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Chicken and Sweet Potato Bake
Roasted chicken thighs over sweet potato with rosemary and garlic — a complete one-pan paleo dinner.
Total time
60 min
Prep
15 min
Cook
45 min
Difficulty
easy
Cuisine
Paleo
gluten-freepaleo
Ingredients
8chicken thighs, bone in
600gsweet potato, cut in wedges
1red onion, cut in wedges
6 clovesgarlic, unpeeled
3 sprigsfresh rosemary
4 tbspolive oil
1 tspsmoked paprika
1 tspdried oregano
1 tspsalt and black pepper
Instructions
1
Preheat oven to 200C.
2
Toss sweet potato, onion and garlic with half the olive oil and seasoning.
3
Spread in a large roasting tray.
4
Rub chicken thighs with remaining oil, paprika, oregano, salt and pepper.
5
Place chicken on top of vegetables.
6
Tuck rosemary sprigs around.
7
Roast 45 minutes until chicken is golden and cooked through.
8
Rest 5 minutes and serve directly from the tray.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
356
Protein
16g
Fat
16.2g
Carbs
37.8g
Fiber
7.7g
Sodium
365mg
Reviews
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