Sheet Pan Monterey Jack Un-Fried Chicken
with Roasted Carrots
Panko and Monterey Jack crusted un-fried chicken, roasted with carrots and potato wedges, served
with sriracha mayo for dipping.
serves:2
ingredients:
● 1/4 cup panko breadcrumbs
● 10 oz chicken cutlets
● 12 oz carrots
● 1 tbsp ranch spice blend
● 1 tsp sriracha
● 12 oz potatoes
● 1/4 cup Monterey Jack cheese
● 4 tbsp mayonnaise
● 1 tbsp butter
● 2 tbsp cooking oil
● 1/2 tsp kosher salt
● 1/4 tsp black pepper
● 10 oz chicken cutlets
● 12 oz carrots
● 1 tbsp ranch spice blend
● 1 tsp sriracha
● 12 oz potatoes
● 1/4 cup Monterey Jack cheese
● 4 tbsp mayonnaise
● 1 tbsp butter
● 2 tbsp cooking oil
● 1/2 tsp kosher salt
● 1/4 tsp black pepper
instructions:
1. Prep
Adjust rack to top position and preheat oven to 425°F. Trim, peel, and cut potatoes into 1/2-inch-thick wedges.
Cut carrots on a diagonal into 1/2-inch-thick pieces. Wash and dry produce.
2. Mix panko
Place butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko, Monterey Jack,
half the ranch spice, salt, and pepper.
3. Roast veggies
Toss carrots on one side of a baking sheet with a drizzle of cooking oil, remaining ranch spice, salt, and pepper.
Toss potatoes on the other side with a drizzle of oil, salt, and pepper. Roast on the top rack for 5 minutes.
4. Coat chicken
Pat chicken dry; season all over with salt and pepper. Spread tops of chicken with 1 tsp mayonnaise each, then
mound with the panko mixture, pressing firmly to adhere.
5. Roast chicken and veggies
Once veggies have roasted 5 minutes, push to one side of the sheet. Carefully place chicken, coated side up,
on the empty side. Roast until chicken is cooked through and potatoes and carrots are tender and browned,
15-20 minutes more.
6. Finish and serve
In a small bowl, combine remaining mayonnaise with sriracha to taste. Divide chicken, potato wedges, and
carrots between plates. Serve with sriracha mayo on the side for dipping.
Adjust rack to top position and preheat oven to 425°F. Trim, peel, and cut potatoes into 1/2-inch-thick wedges.
Cut carrots on a diagonal into 1/2-inch-thick pieces. Wash and dry produce.
2. Mix panko
Place butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko, Monterey Jack,
half the ranch spice, salt, and pepper.
3. Roast veggies
Toss carrots on one side of a baking sheet with a drizzle of cooking oil, remaining ranch spice, salt, and pepper.
Toss potatoes on the other side with a drizzle of oil, salt, and pepper. Roast on the top rack for 5 minutes.
4. Coat chicken
Pat chicken dry; season all over with salt and pepper. Spread tops of chicken with 1 tsp mayonnaise each, then
mound with the panko mixture, pressing firmly to adhere.
5. Roast chicken and veggies
Once veggies have roasted 5 minutes, push to one side of the sheet. Carefully place chicken, coated side up,
on the empty side. Roast until chicken is cooked through and potatoes and carrots are tender and browned,
15-20 minutes more.
6. Finish and serve
In a small bowl, combine remaining mayonnaise with sriracha to taste. Divide chicken, potato wedges, and
carrots between plates. Serve with sriracha mayo on the side for dipping.
