Crispy Maple Mustard Chicken

Name: Crispy Maple Mustard Chicken with Roasted Potatoes & Carrots
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Potatoes; 12 ounce Carrots; 1 tablespoon Fry Seasoning; ¼ cup Panko Breadcrumbs; 2 tablespoon Maple Syrup; 6 teaspoon Dijon Mustard; 10 ounce Chicken Cutlets; Olive Oil; Butter; Salt; Pepper

with Roasted Potatoes & Carrots

Recipe Development TeamPublished on March 31, 2025

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Some say crispy panko-coated chicken is pretty tough to top. Those people clearly don’t know our chefs. They went and made crispy chicken 25x (a scientific number) more delicious by drizzling it with a lick-your-plate-style maple and mustard sauce. On the side, there’s seasoned potato wedges and crispy-edged roasted carrots. The best part? Everything comes together on one baking sheet in under 40 minutes. Because couldn’t we all use a little more time (and fewer dishes to wash)?

Tags:

Protein Smart

•Fiber Smart

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Potatoes

12 ounce

Carrots

1 tablespoon

Fry Seasoning

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

2 tablespoon

Maple Syrup

6 teaspoon

Dijon Mustard

10 ounce

Chicken Cutlets

Not included in your delivery

Olive Oil

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories670 kcal

Fat25 g

Saturated Fat9 g

Carbohydrate68 g

Sugar23 g

Dietary Fiber7 g

Protein37 g

Cholesterol135 mg

Sodium680 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Small Bowl

•Baking Sheet

•Paper Towel

Instructions

• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces.

• Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just melted, 30 seconds. • Stir in half the Fry Seasoning (you’ll use the rest later), a big pinch of salt, and pepper. Add panko and stir until evenly combined.

• Place 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl; microwave until just melted, 30 seconds. Add maple syrup, mustard, and a pinch of salt; stir until smooth. • Reserve 1 TBSP of the mixture (2 TBSP for 4) for brushing onto chicken in step 5.

• Toss potatoes on a baking sheet with a large drizzle of olive oil, remaining Fry Seasoning, salt, and pepper. • On a separate baking sheet, toss carrots with a drizzle of olive oil, salt, and pepper. Push carrots to one side of sheet.

• Pat chicken* dry with paper towels; season all over with salt and pepper. • Place on opposite side of baking sheet from carrots. Evenly spread reserved maple mustard onto tops of chicken, then mound seasoned panko on top, pressing to adhere (no need to coat the undersides).

• Transfer chicken and carrots to middle rack and potatoes to top rack. • Roast until chicken is golden brown and cooked through and veggies are tender, 15-18 minutes. TIP: If chicken is done before veggies, remove from sheet and continue roasting veggies until browned and tender, 5-7 minutes more. • Divide chicken, potato wedges, and carrots between plates. Serve with remaining maple mustard on the side for dipping or drizzling.

Poultry is fully cooked when internal temperature reaches 165°.