Crispy Maple-Mustard Chicken

🥘 Ingredients

• black pepper
• butter
  2 tbsp
• carrot
  12 oz
• chicken cutlets
  12 oz
• dijon mustard
  2 tbsp
• fry seasoning
  1 tbsp
• maple syrup
  2 tbsp
• olive oil
• panko breadcrumbs
  ¼ cup
• paper towels
• potatoes
  12 oz
• salt

🍳 Cookware

• peeler
• small microwave-safe bowl
• small microwave-safe bowl
• baking sheet
• baking sheet

1. 

   1

   
2. 

   2

   Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim, peel (with a peeler ), and slice carrot on a diagonal into ½-inch-thick pieces.

   potatoes: 12 oz, carrot: 12 oz
3. 

   3

   
4. 

   4

   Place 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), black pepper , and a big pinch of salt . Add panko breadcrumbs and stir until evenly combined.

   butter: 1 tbsp, fry seasoning: 1 tbsp, black pepper, salt, panko breadcrumbs: ¼ cup
5. 

   5

   
6. 

   6

   Place another butter in a second small microwave-safe bowl ; microwave until just melted, ⏱️ 30 seconds . Add maple syrup , dijon mustard , and a pinch of salt; stir until smooth. Reserve 1 TBSP of the mixture (2 TBSP for 4) for brushing onto chicken later.

   butter: 1 tbsp, maple syrup: 2 tbsp, dijon mustard: 2 tbsp
7. 7

   
8. 8

   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.

   olive oil
9. 9

   
10. 10

    Pat chicken cutlets 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 breasts, then mound seasoned panko on top, pressing to adhere (no need to coat the undersides).

    chicken cutlets: 12 oz, paper towels
11. 11

    
12. 12

    Transfer chicken and carrots to middle rack and potatoes to top rack. Bake until chicken is golden brown and cooked through and veggies are tender, ⏱️ 20 minutes to ⏱️ 25 minutes . Divide chicken, potatoes, and carrots between plates. Serve with remaining maple mustard on the side.