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.
Recipe - Jacksonville #650
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
- 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
Not Available
Fresh Chicken Thighs, Combo - 2.96 Pound
$5.86 avg/ea$1.98/lb
Brookshire's 100% Pure All Purpose Vegetable Oil - 48 Fluid ounce
$4.48$0.09/fl oz
Not Available
Not Available
Fresh Collard Greens - 1 Each
$1.48
Fresh Sweet Potato - 2.14 Pound
$1.43 avg/ea was $2.53 avg/ea$0.67/lb
Brookshire's Extra Virgin Olive Oil - 17 Fluid ounce
$8.98 was $10.98$0.53/fl oz
Not Available
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
- 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.