Sheet pan chicken and seasoned sweet potatoes
A weeknight roast that takes one pan and thirty minutes. The sweet potatoes are already seasoned and halved; chicken thighs caramelize alongside them. Use any parts of the bird you have on hand.
About 670 calories a serving, 65 g protein, 13 g carbohydrate, 38 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 pound bone-in, skin-on chicken thighs
From your shelf
- 1 package seasoned brown sugar sweet potatoes
Staples
- 2 tablespoons oil
- to taste salt
- to taste pepper
- Heat the oven to 425°F [220°C]. Pat dry 1 pound of chicken thighs and season all over with salt and pepper. Drizzle 2 tablespoons of oil onto a sheet pan and arrange the chicken skin-side up with 2 cups of the packaged sweet potatoes around it. Roast for 25 to 30 minutes until the chicken skin is deep golden and the internal temperature reaches 165°F [74°C] at the thickest part of the thigh.
- Let the chicken rest for 3 minutes while you scrape up any browned bits from the pan. Pour the pan juices over the sweet potatoes and chicken, and serve from the pan.
Note Swap chicken thighs for drumsticks or a split breast if that is what you have. Leftovers keep, covered, for three days; shred the chicken and toss with the potatoes for a next-day bowl. Serve with a green salad or steamed greens.
On the label
SWEET POTATOES, SEASONING (BROWN SUGAR, SUGAR, SALT, MOLASSES SOLIDS, SPICES, DEHYDRATED BUTTER [CREAM, SALT], NONFAT MILK, NATURAL FLAVORS), SOYBEAN OIL.
Birds Eye, frozen vegetables, serving 255 GRM, package 9 oz/255 g. Ingredients as printed on the label.
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Cooks as sweet potatoes, potatoes, sugar. Half of it left? Use up the sweet potatoes.