Best 20 Chicken And Sweet Potatoes Recipes

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Indulge in a culinary journey with our delectable Chicken and Sweet Potato recipes, a harmonious blend of savory and sweet flavors. This versatile dish offers a symphony of textures, from tender chicken to caramelized sweet potatoes, all nestled in a rich and flavorful sauce. Whether you prefer a classic one-pot dish, a flavorful sheet pan meal, or a creamy casserole, our collection has something to tantalize every palate. Get ready to embark on a flavor-packed adventure with our curated selection of Chicken and Sweet Potato recipes.

Here are our top 20 tried and tested recipes!

CURRIED CHICKEN AND SWEET POTATOES



Curried Chicken and Sweet Potatoes image

This chicken and sweet potato dish is a delicious combination of sweet and savory flavors. I like to add a bit more spice. Make sure to keep the sweet potato chunks large so they keep their integrity over the long cooking time. —Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 5h45m

Yield 8 servings.

Number Of Ingredients 12

8 boneless skinless chicken thighs (about 2 pounds)
2 to 3 teaspoons curry powder
1 teaspoon granulated garlic
1/2 teaspoon salt
2 tablespoons canola oil
2 large sweet potatoes, peeled and cut into 1-inch pieces
1 medium onion, chopped
1 can (8 ounces) unsweetened crushed pineapple
1 cup apricot-pineapple preserves or 1/2 cup each apricot and pineapple preserves
1 tablespoon soy sauce
2 tablespoons cornstarch
Minced fresh parsley, optional

Steps:

  • Sprinkle chicken with curry powder, garlic and salt. In a large nonstick skillet, heat oil over medium heat. Add chicken and cook until golden brown, 3-4 minutes on each side. Place sweet potatoes and onion in a 5- or 6-qt. slow cooker; top with chicken. Drain pineapple, reserving juice. Add drained pineapple, preserves and soy sauce to slow cooker. Cook, covered, on low 5-6 hours, until chicken and potatoes are tender., In a small bowl, mix cornstarch and reserved pineapple juice until smooth; gradually stir into slow cooker. Cook, covered, on high , 20-25 minutes, until sauce is thickened. If desired, sprinkle with parsley.

Nutrition Facts : Calories 383 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 352mg sodium, Carbohydrate 55g carbohydrate (31g sugars, Fiber 3g fiber), Protein 23g protein.

SHEET-PAN CHICKEN WITH SWEET POTATOES AND FENNEL



Sheet-Pan Chicken With Sweet Potatoes and Fennel image

This easy, sheet-pan dinner sings thanks to its zingy vinaigrette of sharp pecorino, warming cracked pepper and bright lemon - which you'll want to slather on everything. These flavors really get a chance to shine drizzled on top of roast chicken and seasonal vegetables. Don't be afraid to substitute the sweet potatoes and fennel with whatever vegetables you have on hand. Serve the dish with a handful of leafy greens and a generous amount of the vinaigrette.

Provided by Yewande Komolafe

Categories     dinner, weekday, weeknight, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 1/2 to 3 pounds bone-in, skin-on chicken breasts (about 10 to 12 ounces each)
1/2 cup olive oil
Kosher salt
2 medium sweet potatoes, cut into 1-inch pieces (about 1 1/4 pounds)
1 small fennel bulb, cut into 1-inch wedges, fronds chopped and reserved
1/4 cup white wine vinegar
1 lemon, zested, plus 2 tablespoons juice
1 tablespoon Dijon mustard
1 garlic clove, grated
1 1/2 teaspoons black pepper, plus more to taste
1 cup crumbled or grated pecorino cheese
1/4 cup parsley, leaves and tender stems
4 cups leafy greens, such as baby spinach or torn kale (optional)

Steps:

  • Heat oven to 425 degrees. In a large bowl, toss chicken with 2 tablespoons oil. Season with salt and arrange on a large rimmed baking sheet, skin-side up.
  • In the same bowl, toss potatoes and fennel with 2 tablespoons oil. Season with salt and arrange in an even layer around the chicken.
  • Roast until chicken and potatoes are a deep golden brown and fennel is starting to caramelize at the edges, about 35 to 45 minutes.
  • As chicken cooks, combine vinegar, lemon zest and juice, mustard, garlic and 1 1/2 teaspoon pepper in a small bowl. Whisk in remaining 1/4 cup olive oil in a thin stream and stir in pecorino. Season with salt and pepper.
  • Transfer the chicken to a cutting board to rest. Toss the fennel fronds and parsley with the roasted vegetables.
  • To serve, cut the chicken off the bone and slice. Divide chicken and vegetables among plates. Serve with a handful of leafy greens if you like, and spoon the pecorino vinaigrette over everything.

