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Rosemary Chicken and Sweet Potato Bake
Rachel Kim

Rosemary Chicken and Sweet Potato Bake

Sweet potatoes can carry a casserole without cheese or cream. Rosemary and garlic bring out their savory side. A little maple rounds the edges. Cut the potatoes evenly because big chunks lag behind the chicken.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs sweet potatoes peeled and cut into 1/2-inch cubes
  • 1 medium red onion cut into 1-inch pieces
  • 2 tbsp olive oil divided
  • 1 tbsp pure maple syrup
  • 2 tsp chopped fresh rosemary
  • 1 tsp garlic powder
  • 1 1/2 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 2 lbs boneless skinless chicken thighs
  • 1 tbsp apple cider vinegar

Method
 

  1. Heat the oven to 425°F and toss the sweet potatoes and red onion with 1 tablespoon olive oil, maple syrup, rosemary, garlic powder and 1 teaspoon salt.
  2. Spread the vegetables in a 9-by-13-inch baking dish and roast for 15 minutes.
  3. Season the chicken thighs with the remaining salt and black pepper and rub them with the remaining oil.
  4. Stir the vegetables, arrange the chicken over them and roast until the thighs reach at least 165°F and the potatoes are tender, 25 to 30 minutes.
  5. Drizzle the cider vinegar over the hot vegetables and scrape up the browned juices.
  6. Rest the chicken for 5 minutes before serving it over the sweet potatoes.