One-Pan Roasted Chicken Breasts with Sweet Potato-Poblano Salad

Name: One-Pan Roasted Chicken Breasts with Sweet Potato-Poblano Salad
Yield: Serves 4
Ingredients: 4 , sweet potatoes (8 to 10 ounces each), peeled, halved lengthwise, and sliced crosswise ¾ inch thick; 2 , poblano chiles, stemmed, halved lengthwise, seeded, and cut crosswise into ½-inch-wide strips; 3 tablespoons, extra-virgin olive oil; 1¾ teaspoons, table salt, divided; 2 teaspoons, chili powder; 2 teaspoons, dried oregano; 2 teaspoons, ground cumin; 1 teaspoon, pepper; 4 (10- to 12-ounce), bone-in split chicken breasts, trimmed; 1 tablespoon, honey; 2 ounces, cotija cheese, crumbled (½ cup); 2 tablespoons roasted, salted, pepitas; ⅓ cup, chopped fresh cilantro; 2 tablespoons, extra-virgin olive oil; 2 , garlic cloves, minced; 1½ teaspoons, grated lime zest plus 2 tablespoons juice; ½ teaspoon, table salt; ½ teaspoon, pepper

21 comments

Appears in Cook's Country August/September 2021

One pan, three main ingredients, and lots of flavor.

SERVES4

TIME1¼ hours

One-Pan Roasted Chicken Breasts with Sweet Potato-Poblano Salad

WHY THIS RECIPE WORKS

The key to a successful sheet-pan dinner is getting the cooking times for all the ingredients on the same schedule. We chose bone-in, skin-on chicken breasts for the flavor and moisture that the skin and bone add to the tender breast meat. ...

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