Roast Chicken Thighs with Sweet Potatoes and Olives
For a sumptuous and inviting dinner option that everyone will love, make this recipe for Roast Chicken Thighs with Sweet Potatoes and Olives from Lindsay Olives. This may be one of the most unique healthy chicken recipes you'd make for company. This decadent delight is ready from start to finish in less than 1 hour.
Notes
This recipe comes courtesy of Lindsay Olives. For more recipes from and information about Lindsay Olives, be sure to check out their Foodie Companies profile page.
Serves4
Preparation Time15 min
Cooking Time35 min
Ingredients
- 8 bone-in chicken thighs (1 1/2 to 1 3/4 pounds), skinned
- 4 teaspoons extra-virgin olive oil, divided
- 1 teaspoon paprika (preferably smoked paprika)
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon garlic salt
- 1/8 teaspoon cayenne pepper (optional)
- 2 large or 3 medium sweet potatoes (1 1/2 pounds)
- 4 large shallots, peeled and cut crosswise into thick slices
- 1 cup Lindsay® Re-closeables Ripe Pitted Olives
- Cranberry chutney (optional)
Instructions
- Heat oven to 375 degrees F.
- Place chicken thighs in 13 x 9-inch glass baking dish. Spread 1/4 teaspoon of the oil over each chicken thigh. Combine paprika, thyme, garlic salt and, if desired, cayenne pepper; sprinkle evenly over chicken.
- Scrub potatoes; cut into 1-inch chunks. Toss potatoes and shallots with remaining 2 teaspoons oil to coat lightly. Add olives; toss again.
- Spread into an even layer on a 15 x 10-inch jelly roll pan. Bake chicken and sweet potato mixture 35 minutes or until chicken is cooked through (160 degree F internal temperature) and vegetables are tender, stirring vegetables once.
- Arrange chicken and vegetables on serving plates; drizzle chicken juices from dish over all. Serve with cranberry chutney if desired.
