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Healthy Oven-Baked 'Fried' Chicken with Collard Greens & Sweet Potatoes

A healthier, easy homemade version of traditional soul food, featuring oven-baked chicken, collard greens, and honey-roasted sweet potatoes.
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Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 600
Ingredients Method Notes

Ingredients
  

For the oven-baked 'fried' chicken
  • 2 lbs 4 bone-in, skin-on chicken thighs (or 8 drumsticks)
  • 1 cup low-fat buttermilk (or 1 cup milk + 1 tbsp lemon juice, set 5 minutes)
  • 1 tsp hot sauce (optional)
  • 1 cup panko breadcrumbs (or crushed cornflakes for extra crunch)
  • 1/2 cup whole wheat flour (or gluten-free flour blend)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried thyme
  • 1/2 tsp cayenne (optional)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil or melted coconut oil (for brushing)
For the garlic collard greens
  • 1 large bunch collard greens (about 1 lb), stems removed and leaves thinly sliced
  • 1 tbsp olive oil or 1 tbsp bacon drippings (for a more traditional flavor)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken or vegetable broth
  • 1 tbsp apple cider vinegar
  • Salt and pepper to taste
  • 1 pinch red pepper flakes (optional)
For the honey-roasted sweet potatoes
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tbsp honey or maple syrup
  • 1/2 tsp cinnamon
  • 1 pinch salt

Method
 

Preparation & Marination
  1. Pat chicken dry. Whisk buttermilk and hot sauce in a bowl. Add chicken, cover, and chill 30 minutes for extra tenderness (or proceed immediately).
Preheat Oven and Prepare Pans
  1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
Make Coating
  1. In one bowl mix flour, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper. In another bowl place panko/crushed flakes.
Dredge Chicken
  1. Remove chicken from buttermilk, let excess drip. Dredge in flour mix, then back in buttermilk, then press into panko crumbs. Place on the wire rack. Brush lightly with oil.
Roasting Sweet Potatoes
  1. Toss sweet potatoes with oil, honey, cinnamon, and salt on a separate baking sheet. When the oven’s ready, put both pans in.
Bake Chicken
  1. Bake chicken for 40-45 minutes at 425°F, until internal temperature reaches 165°F (74°C) and crust is golden and crisp.
Make Collard Greens
  1. In a large pot, heat oil or bacon drippings over medium heat. Sauté onion until translucent (about 5 minutes). Add garlic for 1 minute.
  2. Add sliced collards and broth, bring to a simmer. Cover and cook for 15–20 minutes until tender.
  3. Stir in apple cider vinegar, season with salt, pepper, and red pepper flakes.
Rest & Serve
  1. Let chicken rest for 5 minutes before serving. Plate chicken with collard greens and sweet potatoes. Garnish with parsley or hot sauce as desired.

Notes

Store components separately in airtight containers up to 3–4 days in the fridge. Reheat chicken in a 375°F oven (10–12 minutes) to re-crisp. Reheat greens gently on the stove with a splash of broth. Sweet potatoes reheat well in a toaster oven or skillet to restore texture.