Nicole and I decided that during the week, we will be trying different recipes. We are doing this because dinner can sometimes get boring, and when it gets boring, we tend to eat shitty food thus getting into the habit of eating shitty food. So we have a method down. Nicole finds 5 recipes a week, and I pick up the ingredients while doing the grocery shopping. I love getting the groceries so its something I do regularly. I find it oddly fun.
Tonight we made Roasted Chicken & Sweet Potatoes.
Roast Chicken & Sweet Potatoes
http://www.eatingwell.com/recipes/chicken_sweet_potatoes.html
From EatingWell: September/October 2012
Caramelized sweet potatoes and red onion are the bed for chicken thighs that cook up fast in a very hot oven—perfect for a quick healthy chicken dinner. Serve with a fall salad of mixed greens, sliced apples and blue cheese.
4 servings | Active Time: 15 minutes | Total Time: 45 minutes
Ingredients
2 tablespoons whole-grain or Dijon mustard
2 tablespoons chopped fresh thyme or 2 teaspoons dried
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 1/2-2 pounds bone-in chicken thighs, skin removed
2 medium sweet potatoes, peeled and cut into 1-inch pieces
1 large red onion, cut into 1-inch wedges
Preparation
Position rack in lower third of oven; preheat to 450°F. Place a large rimmed baking sheet in the oven to preheat.
Combine mustard, thyme, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a small bowl; spread the mixture evenly on chicken.
Toss sweet potatoes and onion in a bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables on it. Place the chicken on top of the vegetables.
Return the pan to the oven and roast, stirring the vegetables once halfway through, until the vegetables are tender and beginning to brown and an instant-read thermometer inserted into a chicken thigh registers 165°F, 30 to 35 minutes.
Nutrition
Per serving : 408 Calories; 17 g Fat; 4 g Sat; 9 g Mono; 86 mg Cholesterol; 34 g Carbohydrates; 27 g Protein; 5 g Fiber; 554 mg Sodium; 636 mg Potassium
2 Carbohydrate Serving
This meal was pretty tasty. Nicole isn’t normally a fan of sweet potatoes but shes trying to like them by having them served in different ways. She enjoyed the way these turned out. Cooking it all together really made everything taste great because all of the flavors and seasonings clicked with each other nicely. I’d definitely make this one again. Tomorrow we are making Portobello Mushroom quesadillas.
