Roasted Chicken Thighs and Sweet Potatoes

This recipe is super versatile, so add whatever ingredients make you and your family happy. This is just what myself and my hubby like. The picture above is a night I used just sweet potatoes, onions and chicken thighs.

Preheat your oven to 400 degrees (F).

Recommended, but optional: I like to start by parboiling my sweet potatoes. They seem to come out sweeter, and roast up much quicker. Put your sweet potato cubes in a pot, cover them with water, and heat them to boiling. Allow them to boil for approximately 3-4 minutes until they get that bright orange color but aren’t soft yet. Then drain and set aside.

While your potatoes are par-boiling rub your chicken thighs with the garlic powder, sage, and salt and pepper to taste.

Also recommended, but optional: heat the olive oil in your favorite skillet until a drop of water sizzles on the skillet surface. Then brown both sides of the chicken thighs.

Once your sweet potatoes are par-boiled and your chicken thighs are browned, you can assemble everything in your baking dish.

Add drained sweet potatoes, onions, garlic, tomatoes and mushrooms into a baking dish. Stir together if you like, or layer. Then place your chicken thighs on top.

Roast at 400 degrees (F) for approximately 30 minutes (longer if you chose not to par-boil your sweet potatoes or brown your chicken thighs) or until your sweet potatoes are soft and your chicken is cooked through.

Serve, and enjoy!