Sometimes it feels like summer flies by without me ever so much as touching the oven. Then there are years where I'm roasting garden bounty and craving roasted chicken what seems like every other day. So for those of you that also want that roasted chicken even if it's July, here's a favorite one pan meal of mine that takes about an hour - a bit less than that usually - and has everyone around my table smiling.
If you want to use regular taters, go for it. That's said, I love both the color and the nutritional profile that the sweet potatoes bring to a plate. Adding in kale, which roasts beautifully and is a special favorite of my teenager (yeah, that's amazing), makes it a powerhouse on the plate! The seasoning is perfect for us, but if you'd like it without the heat, skip the chipotle chili powder. I love it and tend to add at least 2 teaspoons whenever I make it. You can use goat cheese or blue cheese instead of feta if you'd like.
I serve this in big serving bowls and pour some of our favorite cold beverages any time of the year we're craving roasted chicken and veggies … which, for us, is all year round, even July. Enjoy!
Roasted Chicken Thighs with Sweet Potatoes and Kale
- 2 sweet potatoes, peeled and cubed
- 4 cups shredded kale
- 3 tablespoons extra virgin olive oil, divided
- ¾ cup crumbled feta cheese
- Salt and pepper
- 6 bone in, skin on chicken thighs
- 1-2 teaspoons chipotle chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 avocado, sliced or chopped
Preheat the oven to 425° F.
In a large baking dish, toss the sweet potatoes and kale with 1 tablespoon of the olive oil and the crumbled feta cheese. Season with salt and black pepper.
In a bowl, toss together the remaining 2 tablespoons of olive oil, the chicken, chipotle chili powder, smoked paprika, onion powder, garlic powder, ground cumin, salt, and pepper.
Nestle the chicken around the potatoes and kale. Bake for 40-45 minutes, until the chicken is cooked through and the sweet potatoes are fork tender.
Remove the chicken from the oven. Add the sliced avocado and serve hot.
- Yields: 4-6 servings
- Preparation Time: 1 hour