Crunchy Italian Chicken Sheet Pan Bake

🥘 Ingredients

• black pepper
• broccoli
  12 oz
• butter
  1
• carrots
  12 oz
• chicken cutlets
  24
• fry seasoning
  1
• italian cheese blend
  1
• italian seasoning
  ⅔
• lemon
  1 unit
• olive oil
  1
• panko breadcrumbs
• potatoes
  24 oz
• salt
• sour cream
  3

🍳 Cookware

• medium bowl
• baking sheet
• baking sheet
• large bowl

1. 

   1

   Wash and dry all produce. Dice potatoes into 1-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Cut broccoli into bite-size pieces if necessary. Zest and quarter lemon .

   potatoes: 24 oz, carrots: 12 oz, broccoli: 12 oz, lemon: 1 unit
2. 

   2

   In a medium bowl , combine panko breadcrumbs panko breadcrumbs{½} cup, italian cheese blend cup, 1 tsp italian seasoning tbsp (2 tsp for 4 servings), 1 tbsp olive oil tbsp, salt , and black pepper . Set aside. (Be sure to measure the Italian Seasoning; we sent more.)

   panko breadcrumbs, italian cheese blend: 1, italian seasoning: ⅔, olive oil: 1, salt, black pepper
3. 

   3

   Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, half the fry seasoning tbsp (all for 4 servings), and a pinch of salt and pepper. (For 4, spread potatoes out across entire sheet.) Roast on top rack for ⏱️ timer minutes.

   fry seasoning: 1
4. 

   4

   While potatoes roast, pat chicken cutlets dry with a paper towel and season all over with salt and pepper. Evenly spread sour cream tbsp onto the chicken. Mound with the panko mixture, pressing firmly to adhere (no need to coat the undersides). Arrange chicken on a second baking sheet ; roast on the middle rack until that is golden brown and cooked through, ⏱️ timer minutes.

   chicken cutlets: 24, sour cream: 3
5. 

   5

   Meanwhile, in a large bowl , toss carrots and broccoli with a large drizzle of olive oil. Season with salt and pepper. Once the potatoes have roasted 10 minutes, remove the sheet from the oven. Carefully add the carrots and broccoli to the empty side of the sheet. (For 4 servings, push potatoes to one side and add broccoli and carrots to the empty side.) Return the veggies to the top rack and roast until potatoes are crisp and broccoli and carrots are lightly charred, ⏱️ timer minutes more. TIP: Keep an eye out; potatoes may finish first.
6. 

   6

   Carefully toss broccoli and carrots with the lemon zest; add lemon juice to taste. TIP: For an extra-rich experience, toss with butter tbsp butter (2 tbsp for 4). Divide chicken, potatoes, carrots, and broccoli between plates. Serve with any remaining lemon wedges on the side.

   butter: 1