recipe: baked chicken and sweet potatoes

I tried this recipe for dinner on Friday night and it was so delicious (and simple) that it had to be shared. As chicken is the protein of choice in our house, I've tested numerous dishes over the past few years. This is going into my top 5 favorites. Fool-proof, incredibly flavorful and easy on the budget. I'm already looking forward to making it again.

One-pan Baked Chicken and Sweet Potatoes

3/4 c Zesty Italian Dressing
4 Tbsp brown sugar
2 Tbsp balsamic vinegar
1 Tbsp chopped fresh thyme
2 lbs sweet potatoes (about 4) cut in 3/4 inch wide spears
4 lbs chicken pieces (I used legs and thighs), on the bone

Heat oven to 375.

Mix salad dressing, brown sugar, vinegar and thyme in a bowl. Add potatoes, toss to coat. Transfer potatoes to lasagna or roasting pan (approx. 15x10x1"), reserving dressing mixture in bowl.

Add chicken to reserved dressing mix, toss to coat. Place in pan with potatoes. Pour remaining sauce over chicken.

Bake 1 hour or until potatoes are tender and chicken is cooked through (165 degrees).

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