Spiced Chicken With Sweet Potatoes
Published March 5, 2024
- Total Time
- 1¼ hours
- Prep Time
- 15 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1¼ to 1½pounds sweet potatoes (2 small/medium), unpeeled and cut into 1- to 2-inch chunks
- 1small red onion, halved then cut into ½-inch wedges
- 4 to 6garlic cloves, smashed
- 2tablespoons olive oil, plus more for drizzling
- Salt
- ½cup low-sodium chicken broth or water
- 2teaspoons Dijon mustard
- 2½ to 3 pounds bone-in, skin-on chicken thighs
- 1tablespoon dried oregano
- 1teaspoon smoked paprika
- 1lime, halved
- ¼cup cilantro or parsley leaves and tender stems, gently torn or chopped
Nutritional analysis per serving (4 servings)
911 calories; 59 grams fat; 15 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 12 grams polyunsaturated fat; 38 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 55 grams protein; 1273 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. On a sheet pan, toss the sweet potatoes, onion and garlic with the olive oil and season lightly with salt.
- Step 2
In a measuring cup, whisk the broth and mustard together until mostly smooth. Add to the pan, mixing everything together so nothing looks dry.
- Step 3
Pat the chicken really, really dry, especially the skin. Nestle the chicken skin-side up between the vegetables so it has contact with the pan. (It’s OK if it’s crowded.) Season the skin with the oregano, paprika and some salt, patting them to adhere to the skin. Drizzle the chicken with olive oil.
- Step 4
Cook until the chicken skin is very crispy and the vegetables fork-tender, 50 minutes to 1 hour, depending on the size of the thighs. Rotate the pan halfway if some parts of the pan look dry.
- Step 5
Squeeze half a lime over everything, and cut the remaining lime half into wedges for serving. Garnish with the cilantro and serve, stirring and scraping up anything on the bottom of the pan to spoon over the chicken and vegetables.
Private Notes
Comments
This was beyond easy and a good option for sweet potato lovers. I followed pretty closely —just added a bit more of everything for the big eaters I have…and didn’t do cilantro/lime only fresh parsley. The chicken was perfectly cooked and moist and the skin was delicious. I will add more onion and dial up the Dijon even more next time — my Dijon got lost and without the bright herb/lime, I needed it. Still yummers tho.
This was great. I took some advice from the comments - more onions, Dijon and cooked at 400. A keeper!
Easy and very tasty. I used yellow onion since I didn’t have red. Was out of Dijon but I had some Boars Head dijonaise and it tasted great. My paprika was the Hungarian hot paprika so there was a little kick to it. Served with an arugula salad and crusty bread. Nice change of tastes and so nice to only have one pan to wash. The potato and onions were starting to burn so I lowered the temperature for the last 15 minutes. But the little bit of burn gave a nice caramelized taste.
I actually had all the ingredients in the house. Very simple recipe but delicious! Next time I'll add more spices. I used 1 Tbsp of dijon.
Used the spice/sauce combinations along with 1 1/2 lb chicken thighs, to use up vegetables on hand. I cut two small delicata squash into 1/3 in slices, one large parsnip into 1/2 inch pieces and cut up a half Russet potato. Otherwise followed the recipe. The crisp chicken skin was a pleasant surprise. Delicious results, served with broccolini cut up and sautéed with garlic and onion. Like the idea in the comments of boosting the Dijon next time, but good, flexible basics here.
This was delicious! I mostly made as directed but followed others suggestions and used 2 T of mustard instead and chicken broth. I cooked this at 400 for 60 minutes. Great recipe, thanks!