Orange-Ginger Chicken Thighs With Sweet Potatoes
Note: Vary the vegetables that roast with the chicken. Right now, local sweet potatoes are still available. When spring comes in, try baby turnips and new potatoes, and serve garnished with watercress and sorrel. From Beth Dooley.
• 2 to 3 tbsp. butter, softened, divided
• 2 lb. sweet potatoes, sliced 1/4-in. thick
• 4 to 6 green onions, white parts only, sliced thin
• 3 to 4 chicken legs and thighs, with bones and skin
• Coarse salt
• Ground pepper
• 1/4 c. fresh orange juice
• 1/4 c. chicken stock
• 1 tbsp. freshly grated ginger
• 1/4 c. chopped fresh cilantro
Preheat the oven to 450 degrees.
Lightly coat a shallow baking dish with a little of the butter. Lay the sweet potato and green onion slices on the bottom of the dish. Rub the remaining butter over the chicken and place the chicken on the sweet potatoes. Sprinkle with salt and pepper. In a small dish, whisk together the orange juice, stock and ginger, and pour into the dish.
Roast the chicken until it begins to brown and some of the fat has been rendered, about 20 minutes. Baste with the pan juices, reduce the heat to 350 degrees, and continue roasting until the skin is crispy, the meat is no longer pink at the bone, the juices run clear, and an instant-read thermometer reaches 165 degrees, about 25 to 30 minutes.
Variation: Substitute a mix of baby turnips and new potatoes for the sweet potatoes. Also use dry white wine instead of orange juice, plus 1 tablespoon chopped fresh thyme for the cilantro.
Nutrition information per serving:
Calories 285 Fat 11 g Sodium 170 mg
Carbohydrates 25 g Saturated fat 5 g Total sugars 6 g
Protein 21 g Cholesterol 105 mg Dietary fiber 4 g
Exchanges per serving: 1 ½ carb, 3 medium-fat protein.