Best 5 Deviled Chicken With Kale And Sweet Potatoes Recipes
**Deviled Chicken with Kale and Sweet Potatoes: A Taste of Southern Comfort**
Indulge in the culinary delights of Southern comfort food with our tantalizing recipe for Deviled Chicken with Kale and Sweet Potatoes. This dish is a symphony of flavors, textures, and colors that will transport your taste buds to a world of pure bliss. Picture tender, juicy chicken smothered in a creamy, tangy sauce, nestled atop a bed of vibrant kale and roasted sweet potatoes. Each bite offers a harmonious blend of savory, sweet, and slightly spicy notes, leaving you craving more. So, fire up your kitchen and prepare to embark on a culinary journey that celebrates the essence of Southern cuisine!
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DEVILED POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Add the potatoes and oil to a resealable bag and season with salt and pepper; shake the bag to thoroughly coat the potatoes. Transfer to a baking sheet and bake until easily pierced with a paring knife, 15 to 20 minutes; cool.
- Cut the potatoes in half so the biggest surface area is exposed. Remove all of the flesh from 4 of the potato halves with a 1/4-teaspoon measuring spoon or melon baller. Put the potato flesh in a medium bowl and discard the skins. Use the spoon to scoop out most of the potato flesh from the remaining 12 potato halves, leaving about 1/4 inch of flesh on the skins so the "shells" firmly hold their shape. Transfer the potato flesh to the medium bowl.
- Add the mayonnaise, relish, mustard, dill and cayenne to the bowl and mash with a potato masher until well mixed and fairly smooth. Season with salt and pepper.
- Spoon the mixture back into the potato shells. Dust lightly with smoked paprika and garnish with dill. Serve at room temperature.
SPICY SHEET-PAN CHICKEN WITH SWEET POTATOES AND KALE
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
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.
EASY DEVILED CHICKEN
This crunchy, yummy recipe requires very little preparation so you can spend more time with your family and less time in the kitchen!
Provided by Monica Wyrick
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter/margarine and mix in a small bowl with mayonnaise and mustard. Pour mixture into a shallow bowl or plate.
- Season chicken with salt and pepper to taste. Roll seasoned chicken breasts in mayonnaise mixture, then dip in mixed herbs and place in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 1 1/2 hours.
Nutrition Facts : Calories 472.7 calories, Carbohydrate 43.3 g, Cholesterol 81.9 mg, Fat 17.3 g, Fiber 1.9 g, Protein 33.7 g, SaturatedFat 4.3 g, Sodium 1109.4 mg, Sugar 4.8 g
DEVILED CHICKEN
My family has always loved this flavorful golden brown chicken. I watch for frequent sales on leg quarters to keep the cost per serving low. -Linda Trammell, Kingston, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan. In a small bowl, combine remaining ingredients. Pour over chicken., Bake, uncovered, 50-60 minutes or until a thermometer reads 170°-175°, basting occasionally with pan juices.
Nutrition Facts : Calories 345 calories, Fat 24g fat (9g saturated fat), Cholesterol 125mg cholesterol, Sodium 567mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.
DEVILED CHICKEN
A spiced whole chicken is roasted and reveals that it has a dark side. Purple potatoes, which crinkle as they cook, and red baby beets complete the look of the dish and add earthy flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Combine the spices, 2 teaspoons salt, and 1/2 teaspoon pepper. Let chicken stand at room temperature 30 minutes. Tuck wing tips under body. Brush chicken with 1 tablespoon oil, and rub all over with spice mixture. Transfer to a rimmed baking sheet fitted with a wire rack or a roasting pan with a rack. Cross chicken legs, tie ends together with kitchen twine.
- Roast chicken, basting occasionally with pan juices, until skin is crisp and an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, about 1 hour.
- Meanwhile, fill a medium saucepan with water. Add beets and salt to taste. Bring to a boil. Reduce heat, and simmer until beets are tender, 16 to 18 minutes. Drain beets. When beets are cool enough to handle, remove skins.
- Toss potatoes with remaining tablespoon oil, and season with salt and pepper. Spread in a single layer on rimmed baking sheet. Transfer potatoes to oven during the last 20 minutes of chicken's cooking. Bake until tender, about 20 minutes.
- Transfer chicken, potatoes, and beets to a platter; drizzle with pan juices. Let stand 10 minutes before serving.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will make the cooking process much smoother and more efficient.
- Don't Overcrowd the Pan: When searing the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly.
- Use a Meat Thermometer: To ensure that the chicken is cooked through, use a meat thermometer to check the internal temperature. The chicken should reach an internal temperature of 165°F (74°C).
- Roast the Sweet Potatoes Until Tender: Roast the sweet potatoes until they are tender and slightly caramelized. This will take about 20-25 minutes.
- Wilt the Kale: Wilt the kale in a pan with a little bit of olive oil. This will help to soften the kale and make it more palatable.
- Make the Devil Sauce: Combine the mayonnaise, Dijon mustard, Worcestershire sauce, paprika, cayenne pepper, garlic powder, and onion powder in a bowl. Mix until well combined.
- Serve Immediately: Serve the deviled chicken with the roasted sweet potatoes, wilted kale, and devil sauce immediately.
Conclusion:
This deviled chicken with kale and sweet potatoes is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is succulent and flavorful, the sweet potatoes are roasted to perfection, and the kale is wilted and tender. The devil sauce adds a touch of spice and creaminess that brings the whole dish together. If you're looking for a healthy and satisfying meal that the whole family will love, this deviled chicken recipe is definitely worth trying.
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