Sheet Pan Fried Chicken

with Sweet Potato Wedges & Barbecue Mayo

45 MIN

4 Servings

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From the Test Kitchen

In this lighter take on a family favorite, we’re baking breaded, spiced chicken thighs until deliciously crispy and smoky. A combination of tangy-sweet barbecue sauce and creamy mayonnaise is perfect for spooning over the chicken or the roasted sweet potato wedges on the side.

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Nutrition

PER SERVING
Calories

570 Cals (est.)

View Full Nutrition

fresh

ingredients

1½ lbs Boneless, Skinless Chicken Thighs
1½ lbs Boneless, Skinless Chicken Thighs
2 Cage-Free Farm Eggs
1¼ cups Panko Breadcrumbs
1 lb Sweet Potatoes
1 clove Garlic
¼ cup Barbecue Sauce
2 Tbsps Mayonnaise
1 Shallot
1 Tbsp Apple Cider Vinegar
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
1 Tbsp Honey
2 Zucchini

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & marinate the shallot:

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1/2-inch-wide wedges. Cut the zucchini crosswise into 1/2-inch-thick rounds. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Place in a large bowl. Add the honey (kneading the packet before opening), vinegar, and 1 tablespoon of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.

2 Start the sweet potatoes:

Line a sheet pan with aluminum foil. Place the sweet 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. Roast 14 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.

3 Bread the chicken:

While the sweet potatoes roast, crack the eggs into a large bowl; season with salt and pepper. Beat until smooth. On a large plate, combine the breadcrumbs and spice blend; 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 eggs (letting any excess drip off), then in the breadcrumb-spice blend mixture (pressing to adhere).

4 Bake the chicken:

While the sweet potatoes continue to roast, line a separate sheet pan with aluminum foil. Transfer the breaded chicken to the sheet pan and drizzle with olive oil. Bake, rotating the sheet pan halfway through, 22 to 24 minutes, or until golden brown and cooked through. Remove from the oven.

5 Roast the vegetables & dress the zucchini:

While the chicken bakes, place the sliced zucchini in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Carefully arrange in an even layer on the other side of the sheet pan of roasted sweet potatoes. Return to the oven and roast 16 to 18 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Carefully transfer the roasted zucchini to the bowl of marinated shallot; gently toss to coat.

6 Make the sauce & serve your dish:

While the sweet potatoes and zucchini roast, in a bowl, combine the barbecue sauce, mayonnaise, and as much of the garlic paste as you’d like; season with salt and pepper. Serve the baked chicken with the roasted sweet potato wedges, dressed zucchini, and sauce on the side. Enjoy!