cheese cracker, crushed (185 g) -
¼ teaspoon pepper, optional -
2 cups flour (250 g) - 5 eggs, whisked
- 4 skin-on chicken drumsticks
- 4 skin-on chicken thighs
-
3 cups broccoli floret (475 g) -
3 cups yukon potato, quartered (675 g) -
3 tablespoons olive oil -
2 tablespoons fresh rosemary, leaves, chopped - 3 cloves garlic, minced
-
½ teaspoon salt -
¼ teaspoon pepper - fresh parsley, for garnish
Preparation
- Place cheese crackers in a resealable bag and crush with a rolling pin until they become finely ground. Add pepper, if desired.
- In a separate bowl, beat eggs until smooth.
- Roll each chicken piece into flour and then coat into eggs.
- Place each chicken piece in the cracker crumbs. Coat the chicken with the crumbs.
- Arrange chicken pieces on a parchment-lined baking sheet.
- Preheat oven to 425°F (220°C).
- In a medium bowl, combine broccoli and potatoes. Add olive oil, rosemary, garlic, salt and pepper. Toss until vegetables are well-coated.
- Arrange vegetables on parchment-lined baking sheet.
- Bake chicken and veggies for 35-40 minutes or until chicken is golden brown and cooked through.
- Top chicken with parsley and serve.
- Enjoy!
Tips
-
Gia Reznicek
It taste better with cheetos instead of the cookies
2 months ago Helpful (2) -
Rachel Atkins
I used cheese Doritos instead of cheese crackers
19 days ago Helpful (0)
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