Perfect for busy schedules, this easy one-pan meal bakes in 40 minutes. The Spicy Mayo Dipping Sauce adds a little kick to the chicken and sweet potatoes. The dipping sauce recipe can easily be doubled.

Makes 5 servings

Ingredients:

• 3 tablespoons olive oil, divided
• 1 cup panko breadcrumbs
• 1/4 cup of all-purpose flour
• 1 egg

• 6 bone-in, skin-on chicken thighs
• 3-4 small to medium sweet potatoes, peeled, each cut lengthwise into 8 wedges

Spicy Mayo Dipping Sauce

• 1/2 cup mayonnaise
• 2 teaspoons hot sauce
• 2 tablespoons lime juice
• 1/2 teaspoon sugar
• 1 small garlic clove, minced and smoothed with the knife blade

Directions:

1. Preheat the oven to 400 ° F.  Grease a baking pan with 1 tablespoons olive oil.
2. Combine flour and panko breadcrumbs, in a shallow bowl. Beat egg in a second bowl.
3. Dip chicken thighs into beaten egg, then dredge in the panko-flour mixture coating both sides. Transfer breaded thighs to one half of the prepared baking pan.
4. In a large bowl toss the sweet potato wedges with the remaining 2 tablespoons of olive oil.  Transfer sweet potatoes, arranging in a single layer, to the other half of the prepared baking pan.
5. Bake thighs and sweet potatoes in the preheated oven for 40 minutes turning over chicken and sweet potatoes halfway through.  Chicken should be golden brown with an internal temperature of 175°F.  Remove and serve with Spicy Mayo.
6. To make the Spicy Mayo Dipping Sauce, combine mayo, hot sauce, lime juice, sugar and garlic in a small mixing bowl.  Add more hot sauce, if needed.  Cover and store it in the fridge until ready to use.

Tips:

• When turning over sweet potatoes, use a spatula to avoid the wedges breaking into pieces.
• For a crispier sweet potato wedges, bake the wedges on a separate baking pan.  Arrange wedges in a single layer and bake for 25-30 minutes until golden brown, flipping them halfway through for even crispiness.