Honey Mustard Chicken with Scalloped Sweet Potatoes

This simple recipe features crispy yet juicy oven-baked bone-in chicken breast , cheesy scalloped sweet potatoes and roasted broccoli.

If you are tired of the same old oven-baked chicken, this recipe will wake up your taste buds and make your mouth smile. The secret to this crispy yet juicy chicken is just one simple ingredient: honey mustard!

If you have followed my recipes, you will remember that I am not a big fan of sweet potatoes but I am determined to find a way to cook them that I will enjoy just because they are inexpensive and good for you. I think I finally hit on the right recipe by adapting scalloped potatoes and using sweet potatoes instead.

This mouth-watering chicken is so tasty it is hard to believe it is so easy to make!

Preheat your oven to 500 degrees.

I used bone-in chicken breast to make this recipe but it would be just as good with chicken legs as well. Rinse the chicken in cold water and then pat to dry. If the chicken is not dry, the mustard coating will not adhere to the skin. I used a pastry brush to apply a good layer of honey mustard over the whole surface of the chicken.

Once the chicken is coated evenly, dip the chicken pieces into a pan with panko breadcrumbs, pressing the meat into the panko so it sticks to the mustard. Although I am sure you could use regular breadcrumbs, the panko breading is what makes this chicken so crispy when it is cooked. Place the chicken on the middle rack of your oven and immediately drop the heat to 375.

It is best to prepare the scalloped sweet potatoes before putting the chicken in the oven so they will have enough time to cook through.

To make the scalloped sweet potatoes I used a mandolin slicer to slice two large sweet potatoes and one large cooking onion. If you do not have a mandolin, simply use a sharp knife and try to get the thickness as even as possible. I sliced up the vegetables before prepping the chicken because the potatoes need to cook as long as the chicken to cook through.

To a large measuring cup or small mixing bowl add 1/2 cup of grated Romano cheese, two tbsp of flour and 3/4 cup of cold milk. Mix well so the flour is blended completely. Pour over the potatoes and onions and place the dish in the oven with the chicken.

Both dishes bake for 45 minutes and I topped the sweet potatoes with some panko breadcrumbs about fifteen minutes before I took them out of the oven to give some added texture to the dish.

To roast the broccoli, simple lay out the broccoli pieces on a sheet pan, drizzle with olive oil and salt and pepper. Place them on the lower rack of the oven with the chicken and potatoes, tuning after fifteen minutes.