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

Rosemary & Panko Chicken

with Roasted Potatoes & Creamy Lemon Sauce

40 MIN
2 Servings
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    From the Test Kitchen

    Here, we're topping chicken breasts with a layer of creamy mayo mixed with rosemary, garlic, lemon, and smoky spices, then a sprinkle of crispy panko breadcrumbs for a delightfully golden brown crust when roasted.
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    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
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    fresh
    ingredients
    Rosemary & Panko Chicken with Roasted Potatoes & Creamy Lemon Sauce
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • 1 Lemon
    • ¾ lb Potatoes
    • 3 oz Radishes
    • 1 clove Garlic
    • 1 Zucchini
    • 1 bunch Rosemary
    • 1 Tbsp Sherry Vinegar
    • ¼ cup Mayonnaise
    • ¼ cup Panko Breadcrumbs
    • 2 tsps Honey
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

    Rosemary & Panko Chicken

    Prepare the ingredients & marinate the radishes
    1 Prepare the ingredients & marinate the radishes

    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 1 teaspoon. 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 the zucchini into 1/2-inch rounds. In a bowl, combine the lemon zest, chopped rosemary, mayonnaise, garlic paste, 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

    Meanwhile, 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. Transfer to one sheet pan. Evenly top with the remaining mayo mixture and breadcrumbs (pressing gently 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 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    4 Cook & finish the zucchini

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the bowl of marinated radishes; toss to coat. Taste, then season with salt and pepper if desired.

    Cook & finish the zucchini
    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 finished zucchini. Drizzle the chicken with the sauce. Enjoy!

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