Crispy Maple Mustard Chicken

This recipe is one that came to me through Hello Fresh. It was one of my favorites. 

1 1/2 lbs Yukon Gold Potatoes

8 carrots

2 Tbsp Fry Seasoning

1/2 cup panko breadcrumbs

4 Tbsp maple syrup

12 tsp Dijon mustard

1 1/2 lbs chicken breasts

Preheat oven to 425 degrees.  Wash and dry all produce.  Cut potatoes into1/2" thick wedges.  Trim and peel carrots, then slice them into 1/2" thick pieces.  

Place 2 Tbsp butter in a small microwave-safe bowl and microwave until just melted, about 30 seconds.  Stir in half the Fry Seasoning (you'll use the rest later), pepper, and a large pinch of salt.  Add panko; stir until evenly combined.  

Microwave another 2 Tbsp 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 Tbsp of the mixture for brushing onto the chicken later. 

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.   

Pat chicken dry with paper towels, then season all over with salt and pepper.  Place on the 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).

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.