Baked Chicken with Sweet Potato Wedges

I often double the marinade and make a whole other sheet of potato wedges.  You really do need to microwave the sweet potatoes to soften them as they’re difficult to cut into wedges otherwise.

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Baked Chicken with Sweet Potato Wedges

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Nutrition per portion

Ingredients
  • 1 1/2 lbs sweet potatoes (about 3)
  • 1/2 c zesty Italian dressing
  • 3 Tbsp dark brown sugar
  • 1 tsp dried thyme
  • 8 chicken thighs
Method
  1. Heat oven to 375
  2. Pierce each sweet potato all over with a fork.
  3. Microwave each one for 1-2 minutes to aid in cutting.
  4. Cut each into 8 wedges.
  5. Mix dressing, sugar, and thyme in large bowl.
  6. Add potato wedges; toss to coat.
  7. Transfer to rimmed 15″ x 10″ x 1″ baking sheet, reserving mixture in bowl
  8. Add chicken to the reserved mixture; toss to coat.
  9. Place on pan with potatoes.
  10. Bake about an hour or until potatoes are tender and chicken is done (165)
  11. Serve with drippings

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