Pretoasting the breading in the microwave with a little melted butter helped significantly, but it was when we switched from regular bread crumbs to Japanese panko that we achieved a crust with crunch. But since air fryers don't fry in the same way that a hot pan with oil does, we had trouble achieving a well-browned, crisp crust. We wanted juicy, perfectly cooked pork chops wrapped in a crispy and deeply flavored crust. To crown the dish, we sprinkled a little cotija cheese and some crunchy pepitas on top. And we brushed the chicken with warmed honey to give it a touch of sweetness that highlighted the spices.
For a boost in flavor, we whipped up a bright cilantro-lime dressing to toss with the roasted vegetables. Positioning the spiced chicken atop the poblanos had another benefit: The savory chicken juices that released during cooking carried some of the seasoning down onto the chiles below. We positioned the sweet potatoes around the perimeter of the sheet (where it's hotter), uncovered by the chicken, to ensure that everything cooked at a similar rate and that the potatoes were browned and tender. To avoid soggy potatoes and overcooked chiles, we arranged the poblanos in the middle of the baking sheet and put the chicken on top of them. We cut the sweet potatoes into sizable half-moons so that they wouldn't cook too quickly and then tossed them with sliced poblano chiles, olive oil, and salt. To give the chicken some southwestern character, we seasoned it with a mixture of salt and pepper, chili powder for kick, cumin for warmth, and dried oregano for herbal depth.
#E love of cooking a simple collection of my recipes skin
We chose bone-in, skin-on chicken breasts for the flavor and moisture that the skin and bone add to the tender breast meat.
The key to a successful sheet-pan dinner is getting the cooking times for all the ingredients on the same schedule.
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