1 / 1
One-Pan Crispy Chicken and Sweet Potatoes
Crispy on the outside and incredibly tender within, these panko-crusted chicken thighs deliver massive flavor without the hassle of deep frying. You'll roast them on a single sheet pan alongside sweet potato wedges and fresh green beans for a complete, satisfying meal. A bright dressing made from orange marmalade, Dijon mustard, and white wine vinegar coats the vegetables, cutting through the savory Cajun spices. It's an easy, highly textured dinner that leaves you with just one pan to wash.
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
- 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
Instructions
- 1Preheat the oven to 400°F and arrange the racks in the top third and middle positions. Coat the chicken thighs evenly with 1 tablespoon of the Dijon mustard. The mustard acts as a binder so the crust sticks perfectly.
- 2Mix the granulated garlic, granulated onion, Cajun seasoning, and 1 teaspoon of the salt in a small bowl. Transfer 1 tablespoon of this spice blend to a large bowl and set it aside.
- 3Combine the panko breadcrumbs, 1 tablespoon of the olive oil, and the remaining spice blend in a small bowl. Press this breadcrumb mixture firmly onto the top of each chicken thigh, then arrange them on one side of a large baking sheet.
- 4Add the sweet potato wedges and 1 teaspoon of the olive oil to the large bowl with the reserved spice blend, tossing well to coat. Spread the potatoes evenly on the empty half of the baking sheet. Roast on the middle oven rack for 15 minutes.
- 5Whisk the chopped shallot, orange marmalade, white wine vinegar, remaining 1 teaspoon of mustard, remaining ½ teaspoon of salt, and 1 tablespoon of olive oil in a large bowl. Add the green beans and toss them thoroughly in the dressing.
- 6Take the baking sheet out of the oven and flip the sweet potato wedges. Arrange the coated green beans directly on top of the sweet potatoes, leaving any extra marmalade dressing in the bowl.
- 7Return the pan to the oven and continue roasting for about 15 minutes, until the vegetables are tender and the chicken reaches an internal temperature of 165°F.
- 8Remove the pan from the oven and change the oven setting to broil. Move the baking sheet to the top rack and broil for 1 to 3 minutes until the green beans blister and the chicken crust turns deep golden brown. Watch closely here, as the broiler can burn the panko in seconds.
- 9Plate the crispy chicken alongside the roasted vegetables, drizzling the reserved marmalade dressing over the green beans before serving.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm the chicken in a 350°F oven or air fryer to restore the crispy panko crust. Microwaving will make the breading soggy.
- Prep: Cut the sweet potato wedges to a uniform ½-inch thickness so they roast evenly alongside the chicken.