Warm-Spiced Roast Chicken over Roasted Sweet Potatoes and Broccoli

This meal looks pretty similar to the One Pan Cranberry Balsamic Roasted Chicken I made last week, but it is a totally different taste! This meal was really refreshing after a week of Thanksgiving type meals and also this weeks flavorful Butter Chicken meal I made for lunches. I ended up throwing in some broccoli florets to be roasted with the sweet potatoes and used chicken breasts instead of a whole chicken. Also, the original recipe calls for adding butter on top of the chicken, but I took that out of the recipe because I never use butter. I think the chicken turned out tasting great without it, but check out the original recipe link below if you are a fan of butter. Anyways, this meal was simple with a warm-spice taste just like the name says. I will definitely be making this one again! 

Warm-Spiced Roast Chicken over Sweet Potatoes
Ingredients:

• 1 whole chicken, cut into 8 pieces by your butcher
• 1/4 cup olive oil plus more for coating sweet potatoes
• 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, 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