April 14th, 2020

Herb Roasted Chicken with Sweet Potato Fries and Veggies

SERVINGS: 1-2
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Dairy-Free
PREP/COOK TIME: 20 min/30 min

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Herb Roasted Chicken

• 2 chicken thighs (I prefer skin and bone, more flavor)
• 4 sprigs thyme
• 2 sprigs rosemary
• 1 tbsp. olive oil
• salt and pepper

Baked Sweet Potato Fries

• 1 sweet potato, cut into 1/4 in. sticks
• 1 tbsp. olive oil
• salt and pepper

Roasted Veggies

• 1/2 head of broccoli, cut into florets
• 1 carrot, medium dice
• 1/2 red onion, medium dice
• 2 cloves garlic, diced fine
• 1 tbsp. olive oil
• salt and pepper

1. Start by preheating the oven to 375 F degrees. Generously salt and pepper each side of the chicken thighs. Place 1/2 tbsp. olive oil on the side of the chicken without the skin. Place the chicken on a sheet tray/roasting pan skin side down and place the herbs on top of the chicken.  Cook for about 10 min.
2. Next, mix the sweet potato sticks with the oil and salt and pepper.  In a separate bowl, mix the veggies, garlic, oil, and salt and pepper. Remove the pan from the oven and place the sweet potato and veggies on the pan in different sections.  
3. Place the pan back into the oven and cook for another 10-15 minutes or until the chicken reaches 160 F degrees and the sweet potato fries are crunchy.  

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"Me Cuisine" Tips

• You can use a different variety of herbs for the chicken.  Sage is a perfect pairing for chicken and add a strong, earthy flavor.
• One pan dishes are very forgiving.  When one of the sections are done, you can remove it until the others are finished cooking.
• If you don't have a meat thermometer, then cut into the bone and make sure the juices run clear and there is no red or pink.