Crispy Frank’s RedHot®-Spiced Chicken with Blue Cheese Sauce, Scallion Mashed Potatoes & Carrots

Updated at: Wed, 16 Aug 2023 21:09:49 GMT

Step 1

Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Step 2

Toss carrots on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.

Step 3

While carrots roast, 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 ½ cup potato cooking liquid; drain and return potatoes to pot. Mash with 1 packet sour cream (2 packets for 4 servings) and 1 TBSP butter (2 TBSP for 4) until smooth, adding splashes of reserved potato cooking liquid as needed. (You’ll use more sour cream in the next step.) • Stir in half the scallion greens. Season with salt and pepper. Keep covered off heat until ready to serve.

Step 4

Coat Chicken

Step 5

Roast chicken on middle rack until browned and cooked through, 15-18 minutes. Transfer to a plate to rest. • While chicken cooks, in a small bowl, combine blue cheese dressing, scallion whites, and remaining sour cream.

Step 6

Divide carrots, mashed potatoes, and chicken between plates. Top chicken with blue cheese sauce, remaining scallion greens, and hot sauce if desired. Serve with any remaining blue cheese sauce on the side.

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