Roast Chicken Thighs with Sweet Potatoes and Olives
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 boneless skinless chicken thighs (1 1/2 to 1 3/4 pounds)2 1/2 teaspoons extra-virgin olive oil, divided1 teaspoon paprika (preferably smoked paprika)1 teaspoon dried thyme leaves1/2 teaspoon garlic powder1/8 teaspoon cayenne pepper (optional)2 large or 3 medium sweet potatoes (1 1/2 pounds)2 Yellow Onions, chopped 1 cup Ripe Pitted Olives
I adopted this recipe from Favediets.com I replaced the chicken thighs with the boneless variety, ommited the Garlic salt and replaced with Garlic powder instead, and instead of shallots used yellow onions.
1. Heat oven to 375 degrees F.
2. Place chicken thighs in 13 x 9-inch glass baking dish. Spread 1/4 teaspoon of the oil over each chicken thigh. Combine paprika, thyme, garlic powder and, if desired, cayenne pepper; sprinkle evenly over chicken.
3. Scrub potatoes; cut into 1-inch chunks. Toss potatoes and onions with remaining 2 teaspoons oil to coat lightly. Add olives; toss again.
4. Spread into an even layer on a 15 x 10-inch jelly roll pan. Bake chicken and sweet potato mixture 35 minutes or until chicken is cooked through (160 degree F internal temperature) and vegetables are tender, stirring vegetables once.
5. Arrange chicken and vegetables on serving plates; drizzle chicken juices from dish over all. Serve with cranberry chutney if desired.
Serving Size: makes 8 equal servings
Number of Servings: 8
Recipe submitted by SparkPeople user HAZARDOUSSMOKER.
1. Heat oven to 375 degrees F.
2. Place chicken thighs in 13 x 9-inch glass baking dish. Spread 1/4 teaspoon of the oil over each chicken thigh. Combine paprika, thyme, garlic powder and, if desired, cayenne pepper; sprinkle evenly over chicken.
3. Scrub potatoes; cut into 1-inch chunks. Toss potatoes and onions with remaining 2 teaspoons oil to coat lightly. Add olives; toss again.
4. Spread into an even layer on a 15 x 10-inch jelly roll pan. Bake chicken and sweet potato mixture 35 minutes or until chicken is cooked through (160 degree F internal temperature) and vegetables are tender, stirring vegetables once.
5. Arrange chicken and vegetables on serving plates; drizzle chicken juices from dish over all. Serve with cranberry chutney if desired.
Serving Size: makes 8 equal servings
Number of Servings: 8
Recipe submitted by SparkPeople user HAZARDOUSSMOKER.
Nutritional Info Amount Per Serving
- Calories: 242.4
- Total Fat: 16.8 g
- Cholesterol: 71.8 mg
- Sodium: 59.8 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 2.4 g
- Protein: 16.4 g
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