Crispy Baked Chicken with Roasted Carrots and Potato Wedges

Craving fried chicken but want to keep it lighter? These baked chicken cutlets deliver all the crunch you love, thanks to a golden panko crust mixed with Monterey Jack cheese and ranch seasoning. The secret? A quick oven roast that turns the coating perfectly crispy without a drop of oil.

Alongside, you’ll find tender roasted carrots and potato wedges that get the same golden treatment. A drizzle of Sriracha-spiked mayo adds just the right kick. This entire meal comes together in about 35 minutes, making it an ideal weeknight dinner that feels like a treat.

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Ingredients

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces.
2. 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 (save the rest), salt and pepper.
3. Toss potatoes on one side of a baking sheet with a drizzle of oil, remaining Ranch Spice, salt and pepper. Toss carrots on the empty side with oil, salt and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and carrots on middle rack for 20-25 minutes total.) Roast on top rack for 5 minutes (you’ll add chicken later).
4. 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 (use the rest later). Mound with panko mixture, pressing firmly to adhere (no need to coat undersides). After veggies have roasted 5 minutes, remove from oven. Push veggies to one side of sheet. Carefully place chicken, coated sides up, on empty side. (For 4 servings, leave veggies roasting; add chicken to a third sheet and roast on middle rack.) Roast until potatoes and carrots are golden and tender and chicken is cooked through, 15-20 minutes more.
5. Meanwhile, in a second small bowl, combine remaining mayonnaise with Sriracha to taste.
6. Divide chicken, potato wedges and carrots between plates. Serve with Sriracha mayo on the side for dipping.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

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

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure your ranch spice blend is gluten-free.

How do I reheat leftovers?

Reheat in a 375°F oven for about 10 minutes to restore crispiness. Avoid microwaving as it will soften the coating.