Roasted Chicken, Potatoes, and Poblano Peppers
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
The spice of poblano peppers gives this dish of roasted chicken and potatoes a lively kick.
Ingredients
2 medium sweet potatoes
3 small Yukon gold potatoes
2 small poblano peppers
3 tbsp. olive oil
kosher salt
Pepper
4 small chicken legs
1 tbsp. fresh lime juice
2 tsp. paprika
1/2 tsp. ground cinnamon
Instructions
Heat oven to 425 degrees F. On a large rimmed baking sheet, toss the sweet potatoes, Yukon Gold potatoes, and poblanos with 2 tablespoons oil and 1/4 teaspoon each salt and pepper.
In a large bowl, toss the chicken with the lime juice and remaining tablespoon oil, then the paprika and cinnamon.
Nestle the chicken pieces among the vegetables and roast until the chicken is cooked through and the vegetables are golden brown and tender, 25 to 30 minutes.
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