Deviled Chicken with Roasted Vegetables Sheet-Pan Dinner
Updated Aug 23, 2016
The “devil” in this one-pan meal is the slightly spicy mustard coating brushed on the chicken before it gets covered in buttery Progresso™ panko crispy bread crumbs. Potatoes, carrots and leeks are roasted right alongside of the chicken for an easy weeknight meal.
Deviled Chicken with Roasted Vegetables Sheet-Pan Dinner
- Prep Time 20 min
- Total 1 hr 10 min
- Servings 4
- Ingredients 13
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
Make With
Progresso Breadcrumbs
Instructions
-
Step1Heat oven to 425°F.
-
Step2In small bowl, stir together mustard, shallot, red pepper, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread tops of chicken breasts generously with mustard mixture.
-
Step3In shallow bowl, mix bread crumbs, Parmesan cheese and melted butter. Dredge chicken in crumbs, patting firmly onto tops and sides of breasts. Place on one side of ungreased 17x12-inch half-sheet pan.
-
Step4In large bowl, toss potatoes, carrots, leek, oil and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetables in single layer on other side of pan.
-
Step5Bake 30 to 35 minutes, stirring vegetables once, until chicken is browned and juice is clear when thickest part is cut to bone (at least 165°F). Transfer chicken to serving plate; continue to bake vegetables 10 to 15 minutes longer or until tender and lightly browned.
Nutrition
690
Calories
30g
Total Fat
50g
Protein
55g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 690
- Calories from Fat
- 270
- Total Fat
- 30g
- 46%
- Saturated Fat
- 11g
- 54%
- Trans Fat
- 1/2g
- Cholesterol
- 135mg
- 45%
- Sodium
- 1370mg
- 57%
- Potassium
- 1310mg
- 37%
- Total Carbohydrate
- 55g
- 18%
- Dietary Fiber
- 6g
- 24%
- Sugars
- 7g
- Protein
- 50g
% Daily Value*:
- Vitamin A
- 170%
- 170%
- Vitamin C
- 15%
- 15%
- Calcium
- 25%
- 25%
- Iron
- 25%
- 25%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 4 1/2 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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