Cranberry Glazed Chicken Thighs
with Green Beans and Roasted Sweet Potatoes
A crispy, fragrant breadcrumb topping takes this sweet, glazed chicken up to the next level. This tastes just like a holiday meal, but is easy enough for a weeknight!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
280 g
Hauts de cuisse de poulet
2 cs
Tartinade de canneberges
(Peut contenir Lait, Blé, Oeuf, Poisson, Moutarde, Sulfites, Sésame, Crustacés, Soya, Gluten, Noix)
2 pièce(s)
Patate douce
1 cc
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
170 g
Haricots verts
1 pièce(s)
Concentré de bouillon de poulet
7 g
Sauge
⅓ tasse(s)
Chapelure panko
(Contient Blé Peut contenir Blé, Gluten)
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient Lait)
1.5 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Cut sweet potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-28 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Meanwhile, cut broccoli into bite-sized pieces. To a medium bowl, add broccoli, 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
- Set aside.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Once sweet potatoes are stirred, add broccoli, then chicken to the baking sheet. Return to the oven and cook for 12-14 min, until chicken is cooked through.**
- Meanwhile, zest, then juice clementine.
- To a small microwavable bowl, add cranberry spread. Cook in the microwave, until melted, 1 min. (TIP: If you don't have a microwave, heat in a small pot over medium heat!)
- Stir in 1 tsp (2 tsp) clementine juice and zest.
- Set aside.
- Strip a few sage leaves from stems, then finely chop 1/2 tbsp (1 tbsp).
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add panko and chopped sage. Cook for 2-3 min, stirring often, until golden and fragrant.
- Season with salt and pepper, to taste.
- Drizzle cranberry glaze over chicken on the sheet pan.
- Divide chicken, sweet potatoes and Brussel sprouts between plates.
- Sprinkle over sage-panko topping.