Abby's Chicken & Biscuits
Hello Fresh
425°
X
Ingredients
3 large carrots, peeled4 chicken cutlets
1 lemon, quartered3 oz honey dijon dressing
2 tsp minced thyme2 tsp garlic powder
1/2 cup panko breadcrumbs1 set garlic biscuits (other recipe)
Directions
Preheat oven to 425 degrees. Rough chop carrots into thick slabs. Mix breadcrumbs with thyme. Wash and dry chicken and season with garlic powder, salt and pepper. Place chicken on one side of large oiled baking sheet. Spread with dijon and breadcrumbs. Toss carrots on opposite end of baking sheet and drizzle with olive oil, salt and pepper. Roast on top rack for ~20 minutes (might need to use two pans for 4 people). Remove from oven and squeeze lemon juice over carrots and serve with remaining lemon wedges. Drizzle chicken with more dressing as well if desired. NOTES: Chicken might be done before carrots. Place chicken on top rack and carrots on middle rack if separate.