Dinner

Roast Chicken Thighs with Sweet Potatoes and Olives is for Dinner.

Roast Chicken Thighs with Sweet Potatoes and Olives takes 15 minutes to prepare.

Roast Chicken Thighs with Sweet Potatoes and Olives takes 30 minutes to cook.

Roast Chicken Thighs with Sweet Potatoes and Olives makes 8 servings.

The ingredients for Roast Chicken Thighs with Sweet Potatoes and Olives are:

8 boneless skinless chicken thighs (1 1/2 to 1 3/4 pounds)
2 1/2 teaspoons extra-virgin olive oil, divided
1 teaspoon paprika (preferably smoked paprika)
1 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper (optional)
2 large or 3 medium sweet potatoes (1 1/2 pounds)
2 Yellow Onions, chopped
1 cup Ripe Pitted Olives

Here is how you make Roast Chicken Thighs with Sweet Potatoes and Olives:

I adopted this recipe from Favediets.com I replaced the chicken thighs with the boneless variety, ommited the Garlic salt and replaced with Garlic powder instead, and instead of shallots used yellow onions.1. Heat oven to 375 degrees F. 2. Place chicken thighs in 13 x 9-inch glass baking dish. Spread 1/4 teaspoon of the oil over each chicken thigh. Combine paprika, thyme, garlic powder and, if desired, cayenne pepper; sprinkle evenly over chicken. 3. Scrub potatoes; cut into 1-inch chunks. Toss potatoes and onions with remaining 2 teaspoons oil to coat lightly. Add olives; toss again. 4. Spread into an even layer on a 15 x 10-inch jelly roll pan. Bake chicken and sweet potato mixture 35 minutes or until chicken is cooked through (160 degree F internal temperature) and vegetables are tender, stirring vegetables once. 5. Arrange chicken and vegetables on serving plates; drizzle chicken juices from dish over all. Serve with cranberry chutney if desired.Serving Size: makes 8 equal servingsNumber of Servings: 8Recipe submitted by SparkPeople user HAZARDOUSSMOKER.

The nutritional information for Roast Chicken Thighs with Sweet Potatoes and Olives is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 242.4

• Total Fat: 16.8 g
• Cholesterol: 71.8 mg
• Sodium: 59.8 mg
• Total Carbs: 17.3 g
• Dietary Fiber: 2.4 g
• Protein: 16.4 g