Oven-baked sweet potatoes (with chicken)

 Oven-baked sweet potatoes (with chicken)

imagine a tray coming out of the oven, exuding that delicious aroma of spices and succulent chicken on a bed of golden sweet potatoes. The preparation is simple, but the flavor is unforgettable. Here is a recipe for preparing a complete and healthy dish, perfect for any meal.

Ingredients:

2 large sweet potatoes (or 3 medium ones), cut into cubes

500g chicken fillet (can be boneless breast, thigh or drumstick), cut into cubes or strips

3 tablespoons olive oil

4 cloves garlic, minced (or powdered, if preferred)

1 teaspoon sweet paprika (or smoked, for a special touch)

1 teaspoon dried rosemary (or fresh)

1 teaspoon dried thyme

Salt and black pepper to taste

Onion rings (optional, for more flavor)

Sprigs of fresh rosemary for garnish (optional)

Preparation:

Preheat the oven to 200°C and lightly grease a baking sheet or line it with parchment paper for easier cleaning.

Prepare the sweet potatoes: In a bowl, mix the sweet potato cubes with half of the olive oil, salt, pepper and a little of the rosemary. Make sure all the potatoes are well coated with the seasonings. Place them on the baking sheet, forming an even base.

Season the chicken: In another bowl, mix the chicken pieces with the remaining olive oil, minced garlic, paprika, thyme and more salt and pepper to taste. Massage the chicken well so that the seasonings are evenly distributed.

Assemble the dish: Place the chicken pieces on top of the sweet potatoes in the baking sheet, distributing them evenly. If desired, add onion rings and sprigs of fresh rosemary between the chicken pieces for an extra touch of flavor.

Bake: Place the baking sheet in the oven and bake for approximately 30 to 40 minutes, or until the potatoes are tender and the chicken is cooked through and golden brown. If you prefer a crispier texture, increase the temperature to 220°C for the last 5-10 minutes.

Finish and serve: Remove from the oven, drizzle with a little olive oil to shine and serve immediately. The dish goes very well with a fresh salad or roasted vegetables, and can also be finished with a sprinkle of chopped parsley or coriander for a touch of color.

This way, each piece of potato and chicken is impregnated with the flavors of the seasonings, and the caramelized texture of the sweet potato harmonizes perfectly with the juicy chicken.