Onion Crunch Chicken (Meal w/ sides)

Crispy chicken + honey mustard. Full meal recipe including Mashed Potatoes, Roasted Green Beans & Honey Dijon Dressing

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. Dice potatoes into 1/2-inch pieces. Trim green beans if necessary. Using your hands, finely crush crispy fried onions in a bag. (TIP: Once crushed, crispy fried onions should resemble breadcrumbs.) Transfer to a small bowl; stir in Monterey Jack.

Step 2

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve cup potato cooking liquid, then drain and return potatoes to pot. Cover to keep warm.

Step 3

Meanwhile, pat chicken dry with paper towels and season all over with salt and pepper. Place on one side of a baking sheet. Evenly spread tops of chicken with a thin layer of dressing. Mound coated sides with onion crust, pressing to adhere (no need to coat the undersides).

Step 4

On opposite side of sheet from coated chicken, toss green beans with a drizzle of olive oil, salt, and pepper. Roast on middle rack until chicken is cooked through and green beans are browned and tender, 15-20 minutes. TIP: Check chicken periodicallyif the crust browns too quickly, loosely cover with foil. Additionally, if green beans finish before chicken, remove from sheet and continue roasting chicken.

Step 5

Meanwhile, mash potatoes with sour cream, 2 TBSP butter, and a big pinch of salt until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.

Step 6

Divide mashed potatoes, green beans, and chicken between plates. Serve with remaining dressing on the side.