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

• porties: Serves 4

Ingrediënten

Chicken and Vegetables

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

Dressing

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

Instructies

For The Chicken And Vegetables

Adjust oven rack to middle position and heat oven to 475 degrees. Spray rimmed baking sheet with vegetable oil spray. Toss potatoes, poblanos, oil, and ¾ teaspoon salt together on prepared sheet. Arrange sweet potatoes around perimeter of sheet and poblanos in center of sheet in even layer.

Combine chili powder, oregano, cumin, pepper, and remaining 1teaspoon salt in bowl. Pat chicken dry with paper towels and place over poblanos on sheet. Sprinkle chicken all over with spice mixture. Roast, skin side up, until chicken registers 160 degrees, 35 to 40 minutes.

For The Dressing:

While chicken and vegetables are roasting, whisk all ingredients together in bowl.

Remove sheet from oven; transfer chicken to large platter. Return vegetables to oven and continue to roast until potatoes are browned on bottom, 5 to 7 minutes longer. Let vegetables cool on sheet for 5 minutes.

Toss vegetables with dressing and juices on sheet; transfer to platter with chicken. Microwave honey until warm and loose in texture, about 15 seconds. Brush skin side of chicken with honey. Sprinkle vegetables with cotija and pepitas. Serve.