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Crispy Chicken with Sweet Potato Fries
This sheet pan dinner pairs crispy baked chicken thighs with roasted sweet potato wedges and fresh green beans. A savory crust of panko breadcrumbs and Cajun spices gives the chicken a satisfying crunch without deep frying. The vegetables are tossed in a bright dressing made from orange marmalade, Dijon mustard, and white wine vinegar. It is a complete meal that comes together quickly on a single baking sheet. Serve this for a busy weeknight dinner when you want bold flavors and easy cleanup.
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 one tablespoon of the Dijon mustard.
- 2Mix the granulated garlic, granulated onion, Cajun seasoning, and one teaspoon of salt in a small bowl. Transfer one tablespoon of this spice blend to a large bowl and set it aside.
- 3Combine the panko breadcrumbs, one tablespoon of olive oil, and the remaining spice blend in a small bowl. Press this breadcrumb mixture firmly onto the top of each chicken thigh.
- 4Arrange the coated chicken thighs on one side of a large baking sheet.
- 5Add the sweet potato wedges and one teaspoon of 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.
- 6Whisk the chopped shallot, orange marmalade, white wine vinegar, remaining one teaspoon of mustard, remaining half teaspoon of salt, and one tablespoon of olive oil in a large bowl. Add the green beans and toss them thoroughly in the dressing.
- 7Take 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.
- 8Return the pan to the oven and continue roasting for about 15 minutes. The vegetables should be tender and the chicken must reach an internal temperature of 165°F.
- 9Remove the pan from the oven and change the oven setting to broil. Move the baking sheet to the top rack and broil for one to three minutes until the green beans blister and the chicken crust turns deep golden brown.
- 10Plate the crispy chicken alongside the roasted vegetables. Drizzle the reserved marmalade dressing over the green beans before serving.