Categories: Meals
Ingredients
- 3 tbsp. olive oil
- 4 skin-on, bone-in chicken breasts
- Kosher salt and black pepper
- 1 tsp chili powder
- 2 sweet potatoes, cut into 1/2-inch wedges
- 2 tbsp. Dijon
- 1 tbsp. plus 1 tsp hot sauce
- 1/2 cup panko
- 1 tbsp. unsalted butter, melted
- 1 bunch kale, stems removed, leaves torn
Directions
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Position a rack in the upper third of the oven; preheat to 475. Brush a rimmed baking sheet with 1 tbsp. olive oil. Add the chicken skin-side up; season with salt, pepper and 1/2 tsp chili powder. Arrange the sweet potatoes around the chicken; season with salt and pepper. Drizzle the chicken and sweet potatoes with 1 tbsp. olive oil. Roast until the chicken is lightly browned and the sweet potatoes are just tender, 25-30 minutes.
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Meanwhile, combine the mustard, 1 tbsp. hot sauce, and the remaining 1/2 tsp chili powder in a small bowl. Toss the panko, melted butter, remaining 1 tsp hot sauce and a pinch of salt in another bowl.
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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 tbsp. olive oil and season with salt and pepper.
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Roast until a thermometer inserted into thicken registers 165 and the kale is crisp on top, about 15 minutes.