Kale Tabbouleh
Active: 30 minutes
Total: 30 minutes
Harissa and Honey Roasted Chicken with Sweet Potatoes and Thyme
Active Time: 10 minutes Total Time: 1 hour Serves: 4
Gluten Free
Ingredients
- 1 tablespoon harissa
- 1 tablespoon honey
- 1 teaspoon plus 2 tablespoons extra virgin olive oil
- 4 (6 to 8-ounce) boneless chicken breasts
- ¾ teaspoon kosher salt
- 1½ pounds sweet potato, cut into ½-inch thick pieces
- 1 cup grape tomatoes
- 3 cloves garlic, smashed
- 6 sprigs fresh thyme
- ¼ teaspoon freshly ground black pepper
Instructions
Heat the oven (with the oven rack in the lowest position) to 425°F.
In a medium bowl, whisk together the harissa, honey, and 1 teaspoon of the oil. Sprinkle the chicken with ¼ teaspoon of the salt. Add to the bowl and turn to coat. Let marinate while you prepare the sweet potatoes.
In a large skillet, combine the sweet potatoes, tomatoes, garlic, thyme, pepper, and the remaining 2 tablespoons oil and ½ teaspoon salt. Toss to combine. Roast for 15 minutes. Then place the chicken on top of the vegetables and roast until the chicken is cooked through, about 35 minutes more.
step by step
/01/
In a medium bowl, whisk together the harissa, honey, and 1 teaspoon of the oil. Sprinkle the chicken with ¼ teaspoon of the salt. Add to the bowl and turn to coat.
/02/
Cut the sweet potatoes into ½-inch thick pieces. Add to a large skillet.
/03/
Add the tomatoes, garlic, thyme, pepper, and the remaining 1T. oil and ½ tsp. salt. Toss to combine. Roast for 15 minutes. Place the chicken on top of the vegetables and roast until the chicken is cooked through, about 35 minutes more.
This recipe was printed from:
https://jessicaseinfeld.com/recipes/harissa-and-honey-roasted-chicken-with-sweet-potatoes-and-thyme
