Oven-Fried Chicken and Roasted Sweet Potato Salad

Name: Oven-Fried Chicken and Roasted Sweet Potato Salad
Ingredients: 2 large, sweet potatoes (about 2 pounds), scrubbed, quartered lengthwise, then sliced crosswise into 1/2-inch-thick pieces; 1/3 cup, vegetable oil, plus 1/4 cup; , Salt and ground black pepper; 1 (5-ounce) box, plain Melba toast, ground to a sand-and-pebble texture in a food processor; 1/2 teaspoon, garlic powder; 2 , large eggs; 2 teaspoons, Dijon mustard; 1 teaspoon, dried thyme; 4 , split bone-in chicken breasts, 8 to 10 ounces each, skin removed; 2 , medium scallions, white and green parts, sliced thin; 5 ounces, jarred roasted red peppers, drained, dried, and cut into 1/4-inch pieces (about 1/2 cup)

Main Courses
Chicken
Potatoes
Salads

Oven-fried chicken is a great substitute for the real deal—when it’s done right, that is. While the oven was fired up, we wanted to whip up an accompanying roasted sweet potato salad for a complete—and quick—meal.

SERVES 4

TIME 1½ hours

Oven-Fried Chicken and Roasted Sweet Potato Salad

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