Roast Chicken And Sweet Potatoes
Created by dienia b on January 8, 2023
- Servings: 4
- Prep Time: 9m
- Cook Time: 60m
- Recipe #39984
Ingredients
- 2 shallots, quartered
- 1 pound sweet potatoes ,peeled, sliced 1-inch thick,quartered
- 2 garlic cloves, smashed
- 1 teaspoons ground turmeric, divided
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoons kosher salt, divided
- 1/2 teaspoon ground pepper, divided
- 2 tablespoons olive oil
- 1 pound chicken drumsticks, (4)
- 1 pound chicken thighs,(4)
- 1 tablespoon lemon juice
- 1/4 teaspoon herbs de provence
- 1/4 teaspoon poultry seasoning
- 1/3 cup chicken broth
How to Make
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Step 1: Preheat the oven to 425F.
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Step 2: In a large mixing bowl
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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.
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Step 4: Spoon the mixture into a Pam sprayed 9 x 13-inch baking dish
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Step 5: Arrange in an even layer.
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Step 6: Add the chicken to the mixing bowl and season with lemon juice, remaining 1/2 teaspoon salt,
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Step 7: 1/4 teaspoon pepper 1/2 teaspoon turmeric, poultry seasoning and Herbs de Provence, toss to coat well.
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Step 8: Transfer the chicken legs and thighs to the baking dish over the vegetables.
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Step 9: Drizzle any of the remaining marinade over the top of the chicken and pour the broth around the sides of the dish.
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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.
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Step 11: Spoon the sauce over the chicken
Nutritional Facts
- 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