Here’s a complete chicken supper the whole family will love.
(Surprise bonus: It’s sneakily nutritious.)
Whole-wheat panko breadcrumbs create a crunchy and flavorful breading, with the perk of sneaking in some whole grains.
Credit: Photographer: Antonis Achilleos; Prop Stylist: Christine Keely; Food Stylist:Ruth Blackburn
That’s anything but boring.
Ingredients
4(6-oz.)
bone-in, skin-on chicken thighs, skin removed
1Tbsp., plus 1 tsp.
Dijon mustard, divided
2tsp.
Cajun seasoning
1 12tsp.
kosher salt, divided
12cup whole-wheat panko breadcrumbs
2Tbsp., plus 1 tsp.
white wine vinegar
1(12-oz.)
Rub chicken all over with 1 tablespoon of the mustard.
Stir together garlic, onion, Cajun seasoning, and 1 teaspoon of the salt in a small bowl.
Place 1 tablespoon of garlic mixture in a large bowl; set aside.
Firmly press panko mixture onto tops of thighs.
Place on 1 half of a baking sheet.
Arrange wedges evenly on other half of baking sheet.
Roast in preheated oven on middle rack for 15 minutes.
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.
Remove baking sheet from oven; increase oven temperature to broil.
Serve chicken with vegetables.
Drizzle green beans with reserved marmalade mixture
