Roasted Chicken with Sweet Potatoes and Collard Greens Roasted Chicken with Sweet Potatoes and Collard Greens
Roasted Chicken with Sweet Potatoes and Collard Greens
Roasted Chicken with Sweet Potatoes and Collard Greens
This Roasted Chicken with Sweet Potatoes and Collard Greens is a hearty, wholesome meal bursting with comforting flavors. Tender, golden-roasted chicken pairs perfectly with caramelized sweet potatoes and savory collard greens, creating a balanced dish that’s both satisfying and nutritious. Ideal for weeknight dinners or family gatherings, it’s a classic combination made simple and delicious.
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Recipe - Greenville #615
Roasted Chicken with Sweet Potatoes and Collard Greens
Roasted Chicken with Sweet Potatoes and Collard Greens
Prep Time30 Minutes
Servings4
Cook Time60 Minutes
Ingredients
4 chicken drumsticks
4 chicken thighs
1/4 cup vegetable oil
1 1/2 tsp salt
1 tsp black pepper
1 bunch collard greens
2 sweet potatoes, peeled
1/4 cup extra virgin olive oil
1/2 cup water
microgreens, for garnish
Directions
  1. Preheat the oven to 400° F. Rub the chicken with vegetable oil, salt and pepper. Set the chicken aside. Tear the collard greens into large pieces, and remove stems. Place in the bottom of a 9 x 13 pan. Cut the sweet potatoes into one-inch pieces. Add the olive oil, and toss to coat. Squeeze the oil into the collard greens. Add the water. Place a rack down inside the pan on top of the sweet potatoes and collard greens. Place the chicken on the rack. Roast until the chicken is golden and an instant-read thermometer inserted into the thickest part of the thigh reads 165° F (about 50 to 60 minutes). If the skin is not crispy enough, turn on the broiler for a few minutes until golden. Transfer the chicken to a platter. Use tongs to transfer greens and sweet potatoes. Arrange them around the chicken. Spoon some of the juices over the chicken. Garnish with microgreens. Serve immediately.
Nutritional Information

Per Serving: Calories: 600, Fat: 47 g (9 g Saturated Fat), Cholesterol: 150 mg, Sodium: 1,060 mg, Carbohydrates: 15 g, Fiber: 3 g, Protein: 29 g.

30 minutes
Prep Time
60 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
4 chicken drumsticks
Not Available
4 chicken thighs
Not Available
1/4 cup vegetable oil
Brookshire's 100% Pure All Purpose Vegetable Oil
Brookshire's 100% Pure All Purpose Vegetable Oil - 48 Fluid ounce
$4.48$0.09/fl oz
1 1/2 tsp salt
Not Available
1 tsp black pepper
Not Available
1 bunch collard greens
Fresh Collard Greens
Fresh Collard Greens - 1 Each
$1.48
2 sweet potatoes, peeled
Fresh Sweet Potato
Fresh Sweet Potato - 2.14 Pound
$1.43 avg/ea was $2.53 avg/ea$0.67/lb
1/4 cup extra virgin olive oil
Brookshire's Extra Virgin Olive Oil
Brookshire's Extra Virgin Olive Oil - 17 Fluid ounce
$8.98 was $10.98$0.53/fl oz
1/2 cup water
Not Available
microgreens, for garnish
Not Available

Nutritional Information

Per Serving: Calories: 600, Fat: 47 g (9 g Saturated Fat), Cholesterol: 150 mg, Sodium: 1,060 mg, Carbohydrates: 15 g, Fiber: 3 g, Protein: 29 g.

Directions

  1. Preheat the oven to 400° F. Rub the chicken with vegetable oil, salt and pepper. Set the chicken aside. Tear the collard greens into large pieces, and remove stems. Place in the bottom of a 9 x 13 pan. Cut the sweet potatoes into one-inch pieces. Add the olive oil, and toss to coat. Squeeze the oil into the collard greens. Add the water. Place a rack down inside the pan on top of the sweet potatoes and collard greens. Place the chicken on the rack. Roast until the chicken is golden and an instant-read thermometer inserted into the thickest part of the thigh reads 165° F (about 50 to 60 minutes). If the skin is not crispy enough, turn on the broiler for a few minutes until golden. Transfer the chicken to a platter. Use tongs to transfer greens and sweet potatoes. Arrange them around the chicken. Spoon some of the juices over the chicken. Garnish with microgreens. Serve immediately.