Sheet Pan Deviled Chicken with Sweet Potatoes & Collard Greens

Sheet Pan Deviled Chicken

with Sweet Potatoes & Collard Greens

45 MIN
2 Servings
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From the Test Kitchen

This easy take on deviled chicken (ours gets its sharp, zesty flavor from Dijon and spices) bakes along with two sides of sweet potato and collard greens. For extra-tender texture, we’re sealing the collards inside a foil packet, which traps moisture as they steam in the oven.

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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the sweet potato lengthwise; cut crosswise into 1/2-inch pieces. Remove and discard the collard green stems; roughly chop the leaves. Peel and thinly slice the onion. Peel and roughly chop the garlic.

Season the sweet potato:
2 Season the sweet potato:

Line a sheet pan with aluminum foil. Place the sliced sweet potato on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on 1 side of the sheet pan.

Assemble the collard greens packet:
3 Assemble the collard greens packet:

Place a large, rectangular piece of aluminum foil on a work surface. In a large bowl, combine the chopped collard greens, sliced onion, chopped garlic, and 1 tablespoon of olive oil; season with salt and pepper. Stir to thoroughly combine. Transfer to 1 side of the foil; top with 1 tablespoon of water. Fold the foil in half over the seasoned collard greens. Roll and crimp the 3 open edges inwards to completely seal the packet. Transfer to the other side of the sheet pan of seasoned sweet potato.

Coat the chicken:
4 Coat the chicken:

Line a separate sheet pan with aluminum foil. On a large plate, combine the breadcrumbs and cheese; season with salt and pepper. In a small pot, heat the butter on medium until melted (or melt in a bowl in the microwave). Transfer to a large bowl. Stir in the mustard and spice blend; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat in the butter-mustard mixture, then in the seasoned breadcrumbs (pressing to adhere). Transfer to the sheet pan; drizzle with olive oil.

Bake the chicken & vegetables:
5 Bake the chicken & vegetables:

Bake the coated chicken and seasoned vegetables 20 to 22 minutes, or until the chicken is golden brown and cooked through and the sweet potato is tender when pierced with a fork. Remove from the oven. Carefully transfer the foil packet to a work surface.

Finish the collard greens & serve your dish:
6 Finish the collard greens & serve your dish:

Carefully open the packet of cooked collard greens. Stir in the vinegar; season with salt and pepper to taste. Serve the baked chicken with the finished collard greens and baked sweet potato. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the sweet potato lengthwise; cut crosswise into 1/2-inch pieces. Remove and discard the collard green stems; roughly chop the leaves. Peel and thinly slice the onion. Peel and roughly chop the garlic.

2 Season the sweet potato:

Line a sheet pan with aluminum foil. Place the sliced sweet potato on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on 1 side of the sheet pan.

Season the sweet potato:
Assemble the collard greens packet:
3 Assemble the collard greens packet:

Place a large, rectangular piece of aluminum foil on a work surface. In a large bowl, combine the chopped collard greens, sliced onion, chopped garlic, and 1 tablespoon of olive oil; season with salt and pepper. Stir to thoroughly combine. Transfer to 1 side of the foil; top with 1 tablespoon of water. Fold the foil in half over the seasoned collard greens. Roll and crimp the 3 open edges inwards to completely seal the packet. Transfer to the other side of the sheet pan of seasoned sweet potato.

4 Coat the chicken:

Line a separate sheet pan with aluminum foil. On a large plate, combine the breadcrumbs and cheese; season with salt and pepper. In a small pot, heat the butter on medium until melted (or melt in a bowl in the microwave). Transfer to a large bowl. Stir in the mustard and spice blend; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat in the butter-mustard mixture, then in the seasoned breadcrumbs (pressing to adhere). Transfer to the sheet pan; drizzle with olive oil.

Coat the chicken:
Bake the chicken & vegetables:
5 Bake the chicken & vegetables:

Bake the coated chicken and seasoned vegetables 20 to 22 minutes, or until the chicken is golden brown and cooked through and the sweet potato is tender when pierced with a fork. Remove from the oven. Carefully transfer the foil packet to a work surface.

6 Finish the collard greens & serve your dish:

Carefully open the packet of cooked collard greens. Stir in the vinegar; season with salt and pepper to taste. Serve the baked chicken with the finished collard greens and baked sweet potato. Enjoy!

Finish the collard greens & serve your dish:
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