One-Pan Baked Chicken & Sweet Potatoes - Kraft Recipes Top
Comida Kraft
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One-Pan Baked Chicken & Sweet Potatoes

Prep Time
15
min.
Total Time
1
hr.
15
min.
Servings

4 servings

Avoid washing too many dishes with this One-Pan Baked Chicken & Sweet Potatoes! Our baked chicken and sweet potatoes feature brown sugar and fresh thyme.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Mix dressing, sugar and thyme until blended. Pour over potatoes in large bowl; mix lightly. Use tongs to transfer potatoes to roasting pan sprayed with cooking spray, reserving dressing mixture in bowl.
  • Add chicken to reserved dressing mixture; toss to evenly coat chicken with dressing mixture. Place next to potatoes in roasting pan.
  • Bake 1 hour or until potatoes are tender and chicken is done (165ºF). Transfer chicken and potatoes to platter, reserving drippings in roasting pan. Pour drippings through strainer, then drizzle over chicken.

Serving Suggestion

Serve with your favorite hot steamed fresh green vegetable to round out the meal.

Variation

Substitute fresh rosemary or 1 tsp. dried thyme leaves for the fresh thyme.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 530
Total fat 25g
Saturated fat 6g
Cholesterol 95mg
Sodium 180mg
Carbohydrate 45g
Sugars 17g
Protein 32g
% Daily Value
Vitamin A 810 %DV
Vitamin C 6 %DV
Calcium 6 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Absolutely delicious, I decided to use, half tarragon and half thyme because I was using powdered... Absolutely delicious, I decided to use, half tarragon and half thyme because I was using powdered thyme. Uhh, it was sooo good! The sweet of the brown sugar, and the spices all go so well together, I could eat the sauce just by itself! I made this for me and my honey, and I had spare for a one-person lunch the next day. I usually dont try new recipes, because they usually dont end up to great. But this one is going to definitely be a staple. Since, I used bone in chicken legs, I got all the chicken I needed for $2.50. Def a must in this economy.
Date published: 2011-11-15
Rated 5 out of 5 by from Good mix of savory and subtle sweet This was so good! I had regular Italian dressing versus zesty and it came out delicious. I had two leg quarters but used the full measurements for the sauce and I'm glad I did. It was just enough. Between the sweetness of the sweet potatoes, the flavor of the thyme and the tanginess of the Italian dressing, this made for a very flavorful dish.
Date published: 2016-12-04
Rated 2 out of 5 by from This meal was just okay. This meal was just okay. I liked the most of the chicken, some of it was too dry but the moist parts were very good with lots of flavor. The sweet potatoes I did not care for at all. I would make the chicken again with this marinade but not with the sweet potatoes.
Date published: 2011-09-11
Rated 4 out of 5 by from Cooked 2 sweet potatoes and 4 pieces of chicken (2 legs and 2 bone in theighs) and still wish i had... Cooked 2 sweet potatoes and 4 pieces of chicken (2 legs and 2 bone in theighs) and still wish i had doubled the sauce. The chicken was excellent! I didn't think brown sugar was going to pair well with thyme but it does so well!! I used dried thyme in the same quality as the fresh tasted great. Try it - at least with the chicken. Sweet Potatoes have lots of vitamins so I try to eat them but they aren't my fav veg so shrug. Whatever. Its fun to try new things. Seriously though try the chicken!! :)
Date published: 2011-11-08
Rated 4 out of 5 by from Made this tonight for dinner. Made this tonight for dinner. Used 4 thighs with skin & bones for 2 of us. Added 1 large onion cut in wedges to the sweet potatoes and doubled the sauce. I also microwaved the potatoes first for a few minutes to make sure they cooked through in the oven. They were perfect and the chicken was very moist and full of flavor. No need to cover pan during cooking. Have enough left over for another meal. Was very tasty, hubby enjoyed too! Will def make again.
Date published: 2012-03-28
Rated 5 out of 5 by from I made this with chicken breast I cut up. I made this with chicken breast I cut up. I seasoned the chicken breast with seasoning salt just so it would not be bland. I also, used 1 cup of Italian dressing, added onions, black pepper, garlic salt, covered with aluminum foil, and made steamed broccoli as a side. This turned out perfect, and my family loved it. Next time I think I will add mushrooms to the mix.
Date published: 2014-08-14
Rated 5 out of 5 by from I am not a sweet potato fan, but this was really good. I am not a sweet potato fan, but this was really good. Since I have a small family, I used 2 small sweet potatoes and 5 skinless chicken legs. I added the chicken the last 40 minutes. I didn't strain or pour the drippings over the chicken at the end. I didn't think it was worth the trouble. Perfect meal and I will definitely make again.
Date published: 2012-08-17
Rated 5 out of 5 by from Wonderful fall recipe! Wonderful fall recipe! I boiled the potatoes a few minutes before tossing so they would cook more evenly in my oven and used boneless skinless chicken breasts. It was wonderful! Doubled the sauce and it was the perfect amount. I also substituted a geneneric 'italian seasoning' (lots of green dried seasonings) for the thyme. YUM!
Date published: 2011-10-06
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