Name: Marinated Sheet Tray Chicken with Sweet Potato and Crispy Rice Paper
Yield: 4
Ingredients: 2 pounds boneless skinless chicken thighs; 1 ½ cups red pepper cut into large dice (about 1 pepper); ½ cup red onion cut into strips (about 1 small onion); 1 ½ pounds sweet potato, peeled and cut in half and then into 1/4” slices; 1 cup Greek yogurt; 2 Tbsp Penang blend; ½ tsp Espelette (optional to add a little heat to the dish); 2 sheets of rice paper (the Vietnamese kind for making summer rolls); Oil for frying; Pinch of salt; ¼ cup basil leaves, torn into bite sized pieces; ¼ cup scallions, thinly sliced

Sheet tray meals are so great for an easy set it and forget it dinner with leftovers for the week. For this version we marinated everything with yogurt and our Penang blend full of sweet chili, garlic, ginger, and onion. It’s a lightly sweeter and richer version of a classic Penang curry, and we love that you can add a few pinches of your favorite chili to bring up the heat.

Marinated Sheet Tray Chicken with Sweet Potato and Crispy Rice Paper

Rated 4.1 stars by 7 readers

Author

Helen Park

Servings/Yield

Image of Marinated Sheet Tray Chicken with Sweet Potato and Crispy Rice Paper

Ingredients

2 pounds boneless skinless chicken thighs
1 ½ cups red pepper cut into large dice (about 1 pepper)
½ cup red onion cut into strips (about 1 small onion)
1 ½ pounds sweet potato, peeled and cut in half and then into 1/4” slices
1 cup Greek yogurt
2 Tbsp Penang blend
½ tsp Espelette (optional to add a little heat to the dish)
2 sheets of rice paper (the Vietnamese kind for making summer rolls)
Oil for frying
Pinch of salt
¼ cup basil leaves, torn into bite sized pieces
¼ cup scallions, thinly sliced

View Cart (0) Checkout

Directions

Preheat the oven the 400°F.
In a bowl, combine the chicken, pepper, onion, sweet potato, yogurt, Penang blend (and Espelette if using) and mix well to combine.
Arrange the chicken on to the tray (the contact with the tray helps the chicken cook evenly) and arrange the rest of the vegetable around the tray.
Bake for 30 minutes and rotate the tray in the oven. Continue baking for 20 more minutes or until the chicken is tender and the potatoes are cooked through.
While the chicken is cooking heat a 10” pan with about ½ of vegetable oil. To test when the oil is ready, drop a tiny piece of rice paper into the oil, it should puff and curl immediately. Make sure to have a plate/tray with paper towel and tongs ready and drop the rice paper into the oil. The rice paper cooks in seconds so be ready to remove it and fry the remaining rice paper. Sprinkle each sheet with a pinch of fine sea salt to season.
When the tray of chicken is ready, finish the tray with the basil, scallions, and break up the crispy rice paper into smaller pieces around the tray.
Enjoy!