Savory, sweet, and all in one dish! Super moist and juicy chicken is steamed by cooking with parchment paper.
What you need:
1 whole chicken, cut up
1/4 c butter, softened
3 Tbl thyme
1 tsp poultry seasonng
1 tsp salt
1/2 tsp pepper
1 1/2 tsp olive oil
1/4 c butter, softened
3 Tbl thyme
1 tsp poultry seasonng
1 tsp salt
1/2 tsp pepper
1 1/2 tsp olive oil
3-4 sweet potatoes, peeled, sliced and cut into large chunks
2 med-large onion, wedged
4 garlic cloves, minced
1 Tbl lemon juice
Heat oven to 350. Stir butter, thyme, poultry seasoning, salt and pepper in a small bowl.Coat chicken with about half of the butter mixture. Heat a large pan over med-high heat. Once hot add oil and cook chicken until golden brown on both sides. About 5-7 minutes. Remove chicken to a large casserole or 9x13 pan. Add onions to the juices in the frying pan, Cook and stir about 1 minute. Add the garlic, stir and cook another 30 seconds. Add the sweet potatoes and cook 1 more minute.Add the remaining butter mixture. Stir as it melts and cook another minute. Arrange the vegetables in the pan with the chicken, being sure to keep them in one layer. Cut parchment paper to fit over the dish. Cover with a lid or foil if you don't have a lid. Bake in the oven for 50-60 minutes.
remove the chicken and vegetables to a serving platter. Using the sauce in the pan skim off any fat and bring to a boil over high heat. Stir in lemon juice and boil 3-4 minutes or until slightly thickened. Serve over the chicken.
4 garlic cloves, minced
1 Tbl lemon juice
Heat oven to 350. Stir butter, thyme, poultry seasoning, salt and pepper in a small bowl.Coat chicken with about half of the butter mixture. Heat a large pan over med-high heat. Once hot add oil and cook chicken until golden brown on both sides. About 5-7 minutes. Remove chicken to a large casserole or 9x13 pan. Add onions to the juices in the frying pan, Cook and stir about 1 minute. Add the garlic, stir and cook another 30 seconds. Add the sweet potatoes and cook 1 more minute.Add the remaining butter mixture. Stir as it melts and cook another minute. Arrange the vegetables in the pan with the chicken, being sure to keep them in one layer. Cut parchment paper to fit over the dish. Cover with a lid or foil if you don't have a lid. Bake in the oven for 50-60 minutes.
remove the chicken and vegetables to a serving platter. Using the sauce in the pan skim off any fat and bring to a boil over high heat. Stir in lemon juice and boil 3-4 minutes or until slightly thickened. Serve over the chicken.
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