Maple Baked Chicken With Sweet Potato
Recipe: #23871
May 28, 2016
Categories: Chicken, Sweet Potato/Yam, Passover, Sunday Dinner, Oven Bake Gluten-Free, High Fiber, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat, Chicken Dinner, more
"From our Sunday newspaper. Have not included 2 hours chilling time in cooking or prep times."
Ingredients
Nutritional
- Serving Size: 1 (279.6 g)
- Calories 294.7
- Total Fat - 6.5 g
- Saturated Fat - 1.7 g
- Cholesterol - 36.5 mg
- Sodium - 230.8 mg
- Total Carbohydrate - 50.9 g
- Dietary Fiber - 3.7 g
- Sugars - 31.2 g
- Protein - 9.2 g
- Calcium - 74.1 mg
- Iron - 1.5 mg
- Vitamin C - 26 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine maple syrup, tomato sauce, vinegar and mustard in a large glass or ceramic bowl and add chicken and toss to coat and cover and refrigerate for 2 hours.
Step 2
Preheat oven to 180C/160C fan forced.
Step 3
Line a large baking dish with baking paper.
Step 4
Add onion and potato to chicken mixture and toss gently to coat.
Step 5
Arrange chicken, onion and sweet potato in prepared dish, reserving maple syrup mixture.
Step 6
Bake for 20 minutes and base the chicken with reserved maple syrup mixture.
Step 7
Bake for a further 15 to 20 minutes or until the chicken is golden and cooked through.
Step 8
Sprinkle with parsley and serve with the salad leaves.
Tips
No special items needed.