Sheet Pan Chicken with Sweet Potatoes and Peppers
Recipe Date:
September 1, 2021
Serving Size:
4
Cook Time:
01:10:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 3 tbsps apple cider vinegar
- 1 1/2 tsps honey
- 1 medium red onion, thinly sliced
- 1 1/2 tsps kosher salt, more as needed
- 2 cloves garlic, grated or minced
- 1 tsp ground coriander
- 1/2 tsp freshly ground black pepper
- 2 lbs bone-in, skin-on chicken thighs (4 to 6 thighs)
- 2 1/2 tbsps extra-virgin olive oil
- 12 ozs sweet potato (1 large), peeled and cut into 1/2-inch cubes
- 1 large red, yellow or orange bell pepper, thinly sliced
- 1 1/2 finely chopped fresh sage
- 3/4 tsp sweet paprika
- 1/8 tsp cayenne
- 1/8 tsp ground allspice
- cilantro leaves, for serving
Directions
Tasting notes: Roasted bell pepper and onion compliment the fruit elements in the wine while the sweet potato brings out the earthiness.
Serena's tips: Be a careful with the onion-vinegar mixture as you can definitely put too much in your dish. Consider broiling the chicken at the end because the spices on the skin are glorious,
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1019161-sheet-pan-chicken-with-sweet-potatoes-and-peppers
Recipe courtesy of Melissa Clark and The New York Times. Photo courtesy of Andrew Scrivani and The New York Times.
