Herb-Roasted Chicken, Potatoes & Sweet Potatoes
Adapted from Giovanni Siracusa’s Chicken and Potatoes
Giovanni Siracusa’s simple recipe for roasted chicken and potatoes is fantastic. I use chicken breasts instead of legs and thighs to please my wife, add a sweet potato and red bell pepper, and replace the rosemary with herbes de Provence. The result is a simple fall dinner that takes very little work.
Ingredients
4 boneless, skinless chicken breasts, cut into large cubes
4 Yukon Gold potatoes, cubed
1 large sweet potato, peeled and cubed
1 red bell pepper, cut into large pieces
Large pitted green olives and red onion, cut into large pieces, are optional
1/2 cup dry white wine
Herbs de Provence, to taste
Olive oil
Kosher salt
Freshly ground black pepper
Preparation
Preheat the oven to 400°F.
Place the chicken, Yukon Gold potatoes, sweet potato, and red pepper in a large roasting pan or on a baking sheet.
Drizzle with olive oil, pour in the white wine, and season with herbs de Provence, salt, and freshly ground black pepper.
Toss everything together until evenly coated, then spread the ingredients into a single layer so they roast rather than steam.
Roast until the chicken is cooked through and the potatoes and sweet potatoes are tender and beginning to brown, about 20 to 30 minutes.
Keywords: Main Poultry
