8 chicken thighs (with skin and bone)
1-2 sweet potatoes (the light skinned variety), peeled, sliced and halved
1/2 C extra virgin olive oil
2 T fresh rosemary, finely chopped
1 T dried oregano
2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. freshly ground black pepper
pinch sea salt (optional)
Preheat oven to 375 degrees. Put chicken and potatoes in a large bowl. Add olive oil to bowl and stir to coat all pieces of chicken and potatoes thoroughly. Empty bowl of chicken & potato pieces onto a large baking dish. Sprinkle with fresh rosemary and other herbs and spices. Bake for 1 hour, uncovered. To ensure extra flavor and crispiness, baste chicken and potatoes every 15 minutes!!!
Kelly, we made this the other night and LOVED it. In fact, we loved it again last night as leftovers. So easy to make. Not that much work. And time to get in a shower and red up while the whole thing is baking. This recipe will be on the regular rotation now.
i made this for dinner tonight. delicious!
This was soooo good. I added onion and used fresh garlic instead of powdered.
I made this last night and it was delicious! I added onions and halved brussel sprouts to the bottom of the pan. All of the chickeny goodness flavored the veggies. The chicken skin was crisp and flavorful! Didn't have fresh rosemary so I used some herbes de provence. Thanks for the wonderful recipe! I will definitely make it again soon!
This was fantastic - I have made it twice already! The first time we didn't have fresh rosemary (only dried), and we had boneless skinless thighs, and it was still fantastic. Second time we added brussel sprouts - delicious!
Can you make this with boneless, skinless chicken thighs?
Sounds delicious! Can't wait to make this tonight!
Post a Comment