Tuesday, September 12, 2017

Roast Chicken with Paprika Sweet Potatoes

I hate summer.

There, I said it.

I hate the heat, and the humidity, and the idea that I'm supposed to love going to the beach and being outside and getting sun and sand in places I don't want sun and sand.

I just don't like it.

Give me cold, dreary weather, a cozy blanket pile, and a giant mug of tea any day.

But I have to live through summer, so at least I can try to will fall to get here with food. And luckily, roast chicken with paprika sweet potatoes is an easy, one pan meal that doesn't require any time over the stove, just 45 minutes in the oven. 45 minutes to plan all those cozy outfits and fun fall activities and forget that it's a million degrees outside.

This is also a great time to invest in a sheet pan. I like this one from Amazon, but you can get them at almost any kitchen supply or even grocery store. 

Mine is well loved and stained, but no matter how many times I scorch it, it still is the best pan.

Roast Chicken with Paprika Sweet Potatoes
*serves 4

4 chicken thighs, skin-on and bone-in
2 sweet potatoes, diced and pre-cooked or two packages frozen, roasted sweet potatoes*
1/2 red onion, diced
5-6 slices bacon, cut into small pieces
2-3 cloves garlic, chopped large
3-4 handfuls of fresh baby spinach
Olive oil
Crushed red pepper
Smoked (not sweet) paprika

1. Preheat oven to 425F. Line a sheet pan with foil and drizzle a small amount of olive oil over the pan.

2. Place sweet potatoes on pan, along with onion. Spread bacon and garlic out across pan, and season with salt, pepper, crushed red pepper, and about 1 teaspoon of paprika, then toss to make sure everything is coated well.

3. Make 4 small hollows in the sweet potatoes, and place chicken thighs in them. Season just like you did the potatoes.

4. Roast for 30-45 minutes, stirring the potatoes around twice.

5. Remove pan from the oven, put the rack in the topmost position, and turn the broiler on high. Put the pan back in and broil for 1-2 minutes, keeping an eye on the chicken thighs. You want them to get dark, but not burned.

6. Remove, toss potatoes with spinach until wilted, and serve!

*I hate cutting sweet potatoes, and have found that frozen sweet potatoes work better in this recipe. Just pour them onto the pan frozen, no need to defrost! I use the ones in the frozen section at Target.

Serves 4, but can be increased to serve a crowd or make leftovers. Just don't crowd the pan - use a second if you need it!

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