TURMERIC ROASTED CHICKEN AND SWEET POTATOES
Caramelized sweet potatoes and shallots are the bed for roasted chicken thighs and legs that come together in this one-pot healthy chicken dinner.
Provided by Gina
Categories Dinner
Time 1h15m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425F.
- In a large mixing bowl, toss the shallots, yams, together with the garlic, 1 teaspoon of turmeric, garlic powder, ginger, 1 teaspoon salt, and olive oil until thoroughly combined.
- Spoon the mixture into a 9 x 13-inch baking dish or casserole pan and arrange in an even layer.
- Add the chicken to the mixing bowl and season with lemon juice, remaining 1 teaspoon salt, 1 teaspoon turmeric, and Herbs de Provence, toss to coat well.
- Transfer the chicken legs to the baking dish over the vegetables.
- Drizzle any of the remaining marinade over the top of the chicken and pour the wine around the sides of the dish.
- Cover with foil and roast 45 minutes, turn chicken and sweet potatoes and finish, uncovered, until the chicken is fork-tender and the sweet potatoes are soft, about 15 minutes. Spoon the sauce over the chicken and serve.
Nutrition Facts : ServingSize 2 pieces chicken , 1/2 sweet potato, Calories 516 kcal, Carbohydrate 28 g, Protein 55.5 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 249 mg, Sodium 857 mg, Fiber 3.5 g, Sugar 5.5 g
SKILLET CHICKEN AND SWEET POTATOES
This easy chicken and sweet potatoes skillet can be made quickly on the stovetop and then baked in the oven. Plus it includes a delicious honey butter & chipotle pan sauce everyone will love!
Provided by Robyn Downs
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350F.
- Sprinkle the chicken on both sides with ½ teaspoon salt.
- Heat 1 tablespoon of avocado oil in a large, 12-inch skillet over medium-high heat.
- Add the chicken and allow it to brown 3-4 minutes one one side. Flip and cook for an additional 3-4 minutes, or until browned. Remove to a plate and set aside.
- Turn the heat down to medium, add the remaining 1 tablespoon avocado oil along with the sweet potatoes. Sprinkle with ½ teaspoon salt, and cook for 5 minutes, stirring frequently.
- Meanwhile, melt the butter, honey, chipotle, and garlic together, either in the microwave or on the stovetop.
- When the potatoes are slightly browned, add back the chicken along with any accumulated juices. Pour over the honey and butter mixture, stirring to combine.
- Place in the oven and bake for 10-15 minutes, or until the chicken is cooked through and no longer pink in the middle.
Nutrition Facts : Calories 544 kcal, Carbohydrate 44 g, Protein 21 g, Fat 32 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 126 mg, Sodium 765 mg, Fiber 5 g, Sugar 16 g, UnsaturatedFat 19 g, ServingSize 1 serving
CHICKEN SWEET POTATO SKILLET
One of the first things my husband made for me was a variation of this chicken sweet potato skillet. Over the years, it has become a family favorite. Top with cheese, sour cream, avocado, lettuce or anything else your family likes. -MacKenzie Wright, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium-high heat. Add sweet potatoes and onion; cook and stir until lightly browned, 5-8 minutes. Add garlic; cook 1 minute longer. Stir in chicken, black beans, zucchini, broth, salsa, red pepper and seasonings., Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, 10-12 minutes. If desired, serve with sour cream and cilantro.
Nutrition Facts : Calories 392 calories, Fat 9g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 826mg sodium, Carbohydrate 47g carbohydrate (15g sugars, Fiber 9g fiber), Protein 29g protein.
RISHIA ZIMMERN'S CHICKEN WITH SHALLOTS
Here is a simple, excellent one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to waste. It came to The Times in 2014 via the Twitter account of Andrew Zimmern, the chef and globe-trotting television personality who thrills to home cooking when he's not at work, which is not often. His then wife, Rishia Zimmern, adapted it from Martha Stewart, and he put it on the social network: "Brown 8 thighs, 3 C shallots. Add wine, tarragon, Dijon, sim 30 min covered. Remove lid, reduce. Add 2C cut cherry toms." We've been messing around with that ever since, and thrill to its flavor. Lay in bread to accompany it, and sop up the sauce.
Provided by Sam Sifton
Categories dinner
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Pat the chicken thighs very dry with paper towels. Sprinkle the flour, salt and pepper over the chicken.
- Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
- Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, about 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
- Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
- Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.
