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Roasted Chicken Thighs With Sweet Potato Wedges and Cranberry Sauce

  • 1/7
    Roasted Chicken Thighs With Sweet Potato Wedges and Cranberry Sauce
  • 2/7
    Place the chicken thighs in the pan, spacing them about 3 inches apart. Brush each chicken thigh with the olive oil, followed by 1 teaspoon of mustard. Sprinkle with salt and black pepper to taste.
  • 3/7
    Sweet potatoes
  • 4/7
    Spice mixture: dried onion, dried garlic, poppy seeds, dried thyme, salt, black pepper and cayenne
  • 5/7
    Mix the potatoes with the olive oil and add spices.
  • 6/7
    Combine the cranberries, water, star anise and salt in a medium pot. Bring to a boil over high heat.
  • 7/7
    Smash the cooked cranberries with a fork for a jam-like texture.

Text, photos and food cooked by Michal Martinek

Nov 6, 2015

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Roasted Chicken Thighs With Sweet Potato Wedges and Cranberry Sauce

This is a three-part dish, but no fastidious prep or cooking work is necessary. The chicken (seasoned with just salt, pepper and mustard) and sweet potatoes (coated in a piquant blend of spices) get roasted in the oven next to each other and will be done at almost the same time. Both are perfectly complemented by a tart cranberry sauce made easily on the stovetop from a handful of dried cranberries. Whole and fast food at its best! 

O

  1. Serves 4
  2. 4–6 boneless, skinless chicken thighs
  3. Olive oil
  4. 6 teaspoons yellow or Dijon mustard, divided
  5. Salt
  6. Black pepper, freshly ground

1

Preheat the oven to 375 degrees. Line a rimmed baking pan or roasting pan with parchment paper.

2

Place the chicken thighs in the pan, spacing them about 3 inches apart. Brush each chicken thigh with the olive oil, followed by 1 teaspoon of mustard. Sprinkle with salt and black pepper to taste.

3

Bake in the oven until cooked through, about 25–30 minutes.

Roasted Sweet Potato Wedges With Spices

O

  1. Serves 4
  2. 2 teaspoons dried onion
  3. 2 teaspoons dried garlic
  4. 2 teaspoons poppy seeds
  5. 2 teaspoons dried thyme
  6. 1 teaspoon salt
  7. ½ teaspoon black pepper, freshly ground
  8. ¼ teaspoon cayenne
  9. 2 pounds sweet potatoes, peeled, cut into wedges (about 7–8 medium potatoes)
  10. ½ cup olive oil

1

Preheat the oven to 375 degrees. Mix the onion, garlic, poppy seeds, thyme, salt, black pepper and cayenne in a small bowl.

2

Place the potatoes in a large bowl, add the olive oil, and mix. Add the spices and mix until each potato wedge is coated. Place in one layer in a large rimmed roasting pan, and roast in the oven, turning occasionally, until crisp, about 20–25 minutes.

Cranberry Sauce

O

  1. Serves 4
  2. 1 cup dried cranberries
  3. 1 cup water
  4. 1 piece star anise
  5. Pinch salt

1

Combine the cranberries, water, star anise and salt in a medium pot. Bring to a boil over high heat. Lower the heat to medium-low, cover with a lid, and cook, stirring occasionally, until thick, about 30 minutes. Smash with a fork for a jam-like texture. Thin with extra water if you want your sauce runnier.

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