Crispy Parmesan Chicken Caesar Potato Bowls

Make it

Instructions

1. 01

   Heat the oven and start the potatoes

   Set a rack in the center of the oven and heat it to 425°F (220°C). Line a large rimmed sheet pan with parchment. Scrub and dry 700 g Yukon Gold potatoes, then cut them into ¾-inch cubes. In a bowl, toss the potatoes with 1 tbsp olive oil, 1 tsp kosher salt, ½ tsp black pepper, and ½ tsp garlic powder. Spread them in one uncrowded layer and roast for 15 minutes, until the edges begin to look dry and lightly golden. | Why: Starting the potatoes first gives them a head start toward crisp, tender centers.

2. 02

   Bread the chicken

   While the potatoes roast, set a wire rack on a second rimmed sheet pan and lightly coat the rack with cooking spray or a thin film of oil. Pat 600 g boneless, skinless chicken breasts dry and slice them crosswise into strips about ¾ inch thick. Set out three shallow bowls: put ⅓ cup all-purpose flour in the first, beat 1 large egg in the second, and mix 1 cup panko breadcrumbs, 45 g finely grated Parmesan, and 1 tsp smoked paprika in the third. Reserve about one-third of the Parmesan mixture for finishing. Dredge each chicken strip in flour, dip it in egg, then press it into the panko mixture so the coating adheres all over. Arrange the pieces on the rack without crowding; wash hands and any surfaces that touched raw chicken. | Why: A rack lets hot air crisp the coating on all sides while the reserved cheese adds a fresh savory finish.

3. 03

   Roast until crisp and cooked through

   After the potatoes have roasted for 15 minutes, remove the pan and turn them with a spatula. Put both pans in the oven, keeping the chicken on its rack, and roast for 18–22 minutes. Turn the potatoes once more halfway through. The potatoes are ready when browned at the corners and easily pierced with a knife; check the thickest chicken strip with an instant-read thermometer and remove the chicken as soon as it reaches 165°F (74°C). The crust should be deep golden. Rest the chicken on its rack for 5 minutes; if the potatoes need extra color, leave them in the oven a few minutes longer. | Why: Turning promotes even browning, and a thermometer confirms the chicken is safely cooked without drying it out.

4. 04

   Whisk the lemon-garlic Caesar dressing

   While the pans roast, finely grate 1 garlic clove into a small bowl. Whisk in ⅓ cup mayonnaise, the juice of 1 lemon, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, and 1 tbsp cold water until smooth and pourable. Taste and adjust the balance with a little more lemon juice or water if desired; keep the dressing chilled until serving. | Why: A little water loosens the creamy dressing so it coats the greens instead of weighing them down.

5. 05

   Toss and serve the bowls

   Rinse 2 romaine hearts under cool running water, separate the leaves, and dry them thoroughly in a salad spinner or with clean towels. Slice into bite-size pieces. In a large bowl, toss the romaine with enough dressing to lightly coat it. Divide among four bowls, add the roasted potatoes and chicken strips, and scatter over the reserved Parmesan mixture. Serve right away with the remaining dressing on the side. | Why: Thoroughly dry greens stay crisp, and adding the dressing just before serving keeps every bowl lively and crunchy.