Chipotle-Glazed Chicken and Sweet Potato Sheet Pan Supper
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20Prep Time Minutes
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80Total Time Minutes
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7Number of Ingredients
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4Servings
Ingredients
- 4 chicken leg quarters (about 1.25 kg total)
- 1 jar (454 g) Frontera® Chipotle Salsa, divided
- 2 large sweet potatoes (about 750 g total), peeled and cut into large wedges
- 22 mL Pure Wesson® Vegetable Oil, divided
- 2 mL salt, divided
- 30 mL liquid honey
- 30 mL chopped cilantro
Directions
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Step one
In extra-large resealable bag, add chicken. Pour in 250 mL salsa, seal and shake to coat; refrigerate for at least 1 hour or overnight.
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Step two
Preheat oven to 200°C. Line baking sheet with foil
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Step three
In large bowl, toss sweet potatoes with 15 mL oil and 1 mL salt. Transfer to baking sheet and spread in an even layer. Remove chicken from marinade; discard marinade. Nestle chicken in among potatoes; brush chicken with remaining oil and sprinkle with remaining salt. Bake for 30 minutes.
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Step four
Meanwhile, in small saucepan set over medium heat, whisk together remaining salsa and honey and bring to a boil. Remove from heat and reserve 125 mL sauce for serving.
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Step five
Baste chicken with some of the honey-salsa mixture. Bake chicken and sweet potatoes for 30 minutes, basting every 10 minutes, or until an instant-read thermometer registers 74°C when inserted into the thickest part of a chicken thigh and sweet potatoes are tender.
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Step six
Serve with reserved honey-salsa mixture and garnish with cilantro.
Preparation images
Chipotle-Glazed Chicken and Sweet Potato Sheet Pan Supper
