Roasted Chicken & Vegetables

Instructions

1. Prepare the ingredients & make the topping

   Place an oven rack in the center of the oven; preheat to 500°F. Wash and dry the fresh produce. Cut the potatoes into ½-inch rounds. Cut off and discard any stem ends from the green beans. Roughly chop the onions. Grate the fontina on the large side of a box grater. In a bowl, combine the grated fontina, breadcrumbs, mayonnaise, half the Italian seasoning, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to combine.

2. Start the chicken & potatoes

   Place the potato rounds on a sheet pan. Drizzle with olive oil; season with salt, pepper, and the remaining Italian seasoning. Toss to coat; arrange in an even layer on one side of the sheet pan. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan. Roast 14 minutes. Leaving the oven on, remove from the oven.

3. Add the topping & green beans

   Place the green beans in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Carefully add the seasoned green beans in an even layer on top of the partially roasted potatoes. Evenly spread the topping onto the partially roasted chicken.

4. Finish & serve your dish

   Return to the oven and roast 10 to 12 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through. Remove from the oven. Serve the roasted chicken with the roasted vegetables. Garnish the vegetables with chopped onions and parmesan. Enjoy!