Looking for a good dinner tonight? Give this a try.
4 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
1 1/2 tsp kosher salt, divided
1/2 cup whole-wheat panko breadcrumbs
2 Tbsp. plus 1 tsp olive oil, divided
1 sweet potato, cut into 1/2-inch-thick wedges (about 2 cups)
1/4 cup finely chopped shallot (from one large shallot)
1 1/2 Tbsp orange marmalade
1 Tbsp plus 1 tsp Dijon mustard, divided
2 tsp granulated garlic
2 tsp granulated onion
2 tsp Cajun seasoning
1 1/2 tsp kosher salt, divided
1/2 cup whole-wheat panko breadcrumbs
2 Tbsp. plus 1 tsp olive oil, divided
1 sweet potato, cut into 1/2-inch-thick wedges (about 2 cups)
1/4 cup finely chopped shallot (from one large shallot)
1 1/2 Tbsp orange marmalade
3 tsp white wine vinegar
1 (12 oz) pkg fresh green beans, trimmed
Preheat oven to 400 degrees with racks in top third and middle positions.
Rub chicken all over with 1 Tbsp of the mustard. Stir together garlic, onion, Cajun seasoning and 1 tsp of the salt in a small bowl. Place 1 Tbsp of garlic mixture in a bowl and set aside.
Place panko and 1 Tbsp of the olive oil and remaining garlic mixture in a small bowl; stir until well combined. Firmly press panko mixture onto tops of thighs. Place on tops of thighs. Place on one half of a baking sheet.
Add sweet potato wedges and 1 tsp of the oil to reserved garlic mixture in large bowl, toss to combine. Arrange wedges evenly on other half of baking sheet. Roast in preheated oven on middle rack for 15 minutes.
Meanwhile, add shallot, marmalade, vinegar, and remaining 1 tsp mustard, 1/2 tsp salt, and 1 Tbsp oil in a large bowl; whisk to combine. Add green beans; toss to coat.
Remove baking sheet from oven; flip sweet potato wedges. Place green beans on top of wedges, reserving any marmalade mixture in bowl. Return to oven; roast until vegetables are tender, chicken is golden brown, and a thermometer inserted into thickest portion of chicken registers 165 degrees, about 15 minutes.
Remove baking sheet from oven; increase oven temp to broil. Broil in preheated oven on top rack until green beans are blistered and chicken is golden brown, 1 - 3 minutes.
Serve chicken with vegetables. Drizzle green beans with reserved marmalade mixture.
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