Nutrition Facts : @context http, Calories 983, UnsaturatedFat 44 grams, Carbohydrate 19 grams, Fat 65 grams, Fiber 4 grams, Protein 78 grams, SaturatedFat 18 grams, Sodium 1179 milligrams, Sugar 5 grams, TransFat 0 grams

LENTIL AND CHICKEN SOUP WITH SWEET POTATOES AND ESCAROLE



Lentil and Chicken Soup with Sweet Potatoes and Escarole image

Turn a leftover roast chicken or store-bought rotisserie chicken into a hearty dinner soup in just about half an hour, then add a nice dose of brightness to it with lots of fresh dill and lemon juice.

Provided by Anna Stockwell

Categories     Soup/Stew     Chicken     Sweet Potato/Yam     Lentil     Celery     Garlic     Escarole     Dill     Lemon Juice     Wheat/Gluten-Free     Quick and Healthy     Healthy     Winter     Dinner

Yield 4-6 servings

Number Of Ingredients 11

1 cooked chicken carcass (from 1 store-bought rotisserie chicken or homemade roast chicken)
1 lb. sweet potatoes (about 2 medium), peeled, cut into 1" pieces
3/4 cup French lentils (about 5 oz.), rinsed
1 tsp. kosher salt, plus more
2 Tbsp. extra-virgin olive oil
10 celery stalks, sliced on the bias into 1/4" slices
6 garlic cloves, thinly sliced
1 1/2 cups shredded cooked chicken (from 1/2 of a store-bought rotisserie chicken or homemade roast chicken)
1/2 head escarole, cut into bite-size pieces
1/2 cup finely chopped dill
2 Tbsp. fresh lemon juice

Steps:

  • Place chicken carcass, potatoes, lentils, and 1 tsp. salt in a large pot. Cover with 8 cups water. Bring to a boil over high heat, skimming off any foam, then reduce heat to medium-low and simmer until potatoes are fork tender and lentils are cooked through, 10-12 minutes. Discard chicken carcass.
  • Meanwhile, heat oil in a large heavy skillet over medium-high. Add celery and garlic and cook, stirring often, until celery and garlic are lightly golden brown and tender, about 12 minutes.
  • Stir celery, garlic, shredded chicken, and escarole into soup and cook, stirring occasionally, until escarole is wilted, about 5 minutes. Remove from heat. Stir in dill and lemon juice; season soup with salt.

SPICY SHEET-PAN CHICKEN WITH SWEET POTATOES AND KALE



Spicy Sheet-Pan Chicken With Sweet Potatoes and Kale image

These sheet-pan chicken thighs gain gorgeous color from a harissa-yogurt marinade, which also keeps the meat juicy during the roasting process. The thighs only need 15 minutes in the marinade, but you can leave them for up to 24 hours in the fridge. For weeknights, heat the oven, place the chicken in the marinade, then wash and cut the sweet potato and kale, so the prep work is done and the oven hot by the time the chicken is done marinating. Make the herb oil while the chicken roasts so it has time to sit. While it's meant for the vegetables, it's also wonderful drizzled on top of the chicken.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, vegetables, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 12

1 tablespoon harissa
1/4 cup full-fat Greek or Skyr yogurt
4 bone-in, skin-on chicken thighs (about 1 1/2 to 2 pounds)
Kosher salt and black pepper
1 medium sweet potato, scrubbed and cut into 1/2-inch cubes (about 2 cups)
1 bunch lacinato or curly kale, stemmed and cut or torn into 1-inch ribbons
1 small red onion, peeled and cut into 1-inch wedges
3 tablespoons plus 1/4 cup olive oil
1 teaspoon ground cumin
1/2 cup flat-leaf parsley or cilantro leaves and tender stems, roughly chopped
1 lime, zested and juiced
1/2 teaspoon red-pepper flakes

Steps:

  • In a large shallow mixing bowl, combine the harissa and yogurt. Pat the chicken dry, then season all over with salt and pepper. Add the chicken to the yogurt mixture, gently rubbing until fully coated, and set aside for 15 minutes.
  • Heat the oven to 450 degrees and place a rack in the lower third and one 6 inches from the broiler. On a sheet pan, toss the sweet potato, kale and onion with 3 tablespoons oil. Season with cumin, salt and pepper, massaging the kale as you do so. Clear four spaces for the chicken pieces, then place them skin-side up on the pan. (It may look messy and crowded, but the kale will shrink down as it cooks.)
  • Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway and rotating the tray, until the chicken skin is crispy and the juices run clear, the squash is tender and the kale is crispy. If the vegetables are done, but the chicken skin is not as crispy as you'd like, remove the vegetables from the sheet pan and place just the chicken under the broiler for another 1 to 3 minutes.
  • Meanwhile, in a small serving bowl, combine the parsley, lime zest and half the lime juice with the remaining 1/4 cup oil and the red-pepper flakes. Season to taste with salt, pepper and additional lime juice. Serve the chicken and vegetables with the herb oil to drizzle over top.

