How To Make Turmeric Roasted Chicken and Sweet Potatoes
This one-pot roasted chicken is seasoned with earthy turmeric, and cooked on a bed of shallots and sweet potatoes, for a smoky and filling meal!
Serves:
Ingredients
- 2large shallots,peeled, quartered
- 14ozsweet potatoes,or yams, peeled, sliced 1-inch thick, quartered
- 2garlic cloves,minced or pressed
- 2tspground turmeric,divided
- 1tspgarlic powder
- 1tspground ginger
- 2tspkosher salt,divided
- 2tbspolive oil
- 4chicken drumsticks,skinless, on the bone
- 4chicken thighs,skinless, on the bone
- 1lemon,juiced
- ½tspHerbs De Provence,or poultry seasoning
- ⅓cupwhite wine,or chicken broth
Instructions
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Preheat the oven to 425 degrees F.
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In a large mixing bowl, toss the shallots, yams, together with the garlic, 1 teaspoon of turmeric, ginger, 1 teaspoon of salt, and olive oil until thoroughly combined.
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Spoon the mixture into a 9×13-inch baking dish or casserole pan, then arrange in an even layer.
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Add the chicken to the mixing bowl and season with lemon juice, remaining 1 teaspoon of salt, 1 teaspoon of turmeric, and Herbs de Provence, then toss to coat well.
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Transfer the chicken legs to the baking dish over the vegetables. Drizzle any of the remaining marinade over the top of the chicken and pour the wine around the sides of the dish.
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Cover with foil and roast 45 minutes, turn chicken and sweet potatoes and finish for 15 more minutes, uncovered, until the chicken is fork-tender and the sweet potatoes are soft.
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Spoon the sauce over the chicken and serve. Enjoy!
Nutrition
- Calories: 846.07kcal
- Fat: 51.27g
- Saturated Fat: 13.01g
- Trans Fat: 0.23g
- Monounsaturated Fat: 23.28g
- Polyunsaturated Fat: 10.08g
- Carbohydrates: 31.64g
- Fiber: 5.21g
- Sugar: 7.95g
- Protein: 59.08g
- Cholesterol: 311.50mg
- Sodium: 1186.98mg
- Calcium: 83.55mg
- Potassium: 1229.92mg
- Iron: 4.66mg
- Vitamin A: 766.89µg
- Vitamin C: 13.82mg
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