with Roasted Potato Wedges & Carrots

Yield: 2

Crispy panko-coated chicken with a delicious maple and mustard sauce. On the side, there’s seasoned potato wedges and crispy-edged roasted carrots.
Prep: 10 Cook: 35

• 12oz potatoes
• 14cup panko breadcrumbs
• 10oz chicken cutlets
• 12oz carrots
• 1TBS fry seasoning
• 2TBS maple syrup
• 2TBS Dijon mustard
• salt & pepper
• 1TBS olive oil
• 2TBS butter

Prep:

Adjust racks to middle and top positions and preheat oven to 425°F. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Season panko:

Place 1 TBS butter in a small microwave-safe bowl, microwave until just melted, 30 seconds.

Stir in half the Fry Seasoning (you’ll use the rest later), a big pinch of salt, and pepper. Add panko and stir until evenly combined.

Make maple mustard:

Place 1 TBS butter in a second small microwave-safe bowl, microwave until just melted, 30 seconds. Add maple syrup, mustard, and a pinch of salt, stir until smooth.

Reserve 1 TBS of the mixture for brushing onto chicken in step 5.

Season veggies:

Toss potatoes on a baking sheet with a large drizzle of olive oil, remaining Fry Seasoning, salt, and pepper.

On a separate baking sheet, toss carrots with a drizzle of olive oil, salt, and pepper. Push carrots to one side of sheet. Swap in asparagus for potatoes.

Coat chicken:

Pat chicken dry with paper towels, season all over with salt and pepper.

Place on opposite side of baking sheet from carrots. Evenly spread reserved maple mustard onto tops of chicken, then mound seasoned panko on top, pressing to adhere (no need to coat the undersides).

Finish & serve:

Transfer chicken and carrots to middle rack and potatoes to top rack.

Roast until chicken is golden-brown and cooked through and veggies are tender, 15-18 minutes.

Tip: If chicken is done before veggies, remove from sheet and continue roasting veggies until browned and tender, 5- to 7-minutes more.

Divide chicken, potato wedges, and carrots between plates. Serve with remaining maple mustard on the side for dipping or drizzling.