Chipotle-Glazed Chicken and Sweet Potato Sheet Pan Supper
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20Prep Time Minutes
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80Total Time Minutes
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7Number of Ingredients
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4Servings
In extra-large resealable bag, add chicken. Pour in 250 mL salsa, seal and shake to coat; refrigerate for at least 1 hour or overnight.
Preheat oven to 200°C. Line baking sheet with foil
In large bowl, toss sweet potatoes with 15 mL oil and 1 mL salt. Transfer to baking sheet and spread in an even layer. Remove chicken from marinade; discard marinade. Nestle chicken in among potatoes; brush chicken with remaining oil and sprinkle with remaining salt. Bake for 30 minutes.
Meanwhile, in small saucepan set over medium heat, whisk together remaining salsa and honey and bring to a boil. Remove from heat and reserve 125 mL sauce for serving.
Baste chicken with some of the honey-salsa mixture. Bake chicken and sweet potatoes for 30 minutes, basting every 10 minutes, or until an instant-read thermometer registers 74°C when inserted into the thickest part of a chicken thigh and sweet potatoes are tender.
Serve with reserved honey-salsa mixture and garnish with cilantro.
Chipotle-Glazed Chicken and Sweet Potato Sheet Pan Supper