RECIPE BY FAIGY GROSSMAN

STYLING AND PHOTOGRAPHY BY SHEERA SEGAL

FOOD PREP BY RACHEL BONDI

My kids wanted me to call this “Easy Shmeezey Sheet-Pan Dinner That’s Yum!” They were so excited that it fit the bill so perfectly, and truthfully, they’re right! It is that easy and it is that yummy. Try and see for yourselves!

SERVES 4

• 4 pargiyot
• 2 sweet potatoes, peeled and thinly sliced
• garlic-pepper seasoning, for sprinkling
• 2 Tbsp mayonnaise
• 2 Tbsp ketchup
• cornflake crumbs, to coat

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper. Clean and rinse chicken and pat dry. Spray pan with cooking spray and place chicken on one half of the pan. Place sweet

potatoes on the other side, trying not to overlap. Sprinkle garlic-pepper seasoning over the contents of the entire pan. In a small mixing bowl, stir together mayonnaise and ketchup. Smear chicken generously with the mixture and sprinkle cornflake crumbs over it to coat. Spray the chicken and potatoes with cooking spray and bake uncovered for 30 minutes or until the sweet potatoes are soft. Remove from oven and serve immediately alongside a fresh salad.

Tip: These pargiyot can easily be made in the Betty Crocker.