When I was planting my new window garden, I had to trim a few of the herbs down so they would fit. This left me with a big bunch of fresh cut herbs just begging to be to chopped up and rubbed on something.
I thought of a simple chicken dish my dad always makes, that I think he got from my Nona Rita. I gave him a quick call to double check what oven temperature should be, and funnily enough he was cooking the same dish. (I later found out that he put it in the oven too late and ended up ordering pizza that night so he could make an early movie he had tickets for.)
This dish normally calls for white potatoes, but I subbed in sweet potatoes because I already had some in the house. Very tasty both ways!
Herb Roasted Chicken With Sweet Potatoes and Onions
4 chicken tights, skin on
extra-virgin olive oil
2 small or 1 medium sweet potatoes
1 large onion
a handful of fresh herbs, chopped (any combination of parsley, sage, rosemary and thyme)
sea salt and pepper to taste
1/2 tsp paprika
Preheat the over to 350F.
Cut the sweet potatoes, skin on, into 1-2″ chunks. Cut the onion into quarters or sixths.
Rinse each piece of chicken under cold water and pat dry. I use chicken with the skin on for extra flavor when cooking and so nothing dries out. If you don’t want to eat the skin you can always toss it later.
Drizzle a little olive oil in the bottom of your baking dish. Arrange the chicken with space in between to fit in the veggies. Then spread the sweet potatoes and onions around in between the chicken. If it doesn’t all fit in one pan, arrange in two smaller pans.
Drizzle the top with olive oil. Sprinkle with salt, pepper and paprika. Then finish with chopped herbs.
Cover tightly and bake for 45 min to 1 hour. Uncover for the last 15 minutes so chicken can brown.
In my excitement to eat, I forgot to take a picture of the finished dish when it came out of the oven. Sorry!