MAHOGANY BROILED CHICKEN WITH SMOKY LIME SWEET POTATOES AND CILANTRO CHIMICHURRI



Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4

Number Of Ingredients 18

1 cup chopped cilantro leaves
6 tablespoons extra-virgin olive oil
3 large cloves garlic, minced
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
5 tablespoons dark brown sugar
3 tablespoons Dijon mustard
2 tablespoons bottled hoisin sauce
2 teaspoons balsamic vinegar
1/2 cup plus 1 1/2 teaspoons lime juice, divided
1 1/2 pounds boneless skinless chicken breast halves, cut in 1-inch cubes
2 large sweet potatoes, peeled and cut in 1/2-inch pieces
2 tablespoons unsalted butter
1 teaspoon chopped canned chipotle pepper
1 teaspoon adobo sauce (from canned chipotle)
3/4 teaspoon ground cumin
1/2 teaspoon lime zest
Cilantro sprigs, for garnish

Steps:

  • In a small bowl, mix together chopped cilantro, olive oil, minced garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; set aside.
  • In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve 2/3 of this mixture. To remainder, add 1/2 cup lime juice and stir in chicken; cover and refrigerate.
  • Place sweet potatoes in a heavy saucepan and cover with boiling water. Cook, covered, over medium-high heat until tender, about 15 minutes. Reserve 1/4 cup cooking liquid, then drain potatoes in colander. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Mash potatoes.
  • Preheat the broiler. Thread chicken on 8 bamboo skewers that have been soaked in water for 30 minutes. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes. To serve, divide potatoes among 4 plates; top each with 2 skewers of chicken and drizzle with cilantro chimichurri sauce. Garnish with cilantro sprigs.

OVEN FOIL-PACK HONEY DIJON CHICKEN AND SWEET POTATOES



Oven Foil-Pack Honey Dijon Chicken and Sweet Potatoes image

Whether you grill or bake, you'll be glad you decided to make these easy, tasty all-in-one foil packs!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 8

4 tablespoons butter, melted
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon Montreal chicken seasoning
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 large sweet potatoes (about 1 3/4 lb), peeled and cut into 3/4-inch pieces (4 cups)
1/2 large red bell pepper, cut into 1-inch pieces
2 green onions, thinly sliced

Steps:

  • Heat oven to 400°F or heat gas or charcoal grill for direct grilling. Cut 4 (18x12-inch) sheets of foil. In medium bowl, mix melted butter, honey, mustard and seasoning. Add chicken, and turn to coat; set aside.
  • In large microwavable bowl, microwave sweet potatoes uncovered on High 5 to 7 minutes or until fork tender. Carefully divide potatoes among the 4 pieces of foil. Top with bell pepper chunks. Top each with chicken breast and sauce.
  • For each packet, bring up 2 sides of foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • If baking, place packets on cookie sheet, and bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). If grilling, place packets on grill over medium heat. Cover grill; cook 18 to 20 minutes, rotating packets one-half turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Place packets on plates. Cut large X across top of each packet; carefully fold back foil. Top with green onions.

Nutrition Facts : Calories 420, Carbohydrate 27 g, Cholesterol 135 mg, Fat 3, Fiber 3 g, Protein 39 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 13 g, TransFat 1/2 g

CHICKEN AND CORN CHOWDER WITH SWEET POTATOES



Chicken and Corn Chowder With Sweet Potatoes image

This is a prize winning recipe in Cook's Country magazine (slightly modified). It is a delicious chowder with a twist...it has corn muffin mix as a thickening agent. The sweet potatoes also add something a little different from the usual chowder. An added bonus is that it goes together fairly quickly. This received rave reviews from my weekly soup night gang. Try this chowder--your tummy will thank you.

Provided by MamaJ

Categories     Chowders

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 15

3 cups whole milk
1 (7 1/2 ounce) box corn muffin mix
2 tablespoons butter
1 onion, diced
2 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon oregano
2 quarts chicken broth
1 1/2 lbs chicken breasts, cut in 1/2 inch pieces
2 medium sweet potatoes, cut in 1/2 inch pieces
1 cup shredded monterey jack cheese
3 cups frozen corn
1/4-1/2 cup fresh parsley, chopped
salt
pepper

Steps:

  • Combine milk and muffin mix in a bowl. Set aside.
  • Saute onion in butter until soft (about 8 min.).
  • Add garlic, cumin, and oregano.
  • Cook until fragrant.
  • Add broth, chicken and potatoes.
  • Bring to a boil.
  • Reduce heat and simmer until potatoes are tender.
  • Stir in reserved muffin mixture and simmer until soup thickens (about 10 minutes).
  • Add cheese and corn and cook until heated through.
  • Season to taste with salt and pepper.
  • Add parsley. Stir and serve.

CHILE JAM CHICKEN WITH CARAMELIZED SWEET POTATOES AND PEACHES



Chile Jam Chicken With Caramelized Sweet Potatoes and Peaches image

Add sweetness and spice to a simple chicken dinner with a few spoonfuls of chile jam.

