One Pan Chicken and Sweet Potatoes

It seems as though a blanket of arctic weather has finally settled over our corner of the world. The farm land across our street is covered with a thin sheet of icy snow peppered with bright green tips of winter wheat defiantly breaking through in a futile attempt to avert winter’s inevitable stay.

Slippers have become a necessity for traversing over the wood floors in our home as well as placing clothes over a heating vent the night before you want to wear them in order to ease the transition from cozy pajamas to work clothes on chilly mornings.

Days like these absolutely require comfort foods and the easier to prepare, the better. That’s why I love this recipe for one pan chicken and potatoes.

Unlike the grilled chicken and yukon potatoes from this summer, this one pan chicken dish uses segmented chicken and sweet potatoes.

You can use any cut of chicken you like, just be sure that the skin is on. Everything gets baked at 425 and at such a high temperature the skin will ensure the chicken doesn’t dry out. I used wings but thighs, drumsticks or breasts would be equally as good.

Since the chicken takes less time to roast than the potatoes, I get the potatoes in the oven for about 20 minutes before adding the chicken to the pan. To ensure a crispy skin, I throw the broiler on high for a couple minutes when the chicken has cooked all the way through.

One Pan Chicken and Sweet Potatoes

For the Potatoes

• 2-3 Medium Sweet Potatoes, chopped into 1 inch pieces
• 1 Tbsp Olive Oil
• Salt
• Pepper

For the Chicken

• 4-6 Chicken Pieces, skin on (I used wings, but you can use thighs, drumsticks, or breasts)
• 1/4 Cup Olive Oil
• 1 Tsp Paprika
• 1/2 Tsp Onion Powder
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Salt, plus additional for seasoning skins
• Pepper, to taste

Preheat oven to 425. In a large roasting pan, combine potatoes, olive oil, salt and pepper. Place in the oven and let roast for 20 minutes.

While the potatoes are roasting, get started on the chicken by combining the olive oil, paprika, onion powder, garlic powder, salt, and pepper in a large bowl. Add the chicken and coat each piece with the olive oil mixture.

Once the potatoes have roasted for 20 minutes, remove from the oven and evenly place the chicken (skin side up if using breast or thigh) on top of the potatoes. Season the tops of the chicken with additional salt and place back in the oven until the internal temperature of the chicken reads 165 at the thickest part. My wings took about 20 minutes, but a thicker cut could take 25-30 minutes.

Once the chicken is cooked through, turn the broiler on high for about 2 minutes to let the skin crisp up.

Let cool for 5 minutes before serving and enjoy!