Crispy Chicken With Sweet Potato Fries And Green Beans

Here's a complete chicken supper the whole family will love. (Surprise bonus: It's sneakily nutritious.)

Crispy Chicken With Sweet Potato Fries And Green Beans
Photo: Photographer: Antonis Achilleos; Prop Stylist: Christine Keely; Food Stylist:Ruth Blackburn
Active Time:
15 mins
Total Time:
45 mins
Servings:
4

Whole-wheat panko breadcrumbs create a crunchy and flavorful breading, with the perk of sneaking in some whole grains. Baked garlicky sweet potato wedges sub in for fries, with a similarly crispy exterior and fluffy interior, but without all the oil. Plus, they cook on the same sheet pan alongside the chicken and green beans , for the easiest clean up.

Speaking of the green beans, it will be easy to get the family on board with this veggie side, as they're tossed in a sweet-and-sour mixture of orange marmalade, white wine vinegar, and mustard. That's anything but boring. For sweetness and a bit of heat, you can swap out the marmalade for red pepper jelly or hot honey.

Ingredients

  • 4 (6-oz.) bone-in, skin-on chicken thighs, skin removed

  • 1 Tbsp., plus 1 tsp. Dijon mustard, divided

  • 2 tsp. granulated garlic

  • 2 tsp. granulated onion

  • 2 tsp. Cajun seasoning

  • 1 ½ tsp. kosher salt, divided

  • ½ cup whole-wheat panko breadcrumbs

  • 2 Tbsp., plus 1 tsp. olive oil, divided

  • 1 sweet potato, cut into 1/2-inch thick wedges (about 2 cups)

  • ¼ cup finely chopped shallot (from 1 large shallot)

  • 1 ½ Tbsp. orange marmalade

  • 3 tsp. white wine vinegar

  • 1 (12-oz.) pkg. fresh green beans, trimmed

Directions

  1. Preheat oven to 400°F with racks in top third and middle positions. Rub chicken all over with 1 tablespoon of the mustard. Stir together garlic, onion, Cajun seasoning, and 1 teaspoon of the salt in a small bowl. Place 1 tablespoon of garlic mixture in a large bowl; set aside. Place panko, 1 tablespoon of the olive oil, and remaining garlic mixture in a small bowl; stir until well combined. Firmly press panko mixture onto tops of thighs. Place on 1 half of a baking sheet.

  2. Add sweet potato wedges and 1 teaspoon of the oil to reserved garlic mixture in large bowl; toss to combine. Arrange wedges evenly on other half of baking sheet. Roast in preheated oven on middle rack for 15 minutes.

  3. Meanwhile, add shallot, marmalade, vinegar, and remaining 1 teaspoon mustard, 1/2 teaspoon salt, and 1 tablespoon oil in a large bowl; whisk to combine. Add green beans; toss to coat.

  4. Remove baking sheet from oven; flip sweet potato wedges. Place green beans on top of wedges, reserving any marmalade mixture in bowl. Return to oven; roast until vegetables are tender, chicken is golden brown, and a thermometer inserted into thickest portion of chicken registers 165°F, about 15 minutes. Remove baking sheet from oven; increase oven temperature to broil. Broil in preheated oven on top rack until green beans are blistered and chicken is golden brown, 1 to 3 minutes. Serve chicken with vegetables. Drizzle green beans with reserved marmalade mixture

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