Chicken with Ranch Breadcrumbs
with roasted potatoes, garlic mayo and a lemon green bean and pea salad
Ingredients
- Chicken Thighs
- Panko Breadcrumbs
- Garlic Clove(s)
- Green Beans
- Yellow Potato(es)
- Green Peas
- Mayonnaise
- Lemon
- Spice Mix (garlic powder,dried dill,onion powder)
- Green Onion(s)
Necessary elements
Pan, Tongs, Bowls, Sheet pan, Pot, Strainer, Grater.
1. Preheat the oven to 425°F. Cut the potatoes into small cubes. Place the potatoes on a baking sheet lined with baking paper. Add a drizzle of oil, some salt and some pepper and mix. Bake in the oven for 24-28 minutes or until browned.
2. Trim both ends of the green beans and cut them in half. Chop the garlic. Thinly slice the green onion. Zest the lemon. On a seperate board, cut the chicken thighs in half horizontally.
3. Bring a pot of salted water to a boil. When the water boils, pour the beans and the green peas and cook for 1-2 minutes. Drain, then rinse with very cold water.
4. Put the beans and peas in a bowl with the green onion, the lemon zest, a drizzle of oil, some salt and some pepper. Add a little lemon juice, to taste. In another bowl, mix 3/4 of the mayonnaise with the garlic (to taste), a little lemon juice, 1-2 tbsp. of water, some salt and some pepper.
5. Put the panko and the spices in a bowl. Add salt and pepper. Add the remaining mayonnaise with 2-3 tbsp. of water in another bowl and mix well. Dip the chicken in the mayonnaise then coat it with the panko. Fill the bottom of a pan with oil and warm it up over medium-high heat. Cook the chicken pieces 3-5 minutes on each side or until browned.
6. Serve the chicken with the mayonnaise, the potatoes and the bean salad. Bon appétit!