Crunchy Chipotle Ranch Chicken with Potatoes

Ingredients:

• 1 1/2 pounds chicken tenders
• 1 bottle Silver Spring Chipotle Ranch
• 1 1/4 cup panko
• 1 lb. baby red potatoes, quartered
• 2 tablespoon oil
• cooking spray

Directions:

1. Position two racks near the center of the oven and preheat the oven to 425ºF. Line one of the baking sheets with parchment paper. Spray the other baking sheet with just a little cooking spray, set aside.

2. Put Silver Spring Chipotle Ranch in a medium. Place the panko in a shallow baking dish. Dip each of the chicken tenders in the Silver Spring Chipotle Ranch, then dredge in the panko and place the tenders on the parchment lined baking sheet. Spray the chicken with cooking spray, this will help crisp up the breadcrumbs.

3. Place the quartered potatoes in a large bowl, drizzle with Silver Spring Chipotle Ranch. Toss to combine. Spread the potatoes out onto the other baking sheet.

4. Bake the chicken and potatoes for 16- 20 minutes carefully flipping halfway through. When you flip the chicken, be sure to spray the other side with cooking spray as well. The chicken is done when the inside temperature reads 165ºF . Depending on the size of the potatoes, they may require a few extra minutes in the oven. Mine were done in 20 minutes along with the chicken.