Crispy Buffalo-Spiced Chicken with Roasted Sweet Potatoes

Instructions

1. Heat the oven to 425 degrees F and line a large rimmed sheet pan with parchment or nonstick foil. Toss the sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon each smoked paprika, garlic powder, and onion powder, a pinch of the cayenne, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread the wedges in a single layer and roast for 15 minutes.
2. While the sweet potatoes start roasting, pat the chicken dry and pound any thick portions until each breast is 3/4 inch thick. Season both sides with the remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper.
3. Stir the sour cream or Greek yogurt with the Buffalo hot sauce. In a separate bowl, combine the panko, melted butter or olive oil, remaining 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and enough of the remaining cayenne to make the crust pleasantly spicy.
4. Turn the sweet potatoes and move them toward the edges of the pan. Set the chicken in the center, spread the Buffalo hot sauce mixture evenly over the top of each breast, and press on the seasoned panko so it adheres in a thick, even layer.
5. Return the pan to the oven and roast for 16 to 20 minutes, until the sweet potatoes are browned and tender and the chicken reaches 165 degrees F in the thickest part. If the chicken is done before the potatoes, transfer it to a plate and give the potatoes another 3 to 5 minutes.
6. Rest the chicken for 5 minutes so it stays juicy. Scatter scallions over the pan and serve with extra Buffalo hot sauce for anyone who wants a hotter finish.