Roast Chicken And Sweet Potatoes
Recipe: #39984
January 08, 2023
Categories: Chicken, Sweet Potato/Yam, Gluten-Free, Bone-in Pieces, more
"As always season to taste"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (381.4 g)
- Calories 590.2
- Total Fat - 36.4 g
- Saturated Fat - 8.9 g
- Cholesterol - 215.5 mg
- Sodium - 881 mg
- Total Carbohydrate - 22.6 g
- Dietary Fiber - 4.4 g
- Sugars - 3 g
- Protein - 42.6 g
- Calcium - 75.8 mg
- Iron - 6.1 mg
- Vitamin C - 18.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the oven to 425F.
Step 2
In a large mixing bowl
Step 3
Toss the shallots, yams, together with the garlic, 1/2 teaspoon of turmeric, garlic powder, ginger, 1/2 teaspoon salt, 1/4 teaspoon pepper and olive oil until thoroughly combined.
Step 4
Spoon the mixture into a Pam sprayed 9 x 13-inch baking dish
Step 5
Arrange in an even layer.
Step 6
Add the chicken to the mixing bowl and season with lemon juice, remaining 1/2 teaspoon salt,
Step 7
1/4 teaspoon pepper 1/2 teaspoon turmeric, poultry seasoning and Herbs de Provence, toss to coat well.
Step 8
Transfer the chicken legs and thighs to the baking dish over the vegetables.
Step 9
Drizzle any of the remaining marinade over the top of the chicken and pour the broth around the sides of the dish.
Step 10
Cover with foil and roast 45 minutes, turn chicken and sweet potatoes and finish, uncovered, until the chicken is fork-tender and the sweet potatoes are soft, about 15 minutes.
Step 11
Spoon the sauce over the chicken
Tips
No special items needed.
2 Reviews
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