Sheet Pan Crispy Chicken with Maple Mustard Sauce, Roasted Potatoes &Amp; Carrots

This sheet pan dinner brings together crispy panko-crusted chicken, seasoned potato wedges and roasted carrots all in one pan. The star is a sweet and tangy maple mustard sauce that doubles as both a glaze and a dipping sauce.

Everything cooks together in under 40 minutes, making it perfect for busy weeknights. The chicken stays juicy while the panko topping gets golden and crunchy and the vegetables turn tender with crispy edges.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

4 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 ounce Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

6 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim and peel carrots, then slice into ½-inch-thick pieces.
2. Place 1 tablespoon butter in a small microwave-safe bowl and microwave until just melted, about 30 seconds. Stir in half the Fry Seasoning, pepper and a large pinch of salt. Add panko; stir until evenly combined.
3. Microwave another 1 tablespoon butter in a second small microwave-safe bowl until just melted, about 30 seconds. Add maple syrup, mustard and a pinch of salt; stir until smooth. Reserve 1 tablespoon of the mixture for brushing onto chicken later.
4. Toss potatoes on a baking sheet with a large drizzle of olive oil, remaining Fry Seasoning, salt and pepper. On a second baking sheet, toss carrots with a drizzle of olive oil, salt and pepper. Push carrots to one side of baking sheet.
5. Pat chicken dry with paper towels, then season all over with salt and pepper. Place on other half of baking sheet with carrots. Evenly spread reserved maple mustard onto tops of chicken breasts, then sprinkle seasoned panko on top, pressing to adhere (no need to coat the underside).
6. Transfer chicken and carrots to middle rack and potatoes to top rack. Bake until chicken is golden brown and cooked through and veggies are tender, 20-25 minutes. Divide chicken, potatoes and carrots between plates. Serve remaining maple mustard on the side for dipping or drizzling over chicken.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for Fry Seasoning?

A mix of paprika, garlic powder, onion powder, salt and pepper makes a good substitute.

Can I prepare this dish ahead of time?

You can prep the vegetables and sauce ahead, but bread the chicken just before baking to keep the panko crispy.