Provided by Daphne Oz

Categories     HarperCollins     Dinner     Summer     Chicken     Peach     Sweet Potato/Yam     Chile Pepper     Onion

Yield Serves 2

Number Of Ingredients 14

For the Caramelized Sweet Potatoes and Peaches:
1 tablespoon organic coconut oil, melted
2 tablespoons pure maple syrup, room temperature (if it is cold, the coconut oil will solidify on contact)
1/2 teaspoon ground cinnamon
Iodized salt
1 medium sweet potato, scrubbed and cut into 1-inch chunks
2 medium peaches, pitted and sliced into 4 wedges each
1 medium sweet onion, peeled and quartered
For the chicken:
4 skinless, bone-in chicken thighs
Sea salt
Fresh-cracked black pepper
4 tablespoons chile jam (some of my favorites: Hell Fire Pepper Jelly from Jenkins Jellies or INNA Jam's Plenty Spicy Jalapeño for heat seekers)
Juice of 1/2 lemon

Steps:

  • To make the Caramelized Sweet Potatoes and Peaches:
  • Preheat the oven to 450°F.
  • In a small bowl, whisk the coconut oil, syrup, cinnamon, and salt. Put the potato and peaches in 2 separate bowls. Pour three quarters of the syrup mixture over the sweet potato and one-quarter over the peaches and toss. Spread the potato in an even layer in a large baking dish and roast for 10 minutes. Toss the potato and roast for 5 minutes more. Add the onion and roast for 15 minutes. Toss the potato and onion, add the peaches in an even layer, and roast 10 minutes, or until the potato and onion are fork tender and the peaches have caramelized.
  • To make the chicken:
  • Pat the chicken dry and season both sides liberally with salt and pepper. Heat the oil in a large skillet over medium-high heat and arrange the chicken thighs inside (cast iron works really well to get a nice crispy crust). Brown the chicken on one side, giving the chicken time to unstick itself from the pan surface and form a good, crispy coating, about 10 minutes (you can give it some help with your tongs or spatula if needed). Flip the chicken thighs and brown for 6 to 10 minutes, or until you can insert a knife to the bone and no red liquid emerges.
  • Lower heat to medium-low and spoon a quarter of the chile jam over each thigh. Melt the jam over the chicken and on all sides, using tongs to flip and swirl the thighs in the pan. Cook for 1 to 2 minutes to allow the jam to form a glaze. Remove the thighs to a serving plate and spoon the glaze on top. Scrape up any bits sticking to the bottom of the pan-these will be the crispiest and the first to go!
  • Just before serving, squeeze fresh lemon juice over the chicken to brighten its flavors and heighten the sweetness and spice. Serve with Caramelized Sweet Potatoes and Peaches.

MAPLE-ORANGE CHICKEN WITH ACORN SQUASH AND SWEET POTATOES



Maple-Orange Chicken with Acorn Squash and Sweet Potatoes image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 6h15m

Yield 4 servings (with 1 chicken breast left over for white pizza)

Number Of Ingredients 12

1 small to medium acorn squash, peeled, seeded, and cut into 2-inch pieces
2 sweet potatoes, peeled and cut into 2-inch pieces
2 leeks, rinsed and chopped
5 (5-ounce) skinless chicken breast halves (with or without bone)
Salt and ground black pepper
1 cup orange marmalade
1/2 cup reduced-sodium chicken broth
1/2 cup orange juice
1 tablespoon hoisin sauce
1 tablespoon maple syrup
1/4 cup chopped fresh parsley leaves
1 to 2 tablespoons finely chopped fresh rosemary leaves

Steps:

  • Place squash and sweet potatoes and leeks in the slow cooker. Season chicken all over with salt and black pepper and place on top of vegetables in slow cooker. In a medium bowl, combine orange marmalade and remaining ingredients. Pour mixture over chicken and vegetables. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  • Serve 4 of the chicken breast halves with squash and potatoes on the side and extra sauce spooned over top (reserve remaining chicken for pizza). Top with parsley and rosemary just before serving.

GRILLED CHICKEN AND SWEET POTATOES WITH STRAWBERRY SALSA



Grilled Chicken and Sweet Potatoes with Strawberry Salsa image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 small sweet potatoes
2 tablespoons extra-virgin olive oil, plus more for the grill
Kosher salt and freshly ground pepper
3 skinless, boneless chicken breasts (about 8 ounces each)
1 teaspoon ancho chile powder
1/2 teaspoon ground cumin
8 strawberries, finely chopped
1 yellow bell pepper, finely chopped
1 jalapeno pepper, finely chopped (leave in some seeds for heat)
2 scallions, chopped
1/2 cup chopped fresh cilantro
Juice of 1 lime, plus wedges for serving

Steps:

  • Preheat a grill to medium. Microwave the sweet potatoes until soft, 7 to 9 minutes. Let cool slightly, then brush with 1 teaspoon olive oil; season with salt and pepper. Meanwhile, toss the chicken with 1 tablespoon olive oil, the chile powder, cumin and a big pinch each of salt and pepper.
  • Make the salsa: Combine the strawberries, bell pepper, jalapeno and half each of the scallions and cilantro in a medium bowl. Add the lime juice and season with salt and pepper. Toss well and set aside until juicy.
  • Oil the grill grates and add the sweet potatoes and chicken. Grill, covered, turning, until the sweet potatoes are tender and charred and the chicken is cooked through, 15 minutes for the sweet potatoes and 16 to 20 minutes for the chicken.
  • Split open the sweet potatoes. Drizzle with the remaining 2 teaspoons olive oil, sprinkle with the remaining scallions and cilantro and season with salt and pepper; fluff with a fork. Serve the chicken with the sweet potatoes; top the chicken with the strawberry salsa and serve with lime wedges.

