Sheet Pan Monterey Jack Un-Fried Chicken

• 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 (you’ll use the rest in the next step), salt, and pepper.

• Toss potatoes on one side of a baking sheet with a large drizzle of oil, remaining Ranch Spice, salt, and pepper. • Toss carrots on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and carrots on middle rack.) • Roast on top rack for 5 minutes (you’ll add more to the sheet then).

Roast potatoes as instructed (skip roasting carrots).

• 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 (you’ll use the rest later). Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

• Once veggies have roasted 5 minutes, push to one side of sheet. Carefully place chicken, coated sides up, on empty side. (For 4 servings, leave potatoes on top rack. Push carrots to one side of second sheet and carefully place chicken, coated sides up, on empty side. Roast on middle rack.) • Roast until veggies are golden brown and tender and chicken is cooked through, 15-20 minutes more.

Once potatoes have roasted 5 minutes, carefully toss broccoli on opposite side of sheet with a drizzle of oil, salt, and pepper. Push veggies to one side of sheet. Place chicken, coated sides up, on empty side. Cook through the rest of this step as instructed.