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Roasted Chicken Thighs With Sweet Potato Wedges and Cranberry Sauce

Serves 44–6 boneless, skinless chicken thighsOlive oil6 teaspoons yellow or Dijon mustard, dividedSaltBlack pepper, freshly groundServes 42 teaspoons dried onion2 teaspoons dried garlic2 teaspoons poppy seeds2 teaspoons dried thyme1 teaspoon salt½ teaspoon black pepper, freshly ground¼ teaspoon cayenne2 pounds sweet potatoes, peeled, cut into wedges (about 7–8 medium potatoes)½ cup olive oilServes 41 cup dried cranberries1 cup water1 piece star anisePinch salt {pinterest_rich_pins_images} Roasted Chicken Thighs With Sweet Potato Wedges and Cranberry Sauce {/pinterest_rich_pins_images}

Roasted Chicken Thighs With Sweet Potato Wedges and Cranberry Sauce

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    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.
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    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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