Baked Chicken and Sweet Potatoes
Baked chicken and sweet potatoes: bone-in, skin-on split chicken breasts roasted on large-cubed sweet potatoes, red onion and whole garlic with olive oil and a cup of dry white wine at 375°F for about 1 hour, to 165°F. Serves 4.
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Ingredients
- 4 chicken breasts bone-in, split, skin-on
- 4 cups sweet potatoes peeled, cut in large cubes
- 1 red onion cut in large cubes
- 6 cloves garlic whole, peeled
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
- 1 cup dry white wine such as Sauvignon Blanc
Instructions
- Heat the oven to 375°F.
- Scatter the sweet potatoes, garlic and red onion in the bottom of a large baking dish.
- Drizzle with the olive oil, season with salt and pepper and toss well.
- Place the chicken breasts on top of the vegetables and season them liberally with salt and pepper on both sides.
- Pour the white wine into the pan.
- Roast for about 1 hour, until the chicken is cooked through and the juices come out clear. A food thermometer should read 165°F in the chicken.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 684kcalCarbohydrates: 32.4gProtein: 60.1gFat: 28.9gSodium: 251mgFiber: 4.6gSugar: 7.3g
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