Turmeric Roasted Chicken and Sweet Potatoes
Golden sweet potatoes and tender shallots create a delightful base for succulent roasted chicken thighs and legs in this wholesome one-pot chicken dinner. Enjoy the harmonious blend of flavors in this easy and nutritious meal.
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Ingredients
- 2 large shallots
- 2 sweet potatoes or yams
- 1 teaspoon ground ginger
- 2 teaspoons kosher salt
- 2 tbsp olive oil
- 4 skinless chicken drumsticks
- 4 skinless chicken thighs
- juice of 1 lemon juice
- 1/2 teaspoon Herbs De Provence or poultry seasoning
- 1/3 cup white wine
- 2 garlic cloves
- 2 teaspoons ground turmeric
- 1 teaspoon garlic powder
Instructions
- 1
Begin by setting your oven temperature to 425°F (220°C) to preheat.
- 2
In a sizable mixing bowl, combine the shallots and yams with the garlic, 1 teaspoon of turmeric, garlic powder, ginger, 1 teaspoon of salt, and olive oil. Mix well until everything is evenly coated.
- 3
Transfer this mixture into a 9 x 13-inch baking dish or a suitable casserole pan, spreading it out into a uniform layer.
- 4
Incorporate the chicken into the mixing bowl, then season with lemon juice, the remaining 1 teaspoon of salt, 1 teaspoon of turmeric, and Herbs de Provence. Toss everything together until the chicken is well-coated with the seasoning.
- 5
Place the chicken legs on top of the vegetable layer in the baking dish.
- 6
Drizzle any leftover marinade over the chicken, and pour the wine around the edges of the dish.
- 7
Cover the dish with aluminum foil and roast for 45 minutes. After this time, turn the chicken and sweet potatoes, then continue roasting uncovered until the chicken is tender and easily pulled apart with a fork, and the sweet potatoes are soft, which should take about 15 additional minutes. Spoon the sauce over the chicken before serving.