Crispy Ceasar Chicken, Loaded Mashed Potatoes, & Sweet Roasted Carrots
Course: DinnerDifficulty: MediumServings
2
servingsPrep time
10
minutesCooking time
30
minutesIngredients
5 Yukon gold potatoes
5 carrots
2 cloves garlic
1-2 Tbsp sour cream
about 1 cup panko breadcrumbs
about 1 cup shredded parmesan
2 chicken breasts
2 tsp Caesar dressing (you may also want extra for dipping) (Make your own Caesar dressing using our AOOC recipe here!.)
AOOC Extra Virgin Olive Oil, of your choice
AOOC Sweet Valencia Orange Olive Oil (or Blood Orange Olive Oil)
2 Tbsp AOOC Butter Olive Oil
*optional* 1-2 tsp brown sugar
salt and pepper
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!
