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Roast Chicken and Sweet Potatoes
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- #46684
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
1 pound sweet potatoes, peeled and thinly sliced
4 bone-in chicken breast halves
1 can whole berry or jellied cranberry sauce
1/4 cup olive and vegetable oil
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper
directions
Preheat oven to 375 degrees F.
Rinse potatoes, pat dry. Place potatoes evenly in a 13x9 inch baking pan. Place chicken on top.
Whisk remaining ingredients together in a medium mixing bowl. Pour mixture over chicken and potatoes.
Bake, uncovered, 50 minutes or until chicken is cooked throughout and potatoes are tender.
added by
allyson36
nutrition data
441 calories, 15 grams fat, 47 grams carbohydrates, 29 grams protein per serving.
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Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
March 9, 2011
This was really good. I used skinless/boneless breasts and decreased cooking time by 5min - that worked great. The 'AND' between olive oil and vegatable oil should be an "OR" - the potatoes, as written, had to be placed on paper towels to drain the excess oil. Tried mixing 1/3 Idaho potatoes with 2/3 sweet potatoes with good results. I also put a light sprinkling of salt, pepper and garlic powder over everything PRIOR to putting on cranberry mixture
April 17, 2010
This dish was as delicious as it was easy to prepare! The chicken and the potatoes were both savory, moist and tender. This recipe will become a staple in our meal repertoire!
February 20, 2010
Easy and delicious. Perfect way to enjoy sweet potatoes and cranberry sauce without it feeling like a Thanksgiving type meal. Will definitely make again and again. Thanks for the great recipe!