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Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell
Active Time:10 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:10 minsTotal Time:30 minsServings:4
Active Time:10 mins
Active Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4(6-ounce)bone-in, skin-onchicken thighs, trimmed of excess fat3 1/2cupscubed peeledsweet potato(about16ounces)3tablespoonsextra-virgin olive oil, divided2 1/2tablespoonsharissa paste, divided3/4teaspoonsalt, divided1/2teaspoonground cumin8ouncesbroccolini1cupwhole-milk plain strained (Greek-style) yogurt1teaspoonhoney
Cook Mode(Keep screen awake)
Ingredients
4(6-ounce)bone-in, skin-onchicken thighs, trimmed of excess fat
3 1/2cupscubed peeledsweet potato(about16ounces)
3tablespoonsextra-virgin olive oil, divided
2 1/2tablespoonsharissa paste, divided
3/4teaspoonsalt, divided
1/2teaspoonground cumin
8ouncesbroccolini
1cupwhole-milk plain strained (Greek-style) yogurt
1teaspoonhoney
DirectionsPosition oven rack in center; preheat to 450°F. Toss chicken and sweet potato with 2 tablespoons oil, 1 tablespoon harissa paste, 1/2 teaspoon salt and cumin on a large rimmed baking sheet until coated. Spread in an even layer with 1 chicken thigh, skin-side up, in each corner of the baking sheet.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PursellPile broccolini in the center of a 16-inch-long piece of foil. Drizzle with the remaining 1 tablespoon oil. Bring up both long sides of the foil until the edges meet; fold over, close and seal the edges. Fold each short side over to close and seal the edges. Place on the baking sheet with the chicken and sweet potato. Roast until an instant-read thermometer inserted in the thickest chicken parts registers 165°F and the sweet potatoes are tender, 20 to 25 minutes.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PursellSpread 1/4 cup yogurt onto each of 4 plates. Place a chicken thigh on each plate. Remove the broccolini from the foil; add to the sweet potato mixture. Add honey and the remaining 1 1/2 tablespoons harissa and 1/4 teaspoon salt; stir until combined. Divide the vegetable mixture among the plates. Spoon any remaining drippings from the baking sheet over the chicken.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PursellNutrition InformationServing Size: 1 chicken thigh & about 1 cup vegetable mixtureCalories 511, Fat 28g, Saturated Fat 7g, Cholesterol 138mg, Carbohydrates 32g, Total sugars 11g, Added sugars 1g, Protein 32g, Fiber 4g, Sodium 709mg, Potassium 899mgEatingWell.com, March 2024
Directions
Position oven rack in center; preheat to 450°F. Toss chicken and sweet potato with 2 tablespoons oil, 1 tablespoon harissa paste, 1/2 teaspoon salt and cumin on a large rimmed baking sheet until coated. Spread in an even layer with 1 chicken thigh, skin-side up, in each corner of the baking sheet.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PursellPile broccolini in the center of a 16-inch-long piece of foil. Drizzle with the remaining 1 tablespoon oil. Bring up both long sides of the foil until the edges meet; fold over, close and seal the edges. Fold each short side over to close and seal the edges. Place on the baking sheet with the chicken and sweet potato. Roast until an instant-read thermometer inserted in the thickest chicken parts registers 165°F and the sweet potatoes are tender, 20 to 25 minutes.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PursellSpread 1/4 cup yogurt onto each of 4 plates. Place a chicken thigh on each plate. Remove the broccolini from the foil; add to the sweet potato mixture. Add honey and the remaining 1 1/2 tablespoons harissa and 1/4 teaspoon salt; stir until combined. Divide the vegetable mixture among the plates. Spoon any remaining drippings from the baking sheet over the chicken.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PursellNutrition InformationServing Size: 1 chicken thigh & about 1 cup vegetable mixtureCalories 511, Fat 28g, Saturated Fat 7g, Cholesterol 138mg, Carbohydrates 32g, Total sugars 11g, Added sugars 1g, Protein 32g, Fiber 4g, Sodium 709mg, Potassium 899mg
Position oven rack in center; preheat to 450°F. Toss chicken and sweet potato with 2 tablespoons oil, 1 tablespoon harissa paste, 1/2 teaspoon salt and cumin on a large rimmed baking sheet until coated. Spread in an even layer with 1 chicken thigh, skin-side up, in each corner of the baking sheet.
Pile broccolini in the center of a 16-inch-long piece of foil. Drizzle with the remaining 1 tablespoon oil. Bring up both long sides of the foil until the edges meet; fold over, close and seal the edges. Fold each short side over to close and seal the edges. Place on the baking sheet with the chicken and sweet potato. Roast until an instant-read thermometer inserted in the thickest chicken parts registers 165°F and the sweet potatoes are tender, 20 to 25 minutes.
Spread 1/4 cup yogurt onto each of 4 plates. Place a chicken thigh on each plate. Remove the broccolini from the foil; add to the sweet potato mixture. Add honey and the remaining 1 1/2 tablespoons harissa and 1/4 teaspoon salt; stir until combined. Divide the vegetable mixture among the plates. Spoon any remaining drippings from the baking sheet over the chicken.
Nutrition InformationServing Size: 1 chicken thigh & about 1 cup vegetable mixtureCalories 511, Fat 28g, Saturated Fat 7g, Cholesterol 138mg, Carbohydrates 32g, Total sugars 11g, Added sugars 1g, Protein 32g, Fiber 4g, Sodium 709mg, Potassium 899mg
Nutrition Information
Serving Size: 1 chicken thigh & about 1 cup vegetable mixtureCalories 511, Fat 28g, Saturated Fat 7g, Cholesterol 138mg, Carbohydrates 32g, Total sugars 11g, Added sugars 1g, Protein 32g, Fiber 4g, Sodium 709mg, Potassium 899mg
Serving Size: 1 chicken thigh & about 1 cup vegetable mixture
Calories 511, Fat 28g, Saturated Fat 7g, Cholesterol 138mg, Carbohydrates 32g, Total sugars 11g, Added sugars 1g, Protein 32g, Fiber 4g, Sodium 709mg, Potassium 899mg
EatingWell.com, March 2024
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Nutrition Facts(per serving)663Calories39gFat33gCarbs49gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
