One pan. Zero stress. 100% flavor. You’ll love this sheet pan dinner!
Who needs takeout when you can whip up this golden-crispy chicken and caramelized sweet potato situation right at home?
Crispy on the outside, juicy on the inside, and those sweet potatoes? Straight-up candy vibes.
The kind of dinner that makes you feel like the best cook and hostess without the mess.
Start by mixing the breadcrumbs with the spices.
Beaten egg whites are a little secret ingredient here.
Dip chicken thighs into beaten egg whites.
Then coat in breadcrumb mixture.
Place on a parchment-lined baking sheet.
Now let’s prep the sweet potatoes. There’s no need to peel.
Toss cubed sweet potatoes with oil, maple syrup, smoked paprika, garlic powder, chili powder, salt, and pepper to taste.
Spread them evenly around the chicken on the baking sheet.
Drizzle a little oil over the chicken.
Roast for 30-35 minutes, flipping the sweet potatoes halfway through, until the chicken is golden, crispy, and fully cooked. Enjoy!
Sweet and Smoky Breaded Chicken Thighs with Maple Sweet Potatoes
Ingredients
- boneless skinless chicken thighs
- 1 cup panko breadcrumbs
- 2 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp chili powder
- salt and black pepper
- 2 egg whites, beaten
- 2 tbsp oil, for drizzling
For the Sweet Potatoes:
- 3 medium sweet potatoes, cleaned, dried and cubed
- 2 tbsp oil
- 2 tbsp pure maple syrup
- 1 tsp smoked paprika
- garlic powder
- ½ tsp chili powder
- salt and black pepper, to taste
Instructions
- Preheat to 400°F. Line a baking sheet with parchment paper.
- In a bowl, mix breadcrumbs with smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper.
- Dip chicken thighs into beaten egg whites, then coat in breadcrumb mixture. Place on prepared baking sheet.
- In a separate bowl, toss cubed sweet potatoes with oil, maple syrup, smoked paprika, garlic powder, chili powder, salt, and black pepper to taste. Spread them evenly around the chicken on the baking sheet.
- Drizzle a little oil over the chicken. Roast for 30-35 minutes, flipping the sweet potatoes halfway through, until the chicken is golden, crispy, and fully cooked.
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