Spray a sheet pan with non-stick cooking spray or oil. Place potatoes and carrots on the pan. Toss vegetables with olive oil and 1/2 tablespoon salt and 1/4 teaspoon pepper.
For the chicken
Slice chicken horizontally into 4 cutlets. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
In a shallow bowl combine the pecan, bread crumbs, 1/2 tablespoon salt, thyme, and garlic powder. Adjust salt to taste.
In a separate bowl, beat the eggs.
Dip chicken in eggs, then dredge in the pecan mixture, coating both sides. Place on the sheet pan.
Place sheet pan in oven and bake for 10 minutes. Flip the chicken over and stir the vegetables. Cook for an additional 10 minutes, until golden brown and juices run clear. Remove chicken from sheet pan and transfer to a plate to rest. Cook the vegetables for an additional 5 minutes.
Serve chicken, carrots, and potatoes immediately. Garnish with parsley if desired.
Some of the larger pecan pieces will fall off the chicken during baking, but they toast so nicely the last 5 minutes the vegetables are cooking and they are such a treat. So yummy!