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Rosemary-Orange Roast Chicken with Caramelized Onions and Sweet Potato Mash Recipe

Rosemary-Orange Roast Chicken with Caramelized Onions and Sweet Potato Mash recipe

Stashcook

This dish is a warm, comforting meal with juicy chicken roasted with sweet oranges and rosemary. It's served with creamy sweet potato mash and sweet caramelized onions. It's a yummy dinner that feels special but is easy to make.

Ingredients

1 large sweet potato
2 lbs chicken thighs, boneless skinless
1 small bunch fresh rosemary
1 orange
6 fl oz milk
3 large onions
2 tbsp olive oil
1 tbsp brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
Salt to taste
Pepper to taste

Method

1
Preheat the oven to 425°F.
2
Wash and dry the sweet potato and fresh produce.
3
Remove rosemary leaves from the stems; discard stems and finely chop the leaves.
4
Zest the orange and squeeze its juice into a bowl with the chopped rosemary; add brown sugar, cinnamon, nutmeg, salt, and pepper. Mix to create the marinade.
5
Pat the chicken dry with paper towels, add to the bowl with the marinade, and turn to coat; set aside.
6
Peel and slice onions into thin strips. In a skillet over medium heat, add olive oil and onions. Cook, stirring occasionally, until onions are golden and caramelized, about 15 minutes.
7
Cut the sweet potato into large chunks and place in a pot, covering with water. Bring to a boil, then simmer until tender, about 20 minutes.
8
Place the marinated chicken in a roasting pan. Roast in the oven until the chicken is cooked through and has an internal temperature of 165°F, about 25-30 minutes.
9
Once the sweet potatoes are tender, drain and return to the pot. Add milk, salt, and pepper. Mash until smooth.
10
Serve the roast chicken with a side of sweet potato mash and top with caramelized onions.

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