Sage-Roasted Chicken With Sweet Potatoes And Cipollini Onions – a delicious recipe with sweet potato, onions, brown sugar, salt, extra virgin olive oil, chicken breasts. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Peel the potatoes and cut into four pieces each. Peel the onions and if they are large cut in half to form half-moons.
2
Toss the onions and sweet potatoes with the brown sugar, 2 teaspoons of salt, 1/4 teaspoon of black pepper, and olive oil to moisten. Place in roasting pan.
3
Preheat oven to 425'. Slice breasts in half horizontally, season with salt and pepper, and slide sage leaves between layers.
4
Rub the chicken with olive oil and season their skin with salt and pepper. Place the chicken on top of the prepared vegetables in the roasting pan.
5
Cook the chicken in the preheated oven for 20 minutes. Turn the oven down to 375' and add one cup of water to the roasting pan. Roast for 30-45 minutes. Add more water if the pan juices become dry.
6
Let the chickens rest, covered lightly with a foil tent for 15 minutes. They will continue to cook as they rest. Serve with onions and potatoes on the side and the degreased pan juices spooned over.
533
kcal
Calories
4
g
Fat
87
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 medium (3 pounds) sweet potato, 16 cipollini onions or small white onions, 1/2 cup brown sugar, salt and freshly ground black pepper, and more.
Yes, Sage-Roasted Chicken With Sweet Potatoes And Cipollini Onions falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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