Herby Parmesan-crusted chicken

Updated at: Wed, 28 Feb 2024 18:10:01 GMT

Step 1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Dice potatoes into ½-inch pieces. Peel garlic. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons.

Step 2

Place potatoes and garlic cloves in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 10-12 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes and garlic to pot. Keep covered off heat until ready to mash.

Step 3

While potatoes and garlic cook, pat chicken dry with paper towels and season with salt and pepper; place on one side of a baking sheet. In a small bowl, combine Parmesan, half the panko, a large drizzle of olive oil, 1 tsp Italian Seasoning (you'll use more later), salt, and pepper. Spread tops of chicken with half the sour cream (you'll use the rest later), then mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

Step 4

Toss zucchini on opposite side of sheet from coated chicken with a drizzle of olive oil, 1 tsp Italian Seasoning, salt, and pepper. Roast on top rack until chicken is browned and cooked through and zucchini is browned and tender, 15-20 minutes.

Step 5

Meanwhile, mash potatoes and garlic with remaining sour cream and 2 TBSP butter until smooth, adding splashes of reserved potato cooking liquid as needed (we used ¼ cup). Season generously with salt and pepper. Divide mashed potatoes, chicken, and roasted zucchini between plates.

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