Sheet-Pan Supper
Updated Feb. 21, 2021
- Total Time
- 1¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds sweet potatoes (2 medium potatoes)
- 2teaspoons chopped thyme leaves, plus a small bunch of thyme sprigs
- ¼cup whole-grain mustard
- 4garlic cloves
- 1tablespoon unsalted butter, softened
- 2teaspoons Dijon mustard
- 3pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
- 2¼teaspoons kosher salt
- 1teaspoon black pepper
- ⅔cup plain dried bread crumbs
- 2tablespoons extra-virgin olive oil, more for drizzling
- 1pound broccoli rabe, trimmed
- Pinch red pepper flakes
- ⅓cup sour cream or Greek yogurt
Nutritional analysis per serving (4 servings)
1135 calories; 72 grams fat; 20 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 14 grams polyunsaturated fat; 55 grams carbohydrates; 10 grams dietary fiber; 10 grams sugars; 66 grams protein; 1612 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the sweet potatoes: Heat oven to 425 degrees. Cut the potatoes into 1-inch-thick slices. Reassemble the slices so they look like intact potatoes. Insert a sprig of thyme between each of the slices. Wrap each potato in 2 layers of foil and place on a pie tin or directly on oven rack (seam side up). Bake until very tender, 60 to 75 minutes.
- Step 2
Meanwhile, make the mustard butter for the chicken: In a small bowl, combine the whole-grain mustard and chopped thyme leaves. Mince 2 garlic cloves and stir into the bowl. Take out 1 tablespoon of the mixture; reserve. Add butter and Dijon to remaining mixture in bowl and stir to combine.
- Step 3
Prepare the chicken: Season chicken with 2 teaspoons salt and 1 teaspoon black pepper. Rub mustard butter all over chicken. Place bread crumbs in a wide, shallow bowl. Coat the chicken evenly with bread crumbs. Transfer to a baking sheet and drizzle with olive oil.
- Step 4
Once the sweet potatoes have baked for a half-hour, add the pan with chicken to the oven and bake until chicken is golden and no longer pink, 35 to 40 minutes.
- Step 5
As the chicken cooks, prepare the broccoli rabe: Toss rabe with olive oil, remaining ¼ teaspoon salt and the red pepper flakes. Smash remaining 2 garlic cloves and toss into rabe. Spread on another sheet pan. Add to the oven with potatoes and chicken for the last 10 minutes of cooking time. The broccoli rabe is done when the stems are tender and the leaves are crisp at the edges. (The chicken, sweet potatoes and broccoli rabe should all come out of the oven at more or less the same time.)
- Step 6
To serve, combine the reserved 1 tablespoon of mustard mixture with sour cream or yogurt in a small bowl. Serve chicken with broccoli rabe and sweet potatoes on the side, dolloping the potatoes with the sour cream-mustard sauce.
Private Notes
Comments
Melissa Clark, you are the best! I'm so grateful for this wonderful meal. Used broccoli flowerets instead of the rabe. My utmost preference for coating is matzo meal. I've tried all the different coatings, and nothing comes close for crispiness.
I, too, have made this multiple times. Being a broccoli rabe anti-fan, I've used kale and other tough greens instead. (Take 'em out early if they look like they're not going to go the distance!) This is great meal if you're looking for leftovers.
The mustard and sour cream/yogurt sauce is great to have in your back pocket for other meals too — it's tasty on roast chicken, mashed potatoes, etc etc etc.
Can confirm. Panko works very well! You can also substitute mayo for the Dijon in the butter.
Should I place the chicken skin side down to crisp?
Made as instructed except for substituting crushed cornflakes for the bread crumbs. The chicken was delicious. Definite keeper.
Everything was delicious but we would cook the broccoli rabe in a pan on the stove as we usually do, instead of on a baking sheet.