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Deviled Chicken with Roasted Vegetables Sheet-Pan Dinner
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Prep Time:
20 minutes
Total Time:
1 hour 10 minutes
Spicy mustard-coated chicken with buttery panko crumbs, roasted with potatoes, carrots, and leeks for a simple and flavorful one-pan meal. Perfect for busy weeknights!
Ingredients:
  • 1/3 cup Dijon mustard
  • 1 medium shallot, finely chopped
  • 1/4 to 1/2 teaspoon ground red pepper (cayenne)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 bone-in chicken breast halves, skin removed
  • 3/4 cup Progresso™ plain panko crispy bread crumbs
  • 1/2 cup shredded Parmesan cheese
  • 3 tablespoons butter, melted
  • 3 medium Yukon gold potatoes, each cut into 6 chunks
  • 3 medium carrots, peeled and cut into 2-inch pieces
  • 1 medium leek, trimmed, washed thoroughly and cut crosswise into 1/2-inch slices
  • 3 tablespoons olive oil
Instructions:
  • Preheat your oven to 425°F.
  • Combine tangy mustard, flavorful shallot, spicy red pepper, a hint of salt, and a dash of pepper in a small bowl. Spread this delectable mixture generously on the tops of the chicken breasts.
  • Combine the bread crumbs, Parmesan cheese, and melted butter in a shallow bowl. Press the mixture onto the tops and sides of the chicken breasts, then place them on one side of an ungreased 17x12-inch half-sheet pan.
  • Combine all the veggies in a large bowl with oil, salt, and pepper. Arrange them in a single layer on one side of the pan.
  • Bake for 30 to 35 minutes, gently stirring the vegetables halfway through, until the chicken is golden brown and the juices run clear when the thickest part is cut to the bone (minimum 165°F). Then, transfer the chicken to a serving plate and return the vegetables to the oven for an additional 10 to 15 minutes until they are tender and lightly browned.

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