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Succulent Sweet-Potato Chicken


A unique way to make your chicken. The sweet potato adds a subtle sweetness to the chicken and acts as a sealant to keep the juices locked in. I know you’ll love this one! Use the sauce of your preference, or try both. Thanks to Nechama Marmer for the idea.


Prepare the Chicken

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Clean chicken and pat dry. Place onions and garlic on the bottom of a roasting pan, and add chicken on top.
3. With a vegetable peeler, peel thin, wide strips of sweet potato (cut the leftovers into chunks and place around the chicken). Carefully place the strips on each piece of chicken, overlapping slightly, until they are covered entirely. (The strips will soften while baking and envelop the chicken pieces. It’s magic!)

Prepare the Sauce

1. In a small bowl, combine ingredients of the sauce of your choice and pour over chicken, coating it evenly.
2. Bake for an hour and a half covered and half an hour uncovered, basting occasionally.
3. Serve over rice with onion-garlic dip. It’s amazing!