Parmesan Ranch Chicken Tenders

Instructions

1. 1

   Preheat the oven to 220°C/425°F with racks in the upper and lower thirds, allowing about 15 minutes. During preheating, line a 46 × 33 cm rimmed baking tray and a separate 40 × 30 cm rimmed tray with foil.

2. 2

   Scrub the potatoes and cut them into 1 cm cubes. On the larger tray, toss them with 10 ml olive oil, 0.25 tsp salt and all the black pepper. Spread in one layer and roast on the lower rack for 10 minutes.

3. 3

   While the potatoes roast, cut the broccoli into small florets, peeling and thinly slicing the stalk. Toss with the remaining 5 ml olive oil and 0.25 tsp salt.

4. 4

   Put the butter in a small ovenproof bowl and place it in the oven for 1–2 minutes, just until melted. Remove with oven gloves and let cool briefly. Finely grate the Parmesan, reserve 10 g, and stir the remaining 30 g into the butter with the ranch seasoning.

5. 5

   Pat it dry with paper towel, discard the towel, then coat the chicken with the butter mixture using tongs. Arrange the tenders separately on the smaller tray and sprinkle with the reserved Parmesan.

6. 6

   After the potatoes have roasted for 10 minutes, turn them and add the broccoli to their tray. Put the chicken tray on the upper rack. Roast both trays for 15–18 minutes, swapping their rack positions halfway through.

7. 7

   Begin checking the chicken after 12 minutes; each tender must reach 74°C/165°F in its thickest part. Transfer cooked pieces to a plate if they finish early. The potatoes should be fork-tender and the broccoli lightly browned.

8. 8

   Let the chicken rest for 2 minutes, then divide it, the potatoes and the broccoli evenly among four plates. Spoon any cooked buttery juices from the chicken tray over the tenders.