Preheat your oven to 400°F (200°C). Arrange the chicken breasts on a large baking sheet. Drizzle with 1 tablespoon of olive oil and rub to coat evenly.
In a small bowl, mix the grated Parmesan cheese with the dried Italian herbs. Spread the mixture evenly over the top of each chicken breast, pressing gently to adhere and form a crust.
4 pieces boneless, skinless chicken breasts
Toss the chopped vegetables with the remaining olive oil and minced garlic until well coated. Spread them around the chicken on the baking sheet, ensuring they are in a single layer.
4 pieces boneless, skinless chicken breasts
Place the baking sheet in the oven and bake for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F), and the parmesan crust is golden and crispy.
Once done, remove the sheet from the oven. The chicken should have a crunchy crust and the vegetables nicely roasted with caramelized edges.
Let the dish rest for a few minutes before serving. Serve the crispy parmesan chicken alongside the roasted vegetables for a complete, flavorful meal.