Sheet-Pan Cranberry-Glazed Chicken Thighs
with Sage-Panko Topping, Green Beans and Roasted Sweet Potatoes- Wheat
- Milk
- Wheat
- Egg
- Fish
- Mustard
- Sulphites
- Sesame
- Crustaceans
- Soy
- Gluten
- Tree nuts
- May contain traces of allergens
- Triticale
- Peanuts
Ingredients: Chicken thighs • Sweet potato • Green beans • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Sage • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
270 g
Chicken Thighs
2 tbsp
Cranberry Spread
(May be present: Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts)
2 unit(s)
Sweet Potato
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
170 g
Green Beans
7 g
Sage
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
Not included in your delivery
1 tbsp
Butter*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 11-14 min.
- Meanwhile, trim green beans.
- Strip a few sage leaves from stems, then finely chop 1/2 tbsp (1 tbsp).
- Pat chicken dry with paper towels. Season with half the garlic salt and pepper.
- Once sweet potatoes have roasted for 11-14 min, add chicken to the baking sheet. Return to the middle of the oven and cook for 12-14 min, until sweet potatoes are tender and golden and chicken is cooked through.** (NOTE: For 4 servings, place chicken on a second parchment-lined baking sheet and cook in the bottom of the oven.)
- Heat a large non-stick pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add panko and chopped sage. Cook for 1-2 min, stirring often, until golden and fragrant.
- Season with salt and pepper, then transfer to a plate.
- Reheat the same pan to medium-high. Add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) oil. Cook for 1 min, stirring often, until green beans are tender-crisp. Season with remaining garlic salt and pepper.
- Once green beans are cooked, to a small microwavable bowl, add cranberry spread. Cook in the microwave in 30 sec intervals, until melted. (TIP: If you don't have a microwave, heat in a small pot over medium.)
- Set aside.
- Drizzle cranberry glaze over chicken on the baking sheet.
- Divide chicken, sweet potatoes and green beans between plates.
- Sprinkle with sage-panko topping.
