Parmesan Chicken Fingers and Roasted Veggies

Heat oven to 450°F. Line half of 18×13-inch half-sheet pan with foil. In medium bowl, combine potatoes, 1 tablespoon of the oil, 1/4 teaspoon of the salt and the seasoned pepper until well coated. Spoon potato mixture on unlined side of sheet pan.

Roast uncovered 8 minutes.

Meanwhile, in same bowl, combine broccoli, garlic, 1 tablespoon of the oil and 1/4 teaspoon salt until coated. In large resealable food-storage plastic bag, mix bread crumbs, flour, Parmesan cheese and remaining 1/4 teaspoon salt. In small bowl, beat egg.

Dip chicken tenders in egg; place in bag with bread crumb mixture. Seal bag; shake to coat evenly. Place chicken tenders on foil-lined side of pan; drizzle with remaining 1 tablespoon oil. Stir broccoli mixture into potatoes on pan.

Roast uncovered 10 to 12 minutes or until chicken is no longer pink and potatoes are fork-tender. Sprinkle with parsley.