Rosemary & Panko Chicken with Roasted Potatoes & Creamy Lemon Sauce
Family Friendly

Rosemary & Panko Chicken

with Roasted Potatoes & Creamy Lemon Sauce

45 MIN
4 Servings
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From the Test Kitchen

In this dish, chicken gets a bright lift from an irresistible coating of zesty lemon, fresh rosemary, breadcrumbs, mayo, and more. We’re combining a bit more of the mayo with more fresh lemon juice, which is perfect for spooning over our roasted chicken.
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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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fresh
ingredients
Rosemary & Panko Chicken with Roasted Potatoes & Creamy Lemon Sauce
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 Lemon
  • 1¼ lbs Potatoes
  • 1 clove Garlic
  • ¾ lb Green Beans
  • 6 oz Radishes
  • 1 bunch Rosemary
  • 1 Tbsp Sherry Vinegar
  • ½ cup Mayonnaise
  • 4 tsps Honey
  • ½ cup Panko Breadcrumbs
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon. Pick the rosemary leaves off the stems; roughly chop the leaves. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the radishes lengthwise, then thinly slice crosswise. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard any stem ends from the green beans. In a bowl, combine the lemon zest, chopped rosemary, garlic paste, mayonnaise, and half the spice blend. Season with salt and pepper. In a separate, large bowl whisk together the honey (kneading the packet before opening) and vinegar; add the sliced radishes and stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

Coat & roast the chicken
2 Coat & roast the chicken

Line two sheet pans with foil. Transfer half the mayo mixture to a separate bowl; set aside. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Place on one sheet pan. Evenly top with the remaining mayo mixture and breadcrumbs (pressing lightly to adhere). Season with salt and pepper. Place on the lower oven rack and roast 18 to 20 minutes, or until the topping is lightly browned and the chicken is cooked through.* Remove from the oven.

Roast the potatoes
3 Roast the potatoes

Meanwhile, place the potato pieces on the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat; arrange in an even layer. Place on the upper oven rack and roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the green beans
4 Cook the green beans

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until softened and the water has cooked off. Transfer to the bowl of marinated radishes; toss to combine. Taste, then season with salt and pepper if desired.

Make the sauce & serve your dish
5 Make the sauce & serve your dish

To the bowl of reserved mayo mixture, add the juice of 1 lemon wedge (you will have extra); stir to combine. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the roasted potatoes and dressed green beans. Drizzle the chicken with the sauce. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon. Pick the rosemary leaves off the stems; roughly chop the leaves. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the radishes lengthwise, then thinly slice crosswise. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard any stem ends from the green beans. In a bowl, combine the lemon zest, chopped rosemary, garlic paste, mayonnaise, and half the spice blend. Season with salt and pepper. In a separate, large bowl whisk together the honey (kneading the packet before opening) and vinegar; add the sliced radishes and stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Coat & roast the chicken

Line two sheet pans with foil. Transfer half the mayo mixture to a separate bowl; set aside. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Place on one sheet pan. Evenly top with the remaining mayo mixture and breadcrumbs (pressing lightly to adhere). Season with salt and pepper. Place on the lower oven rack and roast 18 to 20 minutes, or until the topping is lightly browned and the chicken is cooked through.* Remove from the oven.

Coat & roast the chicken
Roast the potatoes
3 Roast the potatoes

Meanwhile, place the potato pieces on the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat; arrange in an even layer. Place on the upper oven rack and roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

4 Cook the green beans

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until softened and the water has cooked off. Transfer to the bowl of marinated radishes; toss to combine. Taste, then season with salt and pepper if desired.

Cook the green beans
Make the sauce & serve your dish
5 Make the sauce & serve your dish

To the bowl of reserved mayo mixture, add the juice of 1 lemon wedge (you will have extra); stir to combine. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the roasted potatoes and dressed green beans. Drizzle the chicken with the sauce. Enjoy!

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