Sheet Pan Fried Chicken with Spicy Collards & Roasted Red Potatoes
Easy Cleanup

Sheet Pan Fried Chicken

with Spicy Collards & Roasted Red Potatoes

50 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In this lighter take on classic fried chicken, you’ll achieve that juicy flavor and crispy texture by baking chicken thighs coated with egg and panko breadcrumbs. It’s the perfect partner for oven-steamed collard greens, roasted potatoes, and our irresistible barbecue mayo.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
View Full Nutrition
Nutrition Label
Download
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. Remove and discard the stems of the collard greens; roughly chop the leaves. Peel and roughly chop the garlic. Peel and thinly slice the shallot. Cut the potatoes lengthwise into 1-inch-wide wedges.

Prepare the collard greens packet:
2 Prepare 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 and garlic, sliced shallot, vinegar, 1 tablespoon of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to thoroughly combine. Transfer to one side of the foil and 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.

Roast the vegetables:
3 Roast the vegetables:

Line a sheet pan with aluminum foil. Place the potato wedges on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan. Place the foil packet of seasoned collard greens on the other side. Roast 29 to 31 minutes, or until the potatoes are tender when pierced with a fork. Remove from the oven. Carefully transfer the foil packet to a work surface.

Coat the chicken:
4 Coat the chicken:

While the vegetables roast, line a separate sheet pan with aluminum foil. Lightly oil the foil. Crack the egg into a medium bowl; season with salt and pepper. Beat until smooth. Place the breadcrumbs on a large plate; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to the sheet pan; drizzle with olive oil.

Bake the chicken:
5 Bake the chicken:

Bake the coated chicken, rotating the sheet pan halfway through, 24 to 26 minutes, or until golden brown and cooked through. Remove from the oven.

Make the sauce & serve your dish:
6 Make the sauce & serve your dish:

While the chicken bakes, in a bowl, combine the barbecue sauce and mayonnaise; season with salt and pepper to taste. Carefully open the foil packet of cooked collard greens; season with salt and pepper to taste. Serve the baked chicken with the roasted potatoes, finished collard greens, and sauce on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Remove and discard the stems of the collard greens; roughly chop the leaves. Peel and roughly chop the garlic. Peel and thinly slice the shallot. Cut the potatoes lengthwise into 1-inch-wide wedges.

2 Prepare 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 and garlic, sliced shallot, vinegar, 1 tablespoon of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to thoroughly combine. Transfer to one side of the foil and 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.

Prepare the collard greens packet:
Roast the vegetables:
3 Roast the vegetables:

Line a sheet pan with aluminum foil. Place the potato wedges on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan. Place the foil packet of seasoned collard greens on the other side. Roast 29 to 31 minutes, or until the potatoes are tender when pierced with a fork. Remove from the oven. Carefully transfer the foil packet to a work surface.

4 Coat the chicken:

While the vegetables roast, line a separate sheet pan with aluminum foil. Lightly oil the foil. Crack the egg into a medium bowl; season with salt and pepper. Beat until smooth. Place the breadcrumbs on a large plate; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to the sheet pan; drizzle with olive oil.

Coat the chicken:
Bake the chicken:
5 Bake the chicken:

Bake the coated chicken, rotating the sheet pan halfway through, 24 to 26 minutes, or until golden brown and cooked through. Remove from the oven.

6 Make the sauce & serve your dish:

While the chicken bakes, in a bowl, combine the barbecue sauce and mayonnaise; season with salt and pepper to taste. Carefully open the foil packet of cooked collard greens; season with salt and pepper to taste. Serve the baked chicken with the roasted potatoes, finished collard greens, and sauce on the side. Enjoy!

Make the sauce & serve your dish:
Browse Steps
1 of 6