Chile-Lime Chicken Thighs with Roasted Purple Sweet Potatoes
A bright, spring-forward Tex-Med dinner with juicy roasted chicken thighs, deeply caramelized sweet potatoes, and a crunchy lime-cabbage slaw. It uses seasonal Texas produce and one of the best sale items for value and freshness.
Ingredients
- Pine Manor Boneless Skinless Chicken Thighs 1 pack (about 1 to 1 1/4 lb) 6.99
- PRODUCE Organic Purple Stokes Sweet Potato 2 medium sweet potatoes 2.54
- PRODUCE Organic Green Cabbage 1/2 small head, thinly sliced 1.10
- PRODUCE Lime 2 limes 0.49
- PRODUCE Organic Yellow Onion 1 small onion, cut into wedges 2.99
- PRODUCE Cilantro Bunch 1/2 bunch, chopped 0.99
- PRODUCE Organic Garlic, 3 CT 2 cloves, minced 2.89
- Pantry olive oil 3 tablespoons
- Pantry ground cumin 1 teaspoon
- Pantry chili powder 1 teaspoon
- Pantry smoked paprika 1 teaspoon
- Pantry honey 1 teaspoon
- Pantry kosher salt to taste
- Pantry black pepper to taste
Instructions
- Preheat the oven to 425°F. Line a sheet pan for easy cleanup. Peel 2 medium Organic Purple Stokes Sweet Potatoes and cut them into 3/4-inch wedges. Cut 1 small Organic Yellow Onion into thick wedges. Place the sweet potatoes and onion on one side of the pan with 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Toss well and spread in a single layer.
- Pat 1 pack boneless skinless chicken thighs dry. In a bowl, mix 1 tablespoon olive oil, 2 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, the zest of 1 lime, 1 tablespoon lime juice, 1/2 teaspoon kosher salt, and black pepper. Coat the chicken thighs thoroughly in the seasoning mixture.
- Place the seasoned chicken thighs on the open side of the sheet pan. Roast for 25 to 30 minutes, flipping the sweet potatoes once halfway through, until the chicken is browned and cooked through and the sweet potatoes are tender with dark edges.
- While the chicken roasts, make the slaw. Thinly slice 1/2 small head Organic Green Cabbage and finely chop 1/2 bunch cilantro. In a bowl, combine the cabbage, cilantro, juice of 1 lime, 1 teaspoon honey, 1/2 tablespoon olive oil, and a pinch of salt. Toss well and let it sit so it softens slightly but keeps its crunch.
- Rest the chicken thighs for 5 minutes after roasting. If the pan juices are plentiful, spoon a little over the chicken for extra gloss and flavor.
- Plate by swiping a small mound of slaw slightly off-center on each plate, stacking the roasted sweet potato wedges beside it, and topping with the chicken thighs at an angle. Scatter a little extra chopped cilantro over the top and serve with lime wedges from any remaining lime pieces.
Cook time: 40 minutes
Estimated cost: $15-19
Health notes: Approx. 620 calories per serving. About 36g protein, 28g fat, 42g carbohydrates, 7g fiber. Balanced plate with lean-ish dark meat, roasted vegetables, and a raw crunchy slaw.
Drink pairing: A citrusy Sauvignon Blanc is excellent with the lime and roasted chicken, while a dry Rosé also works beautifully if you want something a touch more flexible with the sweet potatoes and slaw.