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October 26, 2021
I love this recipe because it is an easy sheet pan meal that is really just a fancy version of chicken nuggets and French fries. It's a family-favorite comfort-food that is easy to prep in advance!
I stopped by the Amadio Ranch Farm stand which sells local produce near me for many of the ingredients. This recipe uses both carrots and potatoes which you can find at the ranch or in your CSA basket.
Root vegetables like carrots and potatoes take on different flavors from the soil. That's the best part of getting locally grown produce. These potatoes are buttery, and the carrots are sweet and crunchy. I added a bit of lemon zest from my own lemon tree for a bit of zing!
The recipe also includes a creamy honey mustard dipping sauce! You can use your favorite Amadio Ranch Local honey and mustards!
This dinner makes a quick weeknight meal. Pair it with a German Beer and you have the perfect OCTOBERFEST supper!
Rated 5 stars by 1 users
A family Octoberfest favorite!
4-6 large carrots, pealed and sliced
3-4 large yukon gold potatoes, chopped
1 tablespoon fry seasoning
2 large chicken breasts
2 teaspoons garlic powder
1 cup panko bread crumbs
1/4 cup sour cream
1/4 cup mayo
1/4 cup sour cream
1 tablespoon mustard (Dijon or brown)
2 tablespoons honey
Lemon, zested and quatered. Reserve 1 tablespoon juice.
Preheat oven to 425 degrees
Combine chicken, panko, onion powder, salt, pepper, and mayo in a ziplock bag and shake until the chicken is coated. Place chicken on a baking sheet.
Add chopped carrots and potatoes to the baking sheets. Toss with olive oil and fry seasoning.
Bake chicken and vegetables for 20-25 minutes until chicken is cooked through and vegetables are tender
Meanwhile, combine mayo, sour cream, honey, mustard, and reserved lemon juice for the dipping sauce.
I love to mix up the mustard in this recipe for a different spin.
Toss the roasted veggies with the lemon zest for a refreshing flavor.