Nutrition Facts : Calories 370, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 316 milligrams, Carbohydrate 29 grams, Fiber 7 grams, Protein 37 grams, Sugar 9 grams

SLOW COOKER LATIN CHICKEN W/ SWEET POTATOES AND BLACK BEANS



Slow Cooker Latin Chicken W/ Sweet Potatoes and Black Beans image

From Good Housekeeping magazine. I am cooking it right now, so I haven't tried it, but it sounds so good! I substituted chicken breasts for the thighs and 1/2 tsp of chipotles in adobo for the paprika.

Provided by Chef Romie

Categories     One Dish Meal

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 14

3 lbs bone-in skinless chicken thighs
2 teaspoons ground cumin
salt
pepper
1 teaspoon smoked paprika
1/2 teaspoon ground allspice
1 cup chicken broth
1/2 cup salsa
3 large garlic cloves, pressed
2 (15 ounce) cans black beans, rinsed
2 lbs sweet potatoes, peeled and cut into bite-size chunks
1 (8 ounce) jar roasted red peppers, cut into strips
1/3 cup fresh cilantro leaves, chopped
lime wedge

Steps:

  • Sprinkle chicken thighs with 1/2 tsp cumin, 1/4 tsp salt, and 1/4 tsp pepper.
  • Heat 12-inch skillet over med-high heat until hot;add chicken and cook until browned on all sides.
  • While chicken is cooking put beans and sweet potatoes in slow-cooker.
  • Place chicken on bean mix in slow-cooker.
  • In skillet, mix paprika, allspice, broth, remaining cumin, salsa, and garlic.
  • Pour this over chicken in crock pot.
  • Cover with lid and cook on low 8 hrs or 4 hrs on high.
  • Remove chicken to platter. Gently stir red pepper into potato mixture.
  • Spoon over chicken. Sprinkle with cilantro and serve with lime wedges.

Nutrition Facts : Calories 561.3, Fat 10.1, SaturatedFat 2.5, Cholesterol 188.2, Sodium 1053, Carbohydrate 59, Fiber 14.6, Sugar 7.2, Protein 57.8

ROAST CHICKEN WITH CAULIFLOWER AND SWEET POTATOES



Roast Chicken with Cauliflower and Sweet Potatoes image

Make this Roast Chicken with Cauliflower and Sweet Potatoes for a nutritious one-pan weeknight meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Number Of Ingredients 8

1 whole chicken, about 4 pounds
3 tablespoons extra-virgin olive oil, plus more for rubbing
Coarse salt and freshly ground pepper
3 sweet potatoes (about 1 1/2 pounds total), preferably garnet or jewel, scrubbed and each cut lengthwise into 4 wedges
1/2 head cauliflower (about 1 pound), broken into 3-inch florets
2 ounces pancetta, cut into a 1/4-inch dice (about 1/3 cup)
1 1/2 teaspoons minced fresh rosemary
3 tablespoons capers, drained

Steps:

  • Preheat oven to 450 degrees. Let chicken stand at room temperature 1 hour. Pat dry, then rub with oil and season with salt and pepper. Place on a rimmed baking sheet.
  • Toss together sweet potatoes, cauliflower, pancetta, rosemary, and oil; season with salt and pepper. Spread around chicken (they won't be in a single layer). Roast 25 minutes; remove from oven.
  • Turn vegetables and add capers. Return to oven and roast until a thermometer inserted in thickest part of chicken thigh (without touching bone) registers 165 degrees, 25 to 30 minutes more. Let chicken rest 10 minutes. Meanwhile, toss vegetables with pan juices and return to oven, if additional browning is desired, 5 minutes. Serve chicken with vegetables.

