Deviled Chicken with Roasted Vegetables Sheet-Pan Dinner

Found: http://www.bettycrocker.com/recipes/deviled-chicken-with-roasted-vegetables-sheet-pan-dinner/9889629b-bc69-4b44-ba19-2f5465ee404a

Deviled Chicken with Roasted Vegetables Sheet-Pan Dinner
Prep Time 20 MIN
Total Time 1 HR 10 MIN
Servings 4

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 with the chicken for an easy weeknight meal.

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

Directions

1 Heat oven to 425°F.
2 In 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.
3 In 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.
4 In 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.
5 Bake 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.

Expert Tips–
If you like a little extra mischief in your deviled chicken, feel free to up the amount of ground red pepper in the mustard mixture to 1/2 teaspoon. Leeks are grown in sandy soil, and dirt can often get trapped in between their long leaves. To trim and clean them, remove all the dark green tops of the leaves, leaving only the pale green and whites parts. Cut them in half lengthwise, and thoroughly rinse under cold water, opening up the leaves in the process to release any dirt.

Nutrition Information–
Serving Size: 1 Serving Calories690 Calories from Fat270 Total Fat30g  Saturated Fat11g Trans Fat1/2g Cholesterol135mg Sodium1370mg Potassium1310mg Total Carbohydrate55g  Dietary Fiber6g Sugars7g Protein50g % Daily Value*: Vitamin A170% Vitamin C15% Calcium25% Iron25% 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 Choice3 1/2 *Percent Daily Values are based on a 2,000 calorie diet.