| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 skin-on, bone-in chicken breasts (about 23/4 pounds)
- Kosher salt and freshly ground pepper
- 1 teaspoon chili powder
- 2 sweet potatoes, cut into 1/2-inch wedges
- 2 tablespoons dijon mustard
- 1 tablespoon plus 1 teaspoon hot sauce
- 1/2 cup panko breadcrumbs
- 1 tablespoon unsalted butter, melted
- 1 bunch kale, stems removed, leaves torn (about 6 cups)
Instructions
- Position a rack in the upper third of the oven; preheat to 475 degrees F. Brush a rimmed baking sheet with 1 tablespoon olive oil. Add the chicken skin-side up; season with salt, pepper and 1/2 teaspoon chili powder. Arrange the sweet potatoes around the chicken; season with salt and pepper. Drizzle the chicken and sweet potatoes with 1 tablespoon olive oil. Roast until the chicken is lightly browned and the sweet potatoes are just tender, 25 to 30 minutes.
- Meanwhile, combine the mustard, 1 tablespoon hot sauce and the remaining 1/2 teaspoon chili powder in a small bowl. Toss the panko, melted butter, remaining 1 teaspoon hot sauce and a pinch of salt in another small bowl.
- Remove the baking sheet from the oven and spread the mustard mixture on top of each chicken breast. Top with the panko, lightly pressing to adhere. Move the chicken and sweet potatoes to one side of the pan. Mound the kale on the other side; toss with the remaining 1 tablespoon olive oil and season with salt and pepper.
- Roast until a thermometer inserted into the thickest part of the chicken registers 165 degrees F and the kale is crisp on top, about 15 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1004 |
| Total Fat | 31 g |
| Saturated Fat | 7 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 150 g |
| Cholesterol | 484 mg |
| Sodium | 1809 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1004 |
| Total Fat | 31 g |
| Saturated Fat | 7 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 150 g |
| Cholesterol | 484 mg |
| Sodium | 1809 mg |
Reviews
Good
I made this exactly as the recipe said and it was delicious. The sweet potatoes caramelized, the kale was crispy and the chicken was delicious. The problem was with the cooking time. I used chicken thighs and they were not done when the sweet potatoes and kale were. I had to leave them in the oven longer. Next time I will put them in for 15 minutes first, then do the cooking times as written. Will certainly make this again.
This was so flavorful and delicious!! It was very easy to make. The recipe calls for about 15 minutes at the end which was too much for my oven but it still tasted moist. I can’t wait to make this one again!