CHICKEN WITH SWEET POTATOES AND CAULIFLOWER



Chicken with Sweet Potatoes and Cauliflower image

This healthful meal, with flavorful roasted sweet potatoes and cauliflower, is bright, satisfying, and simple to prepare.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 55m

Number Of Ingredients 9

1 sweet potato (about 1/2 pound), peeled and sliced 1/4 inch thick
1/2 head cauliflower (about 1 pound), cut into medium florets
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 tablespoons sherry or red-wine vinegar
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
1 cup low-sodium chicken broth
2 sprigs thyme
1/2 tablespoon cold unsalted butter

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potato and cauliflower with 1 1/2 tablespoons oil and season with salt and pepper. Roast until cooked through and browned on one side, about 25 minutes. Transfer to a bowl and gently toss with 1 tablespoon vinegar.
  • Meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium-low. Season chicken with salt and pepper. Cook until golden and cooked through, 30 to 35 minutes, flipping halfway through. Transfer chicken to a plate and tent with foil to keep warm.
  • To skillet, add broth, thyme, and 1 tablespoon vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3 to 5 minutes. Return chicken and any accumulated juices to skillet and turn chicken to coat with sauce. Remove from heat and stir in butter. Serve chicken with vegetables and pan sauce.

Nutrition Facts : Calories 349 g, Fat 13 g, Fiber 3 g, Protein 44 g

CHICKEN AND SWEET POTATOES CASSEROLE



Chicken and Sweet Potatoes Casserole image

Make and share this Chicken and Sweet Potatoes Casserole recipe from Food.com.

Provided by Boomette

Categories     Yam/Sweet Potato

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
4 carrots, thinly sliced
1 large red bell pepper, thinly sliced
1 leek, thinly sliced
2 1/2 cups cooked chicken, finely chopped
salt and pepper
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
2 cups peeled and grated sweet potatoes (about 1)
2 cups shredded mozzarella cheese
salt and pepper

Steps:

  • With the rack in the middle position, preheat the oven to 190 °C (375 °F).
  • In a skillet, preheat the oil. Sauté the vegetables over medium heat for about 5 minutes. Add the cooked chicken. Season with salt and pepper.
  • Spoon into a 38 x 20-cm (15 x 8-inch) baking dish.
  • Sauce: In a saucepan, melt the butter. Add the flour and cook while stirring for 1 minute. Gradually add the broth, stirring constantly with a whisk or a wooden spoon. Cook over medium heat until the sauce thickens. Pour over the chicken.
  • Filling: Combine the sweet potatoes and mozzarella. Scatter that mixture over the dish. Season with salt and pepper. Bake for about 30 minutes.
  • This recipe freezes well.

HEALTHY CHICKEN-AND-CHEESE-STUFFED SWEET POTATOES



Healthy Chicken-and-Cheese-Stuffed Sweet Potatoes image

A quick dinner doesn't always have to mean eggs. Save them for breakfast and make this quick, stuffed spud instead. Clocking in at about 400 calories, this protein-packed dinner (17 grams) is super satisfying and makes for easy cleanup.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 1 serving (1 stuffed potato)

Number Of Ingredients 7

1 medium sweet potato, pierced all over with a fork
1/4 cup shredded skinless cooked chicken breast (rotisserie or leftover)
3 tablespoons shredded mild Cheddar
Kosher salt
1/2 small avocado
1 tablespoon salsa verde
1 scallion, sliced

Steps:

  • Microwave the sweet potato on high until tender (when you squeeze it with a clean dish towel, it should feel really soft), about 5 minutes. Let sit for a few minutes.
  • Cut the potato in half but not all the way through. Using the dish towel to hold the potato in place, scoop out the flesh into a small bowl. Add the chicken, Cheddar and a pinch salt and mash everything together with a fork. Fill the potato skin with the mixture.
  • Cut the avocado into small pieces. Drizzle the stuffed potato with the salsa verde and top with the avocado and scallion.

CHARRED CHICKEN WITH SWEET POTATOES AND ORANGES



Charred Chicken With Sweet Potatoes and Oranges image

Blood oranges are charred in the same pan as tender, crispy chicken thighs and served with vitamin-rich sweet potatoes and a chickpea, olive, and feta salad in this Mediterranean-inspired recipe.

Provided by Nate Appleman

Categories     Bon Appétit     Chicken     Roast     Sweet Potato/Yam     Chickpea     Feta     Orange     Healthy     Rosemary     Olive     Lemon Juice     Dinner     Winter     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 11

4 skin-on, bone-in chicken thighs
Kosher salt
4 garlic cloves, finely grated
3 tablespoons fresh lemon juice, divided
5 tablespoons olive oil, divided
1 large or 2 medium sweet potatoes, scrubbed
3 large sprigs rosemary
1 blood orange, thinly sliced, plus wedges for squeezing
1 (15-ounce) can chickpeas, rinsed
1/2 cup Castelvetrano olives, pitted
3 ounces feta, crumbled (about 1/2 cup)

Steps:

