Chipotle-Glazed Chicken and Sweet Potato Sheet Pan Supper
Minutes Prep time: 20
Minutes Total time: 120
Servings: 4
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 120
Servings: 4
Difficulty: easy
4 chicken leg quarters (about 2-1/2 pounds)
1 jar (16 oz each) Frontera® Chipotle Salsa
2 large sweet potatoes, peeled, cut in large wedges (about 1-1/2 pounds)
1-1/2 tablespoons vegetable oil, divided
1/2 teaspoon salt, divided
2 tablespoons honey
2 tablespoons chopped fresh cilantro
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 58 mg | 6% |
Carbohydrate | 46 g | 15% |
Cholesterol | 123 mg | 41% |
Total Fat | 29 g | 44% |
Iron | 2 mg | 12% |
Calories | 523 kcal | 26% |
Sodium | 976 mg | 41% |
Protein | 24 g | 48% |
Saturated Fat | 7 g | 33% |
Sugars | 18 g | 2% |
Vitamin C | 35 mg | 59% |
Place chicken in 1 gallon zip-top bag. Pour in 1 cup salsa; seal and refrigerate at least 1 hour or overnight.
Preheat oven to 400°F. Line baking sheet with aluminum foil. Toss sweet potatoes with 1 tablespoon oil and 1/4 teaspoon salt in large bowl. Pour onto baking sheet in even layer. Remove chicken from marinade; discard marinade. Place chicken on baking sheet with sweet potatoes; brush with remaining 1/2 tablespoon oil and sprinkle with remaining 1/4 teaspoon salt. Bake 30 minutes.
Meanwhile, bring remaining salsa and honey to a boil in small saucepan over medium heat. Remove from heat and set 1/2 cup sauce aside for serving. Baste chicken with honey-chipotle sauce; continue to bake 30 minutes, basting every 10 minutes until sweet potatoes are tender and chicken is no longer pink (180°F). Serve with reserved honey-chipotle sauce and garnish with cilantro.
Chipotle-Glazed Chicken and Sweet Potato Sheet Pan Supper