Warm-Spiced Roast Chicken over Sweet Potatoes
A rich, flavorful chicken dish made all in one pan for easy cleanup!
Servings: 6 people
Calories: 163.67kcal
Ingredients
- 1 whole chicken, cut into 8 pieces by your butcher
- 1/4 cup olive oil plus more for coating sweet potatoes
- 1/4 cup butter, melted half of a stick of butter
- 1 tsp garlic powder
- 1 tsp kosher salt
- 2 tsp paprika
- 1 tsp curry powder, mild
- 1 tsp cumin
- 4-6 whole sweet potatoes, washed, peeled and cut into cubes
- 1 small red onion, thinly sliced into strips
- 3 cloves garlic, minced
- 3 tsp fresh thyme
- 2 tbsp fresh parsley for garnishing
Instructions
- Preheat oven to 450 degrees.
- Add diced sweet potatoes, sliced onions, garlic, and thyme to a lightly oiled baking sheet. Drizzle with just enough olive oil to coat all of the potatoes, tossing with your hands to combine. Spread the potato mixture evenly on the pan, making sure that it is in a single layer for even baking.
- Lay each piece of chicken directly on top of the sweet potato mixture.
- In a small bowl, combine 1/4 cup olive oil, melted butter, garlic powder, salt, paprika, curry powder and cumin. Whisk until uniform. Brush the sauce liberally onto the chicken pieces. It will run down into the potatoes. No worries - this is a good thing!
- Move the pan into the preheated oven. Bake for about 30-35 minutes or until the thermometer reads 165 degrees at the thickest part of the meat.
- Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley and serve.
Nutrition
Calories: 163.67kcal | Carbohydrates: 3.46g | Protein: 0.71g | Fat: 16.9g | Saturated Fat: 6.14g | Cholesterol: 20.46mg | Sodium: 458.17mg | Potassium: 66mg | Fiber: 0.73g | Sugar: 0.91g | Vitamin A: 706.81IU | Vitamin C: 3.43mg | Calcium: 16.36mg | Iron: 0.63mg