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1
Heat oven to 425°F. Arrange chicken, skin side up, in ungreased 15x10x1-inch baking pan. Arrange sweet potatoes and bell peppers around chicken.
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2
In small saucepan, combine all glaze ingredients. Heat over low heat until smooth, stirring occasionally. Brush chicken and vegetables with about 1/3 cup of the jelly mixture.
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3
Bake at 425°F. for 20 minutes. Stir vegetables; brush chicken and vegetables with remaining jelly mixture. Bake an additional 20 to 25 minutes or until chicken is fork-tender, its juices run clear and sweet potatoes are tender.
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