Roast Chicken with Potatoes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (halves)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 3 Tbsps olive oil (divided)
- 1 onion (peeled and finely chopped)
- 3 Tbsps pure Maple syrup
- 2 Tbsps whole-grain Mustard
- ½ cup chicken stock
- 3 Tbsps balsamic vinegar
- 4 large Sweet potato (peeled and cut into small chunks)
- 1 fresh Lime cut into wedges (for garnish)
- flat-leaf parsley (for garnish)
- 10 cups cooked white rice (to serve)
Preparation steps
1.
Preheat the oven to 400° F.
2.
Rinse the chicken under cold running water and pat dry with paper towels. Season with salt and pepper. Heat 1 tablespoon oil in a skillet set over medium-high heat and brown the chicken on both sides, about 3 minutes per side.
3.
In a large bowl, combine the remaining olive oil, onion, maple syrup, mustard, chicken stock, and balsamic vinegar, whisking to combine. Arrange the chicken and sweet potatoes in a large baking dish or roasting pan and pour the sauce over the chicken and potatoes, gently tossing to thoroughly coat.
4.
Bake for 40 to 50 minutes, or until the chicken and sweet potatoes are tender and browned, basting occasionally.
5.
Divide between plates; serve with white rice and garnish with lime wedges and flat-leaf parsley.
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