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This recipe is super versatile, so add whatever ingredients make you and your family happy.
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This is just what myself and my hubby like.
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The picture above is a night I used just sweet potatoes, onions and chicken thighs.
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Preheat your oven to 400 degrees (F).
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Recommended, but optional: I like to start by parboiling my sweet potatoes.
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They seem to come out sweeter, and roast up much quicker.
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Put your sweet potato cubes in a pot, cover them with water, and heat them to boiling.
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Allow them to boil for approximately 3-4 minutes until they get that bright orange color but arent soft yet.
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Then drain and set aside.
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While your potatoes are par-boiling rub your chicken thighs with the garlic powder, sage, and salt and pepper to taste.
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Also recommended, but optional: heat the olive oil in your favorite skillet until a drop of water sizzles on the skillet surface.
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Then brown both sides of the chicken thighs.
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Once your sweet potatoes are par-boiled and your chicken thighs are browned, you can assemble everything in your baking dish.
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Add drained sweet potatoes, onions, garlic, tomatoes and mushrooms into a baking dish.
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Stir together if you like, or layer.
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Then place your chicken thighs on top.
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Roast at 400 degrees (F) for approximately 30 minutes (longer if you chose not to par-boil your sweet potatoes or brown your chicken thighs) or until your sweet potatoes are soft and your chicken is cooked through.
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Serve, and enjoy!