  • Preheat oven to 450°F. Place chicken in a large bowl and season with salt. Add garlic, 2 Tbsp. lemon juice, and 2 Tbsp. oil and toss to combine. Let sit at room temperature at least 30 minutes or cover and chill up to 12 hours. Remove chicken from marinade, draining off any excess; discard marinade. Set chicken aside.
  • Prick sweet potato all over with a fork and roast on a small foil-lined rimmed baking sheet until tender, about 1 hour. Let sit until cool enough to handle.
  • Once potato comes out of the oven, start cooking the chicken. Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chicken, skin side down, until skin is very brown (it should get very dark; as long as you don't smell it outright burning it will be all the better with some char), about 5 minutes. Transfer to oven and roast, keeping skin side down, until cooked through, 18-22 minutes. About 1 minute before removing chicken from oven, toss rosemary sprigs into skillet. Place chicken, skin side up, on a plate along with rosemary sprigs. Set skillet over medium-high. Cook orange slices just until golden and slightly softened, about 30 seconds per side. Transfer to plate with chicken.
  • Toss chickpeas, olives, and feta with remaining 2 Tbsp. oil and remaining 1 Tbsp. lemon juice in a large bowl; season chickpea salad with salt.
  • Tear open sweet potato and arrange big sections of flesh on a large platter. Place chicken, along with any accumulated juices, around sweet potato, then top with orange slices, chickpea salad, and rosemary leaves. Squeeze orange wedges over everything when at the table.

BROILED BACON-WRAPPED CHICKEN WITH SWEET POTATOES AND WATERCRESS



Broiled Bacon-Wrapped Chicken with Sweet Potatoes and Watercress image

Broilers vary in heat intensity; move the rack to a lower position if the chicken is browning too quickly, or to a higher rack if too slowly. Remove items from the baking sheet as done, if they're cooking unevenly.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 9

2 medium sweet potatoes, sliced into 1/4-inch-thick rounds
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 tablespoon packed light-brown sugar
2 boneless, skinless chicken-breast halves (about 12 ounces total), each cut into 2 cutlets
4 slices bacon (about 4 ounces total)
1/2 medium red onion, cut into 8 wedges
4 cups watercress (from 1 to 2 bunches), thick stems removed
1 tablespoon plus 1 teaspoon Champagne or white-wine vinegar

Steps:

  • Preheat broiler with rack 6 inches from heating element. Place sweet potatoes on a rimmed baking sheet and toss with 2 tablespoons oil; season with salt and pepper. Spread in a single layer and sprinkle with brown sugar. Wrap each cutlet with a bacon slice; tuck onion between bacon and chicken. Arrange alongside potatoes on sheet, onion side up; season with salt and pepper.
  • Broil until chicken is cooked through and potatoes are tender, 8 to 10 minutes. Toss watercress with remaining 1 tablespoon oil and vinegar, and season with salt and pepper. Divide chicken, potatoes, and watercress evenly among 4 plates and serve.

CRISPY RICE, CHICKEN, AND SWEET POTATOES #RSC



Crispy Rice, Chicken, and Sweet Potatoes #RSC image

"Ready, Set, Cook! Hidden Valley Contest Entry" This recipe is an example of a layered Persian tah-dig dish. I developed an interest in Persian foods while surfing the internet. I was amazed at how many ways this rice dish can be prepared. I experimented and put my on spin to this dish. I usually prepare this dish in my Persian rice cooker. However, this recipe was prepared in a 13 inch non-stick skillet.

Provided by Miss Fannie

Categories     Weeknight

Time 2h30m

Yield 1 Rice Layered Cake, 8 serving(s)

Number Of Ingredients 19

2 1/2 cups jasmine rice
2 boneless chicken breasts
1 peeled and thinly sliced sweet potato
3 egg yolks
1 1/2 cups plain Greek yogurt
1 (5 ounce) container peach Greek yogurt
1 (12 ounce) jar sweet mango chutney
5 shallots, finely chopped
1/4 cup chopped fresh chives
1 tablespoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon powdered saffron
1/2 teaspoon turmeric
1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
3 tablespoons extra virgin olive oil
6 tablespoons chicken stock
1/4 teaspoon black pepper
1/4 teaspoon salt
water

Steps:

  • In a skillet, cover the chicken breasts, shallots, lemon juice, and turmeric with water. Bring to a boil on medium-high heat. Reduce temperature and simmer for one hour. Reserve the stock. Cool and cut the chicken into small pieces.
  • Wash and drain the rice. Bring six cups of water and 1/4 teaspoon turmeric to a boil in a large pot. Add rice and boil uncovered for ten minutes. Drain and rinse the rice in cool water.
  • In a food processor, combine yogurt, egg yolks, Hidden Valley Original Ranch Seasoning Mix, lemon zest, chives, salt, and pepper. Process for 30 seconds or until all ingredients are thoroughly combined. Add 2 cups of the rice to the yogurt mixture. Process for 15- 20 seconds.
  • Dissolve the saffron into 3 tablespoons of the chicken stock.
  • Lightly brush one side of the sweet potato slices with a tablespoon of olive oil. Cover the bottom of a large non-stick skillet with two tablespoons of olive oil and 1/2 teaspoon of the saffron mixture. Layer 2/3 of the rice and yogurt mixture in the bottom of the pan. Line the edges of the pan with the sweet potatoes.
  • Layer the chicken on top of the mixture. Spoon on the rest of the yogurt mixture. Spread it as evenly as possible. Add the remaining rice. Flatten the rice with the back of a spoon. Combine three tablespoons of chicken stock with the remaining saffron mixture. Drizzle over the top of the rice layer.
  • Cook covered on medium heat until it begins to steam. Reduce temperature to low and cook for one hour. Cool, then place a large plate over the top of the pan. Carefully invert the pan. Garnish as desired. Top with a dollop of Greek peach on the bottom yogurt and sweet mango chutney.

