Sheet Pan Crunchy Chicken With Ranch Crema Recipe

About this recipe

A healthier, elevated take on crispy chicken. Tender chicken breasts are coated in a golden, herb-infused panko crust and baked on a single sheet pan alongside honey-roasted carrots and crispy potato wedges. The dish is finished with a cooling, tangy Ranch Crema that provides a creamy contrast to the satisfying crunch of the chicken.

Ingredients

• 1 Kg Sarwarpanko Breadcrumbs
• - Olive Oil
• 100 g Coriander Leaves
• 250 ml Lemon Juice Concentrate
• 5kg+ Potato
• 250 G Sova Leaves/Dill Leaves(250 Gm)
• - Milky Mist Skyr Plain Yogurt
• 1 Kg Garlic Powder
• 250 g Carrot
• 370 g Dijon Mustard Paste
• - Chicken Breast
• 250 g Onion Powder
• - Thyme

Instructions

1. 1. Toss potato wedges and carrots with olive oil, salt, and pepper on a large sheet pan. Roast at 200°C for 10 minutes before adding the chicken.
2. 2. Brush the top of each chicken breast with a thin layer of Dijon Mustard.
3. 3. In a small bowl, mix panko, herbs, and 1 tbsp oil. Press the mixture firmly onto the mustard-coated side of the chicken.
4. 4. Move the veggies to the sides of the pan and place the chicken in the center. Bake for 15–18 minutes until the chicken is golden and reaches an internal temperature of 74°C.
5. 5. Whisk the Greek yogurt, ranch spices, and lemon juice. Drizzle over the chicken just before serving.
6. 6. Serve the crispy paneer with the ranch crema on the side for dipping. Enjoy your dish with family!