Description
A delicious and wholesome dinner featuring crispy baked chicken thighs paired with roasted sweet potato wedges and tender green beans tossed in a citrusy marmalade dressing. This meal combines flavorful Cajun-spiced chicken with nutritious vegetables for a family-friendly supper that’s both satisfying and healthy.
Ingredients
Chicken
- 4 (6-oz.) bone-in, skin-on chicken thighs, skin removed
- 1 Tbsp. Dijon mustard
- 2 tsp. granulated garlic
- 2 tsp. granulated onion
- 2 tsp. Cajun seasoning
- 1 ½ tsp. kosher salt, divided
- ½ cup whole-wheat panko breadcrumbs
- 1 Tbsp. olive oil
Vegetables and Dressing
- 1 sweet potato, cut into 1/2-inch thick wedges (about 2 cups)
- 1 tsp. olive oil
- ¼ cup finely chopped shallot (from 1 large shallot)
- 1 ½ Tbsp. orange marmalade
- 3 tsp. white wine vinegar
- 1 (12-oz.) package fresh green beans, trimmed
- 1 tsp. Dijon mustard (remaining)
- ½ tsp. kosher salt (remaining)
- 1 tsp. olive oil (remaining)
Instructions
- Preheat Oven and Prepare Chicken: Preheat your oven to 400°F, placing racks in the top third and middle positions. Rub the chicken thighs thoroughly with 1 tablespoon of Dijon mustard. In a small bowl, mix granulated garlic, granulated onion, Cajun seasoning, and 1 teaspoon kosher salt.
- Prepare Coating and Sweet Potatoes: Set aside 1 tablespoon of the seasoning mixture in a large bowl. In another small bowl, combine panko breadcrumbs, 1 tablespoon olive oil, and the remaining seasoning mix; stir well. Firmly press this panko mixture onto the tops of the chicken thighs and place them on one half of a baking sheet. To the large bowl with reserved seasoning mixture, add sweet potato wedges and 1 teaspoon olive oil; toss to coat. Arrange sweet potatoes evenly on the other half of the baking sheet.
- Roast Chicken and Sweet Potatoes: Place the baking sheet on the middle oven rack and roast for 15 minutes.
- Prepare Green Beans and Dressing: While roasting, whisk together the finely chopped shallot, orange marmalade, white wine vinegar, remaining 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, and 1 teaspoon olive oil in a large bowl. Add green beans to the bowl and toss well to coat them evenly.
- Flip Sweet Potatoes and Add Green Beans: Remove the baking sheet from the oven, flip the sweet potato wedges, and arrange the green beans on top of them, reserving any leftover dressing in the bowl.
- Continue Roasting: Return the baking sheet to the oven and roast for another 15 minutes, or until the vegetables are tender, the chicken is golden brown, and the internal temperature of the chicken reaches 165°F.
- Broil for Finish: Remove the baking sheet, increase the oven temperature to broil, and move the baking sheet to the top rack. Broil for 1 to 3 minutes until the green beans are blistered and the chicken achieves a golden crisp exterior.
- Serve: Serve the crispy chicken thighs alongside the roasted sweet potatoes and green beans. Drizzle the green beans with the reserved orange marmalade dressing for a bright finishing touch.
Notes
- Removing the chicken skin reduces fat content but still keeps the chicken juicy because of bone-in thighs.
- Press the panko crumb mixture firmly onto the chicken to ensure a crispy coating.
- Using whole-wheat panko adds some extra fiber to the dish.
- Broiling at the end crisps up the coating and gives the green beans a nice blistered texture.
- Internal chicken temperature should reach 165°F to be safe for consumption.
- Orange marmalade adds a subtle sweetness that complements the Cajun seasoning well.
- Adjust Cajun seasoning amount as per your heat preference.
