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Deviled Chicken with Roasted Vegetables Sheet-Pan Dinner

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  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 4
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The “devil” in this one-pan meal is the slightly spicy mustard coating brushed on the chicken before it gets covered in buttery Progresso™ panko crispy bread crumbs. Potatoes, carrots and leeks are roasted right alongside of the chicken for an easy weeknight meal.
By Betty Crocker Kitchens
Updated Aug 23, 2016
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Ingredients

  • 1/3 cup Dijon mustard
  • 1 medium shallot, finely chopped
  • 1/4 to 1/2 teaspoon ground red pepper (cayenne)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 bone-in chicken breast halves, skin removed
  • 3/4 cup Progresso™ plain panko crispy bread crumbs
  • 1/2 cup shredded Parmesan cheese
  • 3 tablespoons butter, melted
  • 3 medium Yukon gold potatoes, each cut into 6 chunks
  • 3 medium carrots, peeled and cut into 2-inch pieces
  • 1 medium leek, trimmed, washed thoroughly and cut crosswise into 1/2-inch slices
  • 3 tablespoons olive oil
Make With
Progresso Breadcrumbs

Steps

  • 1
    Heat oven to 425°F.
  • 2
    In small bowl, stir together mustard, shallot, red pepper, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread tops of chicken breasts generously with mustard mixture.
  • 3
    In shallow bowl, mix bread crumbs, Parmesan cheese and melted butter. Dredge chicken in crumbs, patting firmly onto tops and sides of breasts. Place on one side of ungreased 17x12-inch half-sheet pan.
  • 4
    In large bowl, toss potatoes, carrots, leek, oil and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetables in single layer on other side of pan.
  • 5
    Bake 30 to 35 minutes, stirring vegetables once, until chicken is browned and juice is clear when thickest part is cut to bone (at least 165°F). Transfer chicken to serving plate; continue to bake vegetables 10 to 15 minutes longer or until tender and lightly browned.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you like a little extra mischief in your deviled chicken, feel free to up the amount of ground red pepper in the mustard mixture to 1/2 teaspoon.

Nutrition

690 Calories, 30g Total Fat, 50g Protein, 55g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
690
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
11g
54%
Trans Fat
1/2g
Cholesterol
135mg
45%
Sodium
1370mg
57%
Potassium
1310mg
37%
Total Carbohydrate
55g
18%
Dietary Fiber
6g
24%
Sugars
7g
Protein
50g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 4 1/2 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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