Crispy Blue Cheese Chicken

Updated at: Sun, 10 Mar 2024 00:12:14 GMT

Step 1

Adjust racks to middle and top positions and preheat oven to 425 degrees. Trim and halve Brussels sprouts. Dice potatoes into ½-inch pieces. Peel garlic. Place 1 TBSP butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko and seasoned salt.

Step 2

Pat chicken dry with paper towels; place on one side of a baking sheet. Season all over with salt and pepper. Arrange bacon in a single layer on empty side. Spread tops of chicken with half the blue cheese dressing, then mound with panko mixture, pressing to adhere

Step 3

Toss Brussels sprouts on baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 15-20 minutes. Place sheet with chicken and bacon on top rack; roast until chicken is cooked through and bacon is crispy, 15-20 minutes.

Step 4

While everything roasts, place potatoes and garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, about 10 minutes. Reserve ½ cup potato cooking liquid, then drain; return potatoes and garlic to pot.

Step 5

While everything roasts, place potatoes and garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, about 10 minutes. Reserve ½ cup potato cooking liquid, then drain; return potatoes and garlic to pot.

Step 6

Divide chicken, Brussels sprouts, and mashed potatoes between plates. Drizzle chicken with remaining blue cheese dressing.

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