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This Baked Chicken with Sweet Potatoes makes a wonderful main dish that your family and friends will enjoy. The gravy just adds to this recipe and gives the chicken and potatoes an extra moistness. This is great with my sour cream cornbread muffins and a green vegetable such as broccoli.
4 medium sized chicken breasts (could use other chicken parts in this recipe such as thighs or legs)
3 to 4 medium sweet potatoes, peeled and cut in chunks
1 medium onion, chopped (I use purple onions)
1 cup chicken broth
1/4 cup orange juice
1/4 cup honey
1 tablespoon olive oil
2 tablespoons spicy brown mustard
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon black pepper
Place the sweet potatoes and onion in a 2 to 3 quart baking dish with the chicken breasts on top. Whisk together the chicken broth, orange juice, honey, olive oil and mustard and thyme. Pour over the chicken and sweet potatoes. Sprinkle on the salt and pepper. Bake in preheated 400 degree oven covered for 35 minutes, remove cover, baste with gravy mixture and continue baking uncovered another 35 minutes or until sweet potatoes are tender and chicken is cooked. Makes 4 large servings. (If your chicken breasts are very large they could be halved to make 8 servings.)
Note: I take the broth from the chicken, strain, add 1 teaspoon cornstarch and bring to a boil on top of the stove stirring to keep from burning. This will thicken in about a minute. Pour into a gravy boat or small pitcher to serve over chicken.
If you like this recipe, you might also like my recipe for Baked Chicken With Peaches.
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