Warm-Spiced Roast Chicken over Brussels with Sweet Potato Fries

This meal tastes exactly how it sounds and looks! It is a very comforting warm-spiced chicken meal. I replaced the sweet potatoes from the recipe below with shaved Brussels sprouts, and just baked the sweet potato fries separately. I do have to note that we got a new food processor that works really well, so now my shaved Brussels will just look like Brussel rice. Anyways, I loved this combination of foods and since I measure my sweet potatoes separately after cooking, and I have to make a ton of sweet potatoes for each of my meals, it was just easier to bake them separately. I also used about 3 lbs of chicken breast and 2 lbs of Brussels for this meal, which ended up being way too much food for one dish, so I split it up into two dishes and got 10 meals out of it. I also only used one of the servings of cooking oil (I used ¼ cup coconut oil) because I did not want too much fat in my meals since this is the meal I eat before working out. I thought there was still a ton of flavor without that extra serving of oil, so honestly if you don’t want to use that much oil in the meal then you don’t have to. Unless you do want all of that oil, then by all means add it all! This was a super easy and simple one pan meal to make for meal prep that I will absolutely be making again in the future. ​

​Warm-Spiced Roast Chicken over Sweet Potatoes
Ingredients:

• 1 whole chicken, cut into 8 pieces by your butcher (I used 2-3 lb chicken breast instead)
• ¼ cup olive oil plus more for coating sweet potatoes (I omitted this)
• ¼ cup ghee or coconut oil
• 1 tsp garlic powder
• 1 tsp kosher salt
• 2 tsp paprika
• 1 tsp curry powder, mild
• 1 tsp cumin
• 4-6 whole sweet potatoes, washed, peeled and cut into cubes
• 1 small red onion, thinly sliced into strips
• 3 cloves garlic, minced
• 3 tsp fresh thyme
• 2 tbsp fresh parsley for garnishing

Directions:

1. Preheat oven to 450 degrees.
2. Add diced sweet potatoes, sliced onions, garlic, and thyme to a lightly oiled baking sheet. Drizzle with just enough olive oil to coat all of the potatoes, tossing with your hands to combine. Spread the potato mixture evenly on the pan, making sure that it is in a single layer for even baking.
3. Lay each piece of chicken directly on top of the sweet potato mixture.
4. In a small bowl, combine 1/4 cup olive oil, melted butter, garlic powder, salt, paprika, curry powder and cumin. Whisk until uniform. Brush the sauce liberally onto the chicken pieces. It will run down into the potatoes. No worries – this is a good thing!
5. Move the pan into the preheated oven. Bake for about 30-35 minutes or until the thermometer reads 165 degrees at the thickest part of the meat.
6. Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley and serve.

Original recipe found here