You know how sometimes you go to a restaurant and all you want is the chicken finger plate because even though it's not that good or exciting it's kind of predictable and sometimes ALL YOU WANT IN THIS WORLD is familiar and predictable so you order it?
Sometimes, though, you just want the dang chicken fingers. Other times, you may want them BUT ALSO want to cook at home and be a little more exciting.
Enter.....dijon-crusted baked chicken fingers with roasted veggies. You still get your chicken finger and potato fix, but with a little extra oomph. THAT'S what you should have for dinner tonight, for realzies.
Here's the timeline I'd suggest:
Prep the potatoes and carrots and start them roasting. The original recipes call for 500F for the veggies and 450F for the chicken, so set the oven to 475F and call it a day.
While the potatoes and carrots are roasting, prep the chicken and the pears/brussels sprouts.
When the potatoes and carrots are half cooked, add the other veggies to the pan and add the veggie pan AND the chicken pan back to the oven. 7 minutes later, switch the pans around in the oven AND flip the chicken.
While the oven-stuff is happening, make the Dijon cream sauce.
Continue to bake 10 or so minutes more until the veggies are tender and the chicken is browned and cooked through. If the chicken needs it, broil it 1-2 minutes on each side to crisp up the coating.
These two dishes work REALLY well together - they're both roasted at a high temp and super simple to make. The tangy mustard in the chicken complements the earthy veggies and it's always nice to have a "fun" food like chicken fingers with our veggies, doncha think?
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