Lemony Crusted Chicken
with Dill Dressing and Sweet Potatoes- Wheat
- Mustard
- Egg
- Milk
Coat tender chicken thighs with a zesty crumb, for a dinner that's sure to please. With sweet potato wedges, fresh salad, a tangy mustard dressing, and a creamy dill sauce for dipping, this meal is the best of the best!
Ingredients
280 g
Chicken Thighs
340 g
Sweet Potato
1 unit
Lemon
½ cup
Panko Breadcrumbs
(Contains: Wheat)
½ tbsp
Dijon Mustard
(Contains: Mustard)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg)
80 g
Tomato
1 tsp
Dill-Garlic Spice Blend
3 tbsp
Sour Cream
(Contains: Milk)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
56 g
Spring Mix
Not included in your delivery
3.5 tbsp
Oil*
0.63 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
Meanwhile, zest, then juice half the lemon. Cut any remaining lemon into wedges. Pat chicken dry with paper towels. Add chicken and half the mayo to a medium bowl. Season with salt and pepper, then toss to coat.
Combine panko, lemon zest and 1/2 tsp salt (dbl for 4ppl) in a shallow dish. Working with one piece of chicken at a time, press both sides into panko to coat completely. Transfer crusted chicken to a plate.
Heat a large non-stick pan over medium-high heat. When hot, add 1 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 2-3 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.)Transfer chicken to a foil-lined baking sheet. Roast in the top of oven until chicken is cooked through, 12-14 min.**
Meanwhile, cut tomato into 1/2-inch pieces. Combine Dill-Garlic Spice Blend, sour cream and remaining mayo in a small bowl. Set aside. Whisk together lemon juice, 1/2 tbsp Dijon and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. Add spring mix and tomatoes, then toss to coat.
Divide crusted chicken, salad and sweet potatoes between plates. Sprinkle feta over salad. Serve creamy dill sauce alongside for dipping. Squeeze a lemon wedge over chicken, if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the tangy, zesty flavors, especially the dill dip and lemon on the chicken; some found it bland and wanted more seasoning.
- Ease of prep: Several noted the recipe took longer than expected, with some finding the instructions confusing or the process too complex.
- Suggestions: Consider adding more lemon zest or juice to boost the chicken's flavor; reduce mustard in the salad dressing for a milder taste.
- Portions: Some felt the chicken portions were too small, particularly for four people; others found the meal satisfying and well-balanced.
- Texture: To improve crispiness, ensure chicken is well-coated and use enough oil when pan-frying; some found the breading didn't stick well.