Nutrition Facts : @context http, Calories 658, UnsaturatedFat 22 grams, Carbohydrate 30 grams, Fat 37 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 12 grams, Sodium 1115 milligrams, Sugar 13 grams, TransFat 0 grams
CHICKEN AND SWEET POTATOES
This recipe comes from a Williams Sonoma cookbook. We make it quite often. Everyone seems to like it and it's nice to have sweet potatoes in a savory way.
Provided by Jencathen
Categories Whole Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in the middle of oven and preheat to 375 degrees F.
- Butter a large baking dish or pan that will hold the chicken and potatoes in a single layer.
- Rinse and pat dry chicken.
- In a sauté pan over medium-high heal, melt 2 tbsp of butter with the oil. When foaming, add half of the chicken and quickly sear until golden, 4-5 mintues on each side. Transfer to the prepared dish. Repeat with the remaining chicken. Arrange the potato slices among the meat.
- Reduce the heat to medium-low and add the shallots. Sauté until translucent, 2-3 minutes. Add half each of the apple juice and stock and stir, scraping up any browned bits. Bring to a boil and pour over the chicken and potatoes. Tuck the sage leaves around the chicken. Sprinkle with salt and pepper.
- Bake until the potatoes and chicken are tender, 45-50 minutes. The meat should be opaque througout. Using a slotted sppon, transfer the chicken and potatoes to a serving dish and cover to keep warm. Using a large spoon, skim off the fat form the juice and pour the juices into a pitcher.
- In a small saucepan over medium-low heat, melt the remaining 1 tbsp of butter. Add flour and cook, stirring, until bubbly, 1-2 minutes. Raise the heat to medium. Stirring constantly, gradually add the remaining 1/4 cup apple juice and stock and pan juices. Stir until the mixture thickens and comes to a boil, 3-4 minutes. Add the cream and cook for a few seconds. Thin, if desired, with apple juice or stock. Adjust seasonings to taste. Pour the sauce over the chicken and potatoes and serve.
Nutrition Facts : Calories 532.6, Fat 37.4, SaturatedFat 13.2, Cholesterol 144.4, Sodium 168.4, Carbohydrate 17.5, Fiber 1.4, Sugar 4.1, Protein 30.8
ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY
Here's what you need: small sweet potato, lemon, green beans, olive oil, fresh rosemary, fresh thyme, garlic, salt, ground black pepper, boneless, skinless chicken breast, paprika
Provided by Mercedes Sandoval
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C).
- Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
- Season the chicken breast with salt, pepper, and paprika.
- Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
- Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
- Enjoy!
Nutrition Facts : Calories 692 calories, Carbohydrate 79 grams, Fat 20 grams, Fiber 16 grams, Protein 55 grams, Sugar 26 grams
HONEY-GLAZED CHICKEN AND SHALLOTS
The combination of a sweet glaze, tangy shallots and pan-roasted chicken makes this a quick but decadent one-pan meal. Caramelizing shallots first, then tossing them with sherry vinegar gives them a pickled but syrupy bite. A little heat from a spicy chile and some freshness from parsley leaves balance this flavorful dish. Serve right off the stove, over cooked grains or alongside a crisp salad.
Provided by Yewande Komolafe
Categories dinner, quick, weeknight, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pat the chicken dry and season all over with salt. Heat 1 tablespoon oil in a large skillet over medium. Add the shallots and cook, turning frequently, until lightly caramelized on all sides, about 5 minutes. Transfer the shallots to a medium bowl and set aside.
- Add the remaining 1 tablespoon oil to the skillet, and raise the heat to medium-high. Place the chicken skin side down and sear without moving until the skin is golden brown, about 10 minutes. Turn and cook the other side until lightly browned, about 5 minutes.
- Reduce heat to medium-low, and add 1/4 cup water to the skillet. Use a spatula or tongs to loosen any stuck bits. Stir the honey, lime juice, garlic and chile into the liquid around the chicken pieces. Cover with a lid or foil, and cook until the meat is cooked through, about 8 minutes. Uncover, raise the heat to high and cook until the sauce is thickened, about 2 minutes more.
- Toss the shallots with the sherry vinegar and parsley, and season with salt. Serve the chicken with the dressed shallots and spoon the pan sauce over everything.
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- Sauté the chicken for about 7-10 minutes or until it is cooked through. Don’t forget to stir well. Set the chicken mixture aside.
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