Description
This Roast Chicken with Sweet Potato recipe is a soul-satisfying, comforting meal that brings back cherished memories. It’s designed for practicality, offering a complete and nutritious dinner in a single baking dish. Featuring succulent chicken and naturally sweet, caramelized sweet potatoes, this dish is incredibly flavorful, easy to prepare, and appeals to both adults and children, making it a perfect choice for any occasion.
Ingredients
8 units Chicken thighs and drumsticks, with skin and bone
2 large Sweet potatoes, cut into thick slices or cubes
1/4 cup Extra virgin olive oil
4 cloves Garlic, minced
2 large sprigs Fresh rosemary
2 large sprigs Fresh thyme
1 teaspoon Sweet paprika
To taste Salt
To taste Freshly ground black pepper
1 unit Lemon juice
Instructions
- Preheat the oven to 200°C (390°F)
- In a large bowl, mix the olive oil, minced garlic, chopped rosemary, chopped thyme, paprika, salt, black pepper, and lemon juice
- Add the chicken thighs and drumsticks to this mixture, ensuring all pieces are well coated with the seasonings. Let marinate for at least 15 minutes, or longer in the refrigerator for a more intense flavor
- In the same bowl, add the sweet potato slices or cubes and mix well so they are also seasoned
- Arrange the chicken and sweet potato in a single layer in a large baking dish. Make sure not to overcrowd the baking dish so that everything bakes evenly and gets nicely browned
- Bake in the preheated oven for approximately 40-50 minutes, or until the chicken is fully cooked (reaching an internal temperature of 74°C / 165°F) and the sweet potato is tender and lightly caramelized. Flip the sweet potato halfway through cooking to brown on all sides
- If necessary, during the last 10 minutes, increase the oven temperature to 220°C (425°F) to crisp the chicken skin well
- Remove from the oven and let rest for 5 minutes before serving. This ensures that the chicken juices redistribute, making it more succulent. Your Roast Chicken with Sweet Potato is ready to be enjoyed!
Notes
To ensure crispy skin, pat the chicken dry with paper towels before seasoning.
Use fresh herbs whenever possible for enhanced aroma and flavor.
Do not overcrowd the baking dish; allow space for hot air to circulate for even cooking and browning.
Baste the chicken with the pan juices during cooking for added flavor and moisture.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
To reheat, preheat the oven to 180°C (350°F). Place the chicken and sweet potato in a baking dish, add a splash of water or chicken broth, and cover with aluminum foil to prevent drying out. Heat for 15-20 minutes, or until thoroughly warmed.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baking
- Cuisine: Comfort Food