Honey-Mustard Pretzel Chicken with Roasted Carrots

Make it

Instructions

1. 01

   Heat the oven and prepare the pans

   Set oven racks in the upper and lower thirds and preheat to 425°F (220°C). Line two rimmed baking sheets with parchment paper; set one aside for the chicken and one for the carrots. | Why: A hot oven and separate pans let the crust crisp without crowding the vegetables.

2. 02

   Prepare and season the carrots

   Wash, peel, and cut 1 lb carrots into ½-inch diagonal pieces. On the vegetable baking sheet, toss them with 1 tbsp olive oil, ½ tsp kosher salt, and ¼ tsp black pepper. Spread into a single layer. | Why: Evenly sized pieces roast at the same rate, and space helps their edges brown.

3. 03

   Mix the glaze and build the pretzel coating

   In a small bowl, stir 2 tbsp Dijon mustard and 2 tbsp honey until smooth; reserve for glazing. Crush 2 cups pretzels in a sealed bag with a rolling pin until coarse, then combine in a shallow dish with 0.333333 cup Parmesan cheese. Put ¼ cup all-purpose flour in a second shallow dish. Crack 2 eggs into a third dish and beat with a fork. | Why: Coarse crumbs make a crisp crust, while separate coating dishes keep breading quick and tidy.

4. 04

   Flatten, season, and coat the chicken

   Cut 1½ lb boneless skinless chicken breasts horizontally into four even cutlets. Place between sheets of plastic wrap and pound thicker spots to an even ½ inch; do not rinse. Season both sides with ½ tsp kosher salt and ¼ tsp black pepper. Dredge each cutlet in the flour, dip in the beaten eggs, then press firmly into the pretzel mixture. Arrange in a single layer on the reserved baking sheet. Wash your hands and clean surfaces and utensils that touched raw chicken before handling cooked food. | Why: Thin, evenly coated cutlets cook through before the crust gets too dark.

5. 05

   Start roasting

   Drizzle 1 tbsp olive oil evenly over the breaded cutlets. Put the chicken sheet on the upper rack and the carrot sheet on the lower rack. Roast at 425°F (220°C) for 15 minutes, then check the crust: it should be turning golden. Rotate the pans front to back if your oven browns unevenly. | Why: A little oil helps the crumbs crisp while both pans begin roasting together.

6. 06

   Glaze and finish cooking

   Remove the chicken sheet briefly and brush the reserved glaze over the tops, using a clean brush; return it to the upper rack. Turn the carrots with a spatula. Roast both pans at 425°F (220°C) for 5–10 minutes more. The chicken is done when its crust is browned and a thermometer inserted into the thickest part reads 165°F (74°C); the carrots should be tender when pierced and browned at the edges. If one pan finishes first, remove it and let the other finish roasting. | Why: Adding the sweet glaze late gives it shine without burning, and a thermometer confirms safe doneness.

7. 07

   Rest and serve

   Transfer the cooked chicken to a clean plate and rest for 5 minutes. Divide the chicken and hot roasted carrots among four plates, spooning any clean glaze from the baking sheet over the chicken if desired. Serve immediately. | Why: A short rest keeps the cutlets juicy and the just-roasted carrots warm.