Crispy Caesar Chicken, Loaded Mashed Potatoes, & Sweet Roasted Carrots

Directions

• Preheat oven to 425 degrees.
• Wash and dry all produce. Trim, peel, and cut carrots into 1/2 inch pieces. Put carrots onto one side of a baking sheet with a few drizzles of the olive oil of your choice (I used Sweet Valencia Orange). Roast on top rack of oven for 10 minutes.
• Next dice potatoes into 1/2 inch cubes. Peel garlic. Put potatoes and garlic in medium pot and fill with salted water until it covers potatoes by 2 inches.
• Bring potato water to a boil and cook till tender, about 12-15 minutes.
• While potatoes cook, combine parmesan, half the panko, and a large drizzle (1-2 Tbsp) EVOO of your choice.
• Salt and pepper the chicken breasts. Top with 1 tsp Caesar dressing per chicken breast. Add panko mixture to top and press to adhere.
• Remove carrot baking sheet from oven. *Optional: Sprinkle carrots with brown sugar* Drizzle EVOO on opposite side of baking sheet and place chicken breasts.
• Roast till chicken is golden brown and cooked through and carrots are tender. About 12-15 minutes.
• Once potatoes are done boiling, reserve 1/2 cup of potato water then drain and return to pot. Mash with sour cream, 2 tablespoons Butter Olive Oil, and a splash or two of the reserved potato water (add more as necessary till potatoes are smooth and creamy). Season as desired (in this photo I used salt, pepper, a drizzle of AOOC garlic oil, and cheddar cheese)
• Divide carrots, potatoes, and the chicken between 2 plates. Serve with extra Caesar dressing on side!