Caramelized sweet potatoes and shallots are the bed for roasted chicken thighs and legs that come together in this one-pot healthy chicken dinner.
2large shallots(peeled and quartered)
2sweet potatoes or yams(peeled, sliced 1-inch thick and quartered (14 oz))
2garlic cloves(minced or pressed through garlic press)
4skinless chicken drumsticks(on the bone)
4skinless chicken thighs(on the bone)
juice of 1 lemon juice
1/2teaspoonHerbs De Provence or poultry seasoning
1/3cupwhite wine((swap for chicken broth for whole30/paleo))
Preheat the oven to 425F.
In a large mixing bowl, toss the shallots, yams, together with the garlic, 1 teaspoon of turmeric, ginger, 1 teaspoon salt, and olive oil until thoroughly combined.
Spoon the mixture into a 9 x 13-inch baking dish or casserole pan and arrange in an even layer.
Add the chicken to the mixing bowl and season with lemon juice, remaining 1 teaspoon salt, 1 teaspoon turmeric, and Herbs de Provence, toss to coat well.
Transfer the chicken legs to the baking dish over the vegetables.
Drizzle any of the remaining marinade over the top of the chicken and pour the wine around the sides of the dish.
Cover with foil and roast 45 minutes, turn chicken and sweet potatoes and finish, uncovered, until the chicken is fork-tender and the sweet potatoes are soft, about 15 minutes. Spoon the sauce over the chicken and serve.