Crispy Chicken w/ Sweet Potato Fries & Green Beans -Sheetpan

Amarante

Thu, Mar 07 2024, 11:27 am

This was good and cooking everything on a sheet pan certainly simplifies life.

This is easily scaled up. I actually adjusted the amounts because I thought one sweet potato was a bit stingy to feed four. I also thought the amount of string beans was a bit skimpy even for four so I adjusted up and then adjusted the coating but that was relatively easy to do

Otherwise excellent dish LOL

Crispy Chicken with Sweet Potato Fries and Green Beans

Excerpt From: Southern Living 2022 Annual Recipes.

ACTIVE 15 MIN. - TOTAL 45 MIN.

SERVES 4

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
1½ tsp. kosher salt, divided
½ cup whole-wheat panko breadcrumbs
2 Tbsp. plus 1 tsp. olive oil, divided
1 sweet potato, cut into ½-inch-thick wedges (about 2 cups)
¼ cup finely chopped shallot (from 1 large shallot)
1½ Tbsp. orange marmalade
3 tsp. white wine vinegar
1 (12-oz.) pkg. fresh green beans, trimmed

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, ½ 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.

CALORIES: 324 – CARBS: 28 G – FAT: 13 G”