DEVILED CHICKEN WITH KALE AND SWEET POTATOES



Deviled Chicken with Kale and Sweet Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken breasts (about 23/4 pounds)
Kosher salt and freshly ground pepper
1 teaspoon chili powder
2 sweet potatoes, cut into 1/2-inch wedges
2 tablespoons dijon mustard
1 tablespoon plus 1 teaspoon hot sauce
1/2 cup panko breadcrumbs
1 tablespoon unsalted butter, melted
1 bunch kale, stems removed, leaves torn (about 6 cups)

Steps:

  • Position a rack in the upper third of the oven; preheat to 475 degrees F. Brush a rimmed baking sheet with 1 tablespoon olive oil. Add the chicken skin-side up; season with salt, pepper and 1/2 teaspoon chili powder. Arrange the sweet potatoes around the chicken; season with salt and pepper. Drizzle the chicken and sweet potatoes with 1 tablespoon olive oil. Roast until the chicken is lightly browned and the sweet potatoes are just tender, 25 to 30 minutes.
  • Meanwhile, combine the mustard, 1 tablespoon hot sauce and the remaining 1/2 teaspoon chili powder in a small bowl. Toss the panko, melted butter, remaining 1 teaspoon hot sauce and a pinch of salt in another small bowl.
  • Remove the baking sheet from the oven and spread the mustard mixture on top of each chicken breast. Top with the panko, lightly pressing to adhere. Move the chicken and sweet potatoes to one side of the pan. Mound the kale on the other side; toss with the remaining 1 tablespoon olive oil and season with salt and pepper.
  • Roast until a thermometer inserted into the thickest part of the chicken registers 165 degrees F and the kale is crisp on top, about 15 minutes.

MAHOGANY BROILED CHICKEN WITH SMOKY LIME SWEET POTATOES AND CILANTRO CHIMICHURRI



MAHOGANY BROILED CHICKEN WITH SMOKY LIME SWEET POTATOES AND CILANTRO CHIMICHURRI image

Categories     Chicken

Number Of Ingredients 21

1 cup chopped cilantro leaves
6 tablespoons extra-virgin olive oil
3 large cloves garlic, minced
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
5 tablespoons dark brown sugar
3 tablespoons Dijon mustard
2 tablespoons bottled hoisin sauce
2 teaspoons balsamic vinegar
1/2 cup plus 1 1/2 teaspoons lime juice, divided
1 1/2 pounds boneless skinless chicken breast halves, cut in 1-inch cubes
2 large sweet potatoes, peeled and cut in 1/2-inch pieces
2 tablespoons unsalted butter
1 teaspoon chopped canned chipotle pepper
1 teaspoon adobo sauce (from canned chipotle)
3/4 teaspoon ground cumin
1/2 teaspoon lime zest
Cilantro sprigs, for garnish
In a small bowl, mix together chopped cilantro, olive oil, minced garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; set aside.
In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve 2/3 of this mixture. To remainder, add 1/2 cup lime juice and stir in chicken; cover and refrigerate.
Place sweet potatoes in a heavy saucepan and cover with boiling water. Cook, covered, over medium-high heat until tender, about 15 minutes. Reserve 1/4 cup cooking liquid, then drain potatoes in colander. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Mash potatoes.

Steps:

  • Preheat the broiler. Thread chicken on 8 bamboo skewers that have been soaked in water for 30 minutes. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes. To serve, divide potatoes among 4 plates; top each with 2 skewers of chicken and drizzle with cilantro chimichurri sauce. Garnish with cilantro sprigs.

Tips:

  • Use a variety of sweet potatoes. This will give your dish a more complex flavor and texture.
  • Don't overcrowd the pan. This will prevent the chicken and sweet potatoes from cooking evenly.
  • Season the chicken and sweet potatoes generously. This will help to bring out their natural flavors.
  • Roast the chicken and sweet potatoes until they are tender. The chicken should be cooked through and the sweet potatoes should be soft.
  • Serve the chicken and sweet potatoes with your favorite sides. Some popular options include roasted vegetables, mashed potatoes, or rice.

Conclusion:

This chicken and sweet potato recipe is a delicious and easy way to enjoy a healthy meal. The chicken is tender and juicy, and the sweet potatoes are roasted to perfection. This dish is perfect for a weeknight meal or a special occasion. You can also get creative and try different variations of this recipe. For example, you could add other vegetables to the dish, such as carrots, parsnips, or onions. You could also try different herbs and spices to season the chicken and sweet potatoes. No matter how you choose to prepare it, this chicken and sweet potato recipe is sure to be a hit.

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