Sheet Pan Monterey Jack Un-Fried Chicken
with Roasted Carrots, Potato Wedges & Sriracha Mayo
Craving fried chicken? These cheesy panko-breaded cutlets are so crispy you’ll be surprised they’re baked! We serve ’em with Sriracha-spiked mayo and a side of roasted carrots and equally crispy potato wedges. If this all sounds complicated—it’s not! This delicious dinner can be on the table in just 35 minutes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
12 ounce
Carrots
¼ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Monterey Jack Cheese
(Contains Milk)
1 tablespoon
Ranch Spice
10 ounce
Chicken Cutlets
4 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Sriracha
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.
• Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. • Stir in panko, Monterey Jack, half the Ranch Spice (you’ll use the rest in the next step), salt, and pepper.
• Toss potatoes on one side of a baking sheet with a large drizzle of oil, remaining Ranch Spice, salt, and pepper. • Toss carrots on empty side of sheet with a drizzle of oil, salt, and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and carrots on middle rack.) • Roast veggies on top rack for 5 minutes (you’ll add more to the sheet then).
• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. Place on a plate. • Spread tops of chicken with 1 tsp mayonnaise each (you’ll use the rest later). Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).
• Once veggies have roasted 5 minutes, push to one side of sheet. Carefully place chicken, coated sides up, on empty side. (For 4 servings, leave potatoes on top rack. Push carrots to one side of second sheet and carefully place chicken, coated sides up, on empty side. Roast on middle rack.) • Roast on top rack until veggies are golden brown and tender and chicken is cooked through, 15-20 minutes more.
• In a second 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.
Chicken is fully cooked when internal temperature reaches 165°.
