I popped the tray into an oven I pre heated to about 500. After 15 minutes I turned the potato mixture with a mixing spoon, and they were done about 5 or 10 minutes after that.
Back to the chicken. Once the potatoes were in the oven, I heated a large saute pan with pam and olive oil (I REALLY didn’t want cheese to crust onto the pan). I added the parmesan crusted chicken. I let it sit for a minute, then turned. Sat for another minute and then I started stirring more frequently so that all sides got the heat while cooking the inside. It eventually got a great crispy brown crust and was cooked but juicy inside. Sadly I only have the before picture. I was too hungry to wait and take a picture afterwards!
Everyone loved the meal. Thinking about it now I am getting really hungry and excited about the leftovers for lunch. Basically I used Rach’s recipe as inspiration, but did not actually make her recipe at all (hence why I won’t post it here. It was made into a generic method where the amounts of each ingredient no longer matter). I will admit that we used ketchup, but for a chicken and potatoes meal, it is hard to not break out the ketchup, whether it be parm crusted with roast potatoes, roast chicken with mashed potatoes or chicken strips and fries. It was good even without the Heinz, but the tomatoey syrup just made it phenomenal.
Advice for next time: Don’t cut the baby carrots. They had a nice roast to them, but I think they were a little too charred. Same with the onion. I will leave it in larger pieces next time. The chicken was so good I wouldn’t change a thing. It would go with the tomatoes and basil, but if you lack fresh tomatoes or have had tomato sauce the past couple days, ketchup works as a very good replacement. This was certainly a success.