Crispy Baked Chicken with Honey-Mustard Carrots and Lemon Couscous

Make it

Instructions

1. 01

   Heat the oven and prepare both pans

   Heat the oven to 425°F (220°C) with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment. Spread 1 tbsp olive oil over the parchment on one sheet; reserve this greased sheet for the chicken. Wash, peel, and cut 1 lb carrots diagonally into ½-inch-thick pieces; place them on the other sheet. | Why: Lining and greasing the chicken sheet now keeps the crust from sticking, while evenly cut carrots roast at the same rate.

2. 02

   Start roasting the carrots

   Toss the carrots on their sheet with 1 tbsp olive oil and ½ tsp kosher salt; spread in a single layer. Roast on the lower rack for 20 minutes, until the edges begin to brown. Leave the upper rack free for the chicken, and prepare its coating while the carrots roast. | Why: A head start softens the carrots before their sweet glaze goes on.

3. 03

   Bread the chicken

   While the carrots roast, put ¼ cup all-purpose flour in a shallow bowl. Beat 1 large egg in a second bowl. Mix ¾ cup panko breadcrumbs and ⅓ cup grated Parmesan cheese in a third. Pat 1¼ lb boneless, skinless chicken breast cutlets dry with paper towels and season both sides with ½ tsp kosher salt and ¼ tsp black pepper. Coat each cutlet in flour, dip in egg, then press into the crumb mixture on both sides. Place on the already greased chicken sheet with space between pieces; drizzle the tops with 1 tbsp olive oil. Wash hands and any surfaces that touched raw chicken. | Why: Dry, seasoned cutlets and a lightly oiled coating bake up crisp and flavorful.

4. 04

   Glaze the carrots and bake the chicken

   After the carrots' 20-minute head start, stir together 1 tbsp honey and 1 tbsp Dijon mustard in a small bowl. Pull out the carrot sheet, toss the carrots with the glaze, and return them to the lower rack. Put the prepared chicken sheet on the upper rack. Roast the carrots for 10–12 more minutes, until tender and lightly browned; bake the chicken for 17–20 minutes, until the coating is golden and a thermometer inserted into the thickest part reads 165°F (74°C). Remove each sheet when ready; do not use the chicken's cooking time as a substitute for checking its temperature. | Why: Late glazing prevents scorching, and a thermometer confirms that the crisp chicken is safely cooked.

5. 05

   Cook the lemon couscous while the trays roast

   While the trays are in the oven, wash and dry 1 lemon; finely zest it, then squeeze out its juice. Wash, dry, and finely chop ¼ cup fresh parsley. In a small saucepan, bring 1 cup low-sodium chicken broth, 1 tbsp butter, and ¼ tsp kosher salt to a boil over medium-high heat, about 3–5 minutes. Stir in 1 cup dry couscous, cover, and remove from the heat. Let stand 5 minutes, until the liquid is absorbed. Fluff with a fork; fold in the lemon zest, 1 tbsp of the lemon juice, and the parsley. Taste and add more of the already-squeezed juice if desired. | Why: Couscous steams off the heat, leaving the oven free to finish the chicken and carrots.

6. 06

   Rest and serve

   When the chicken reaches 165°F (74°C), let it rest on its sheet for 3 minutes. Divide the warm couscous and glazed carrots among four plates, add the chicken, and serve immediately while its crust is crisp. | Why: A short rest keeps the cutlets juicy without letting their crunchy coating sit too long.