Glazed Roasted Chicken with Sweet Potatoes

Chicken breasts halves glazed with apple jelly and baked with sweet potatoes - a warm and delicious dinner recipe! MORE+ LESS-

By Pillsbury Kitchens

August 16, 2010

Ingredients

bone-in chicken breast halves (with skin)

medium dark orange sweet potatoes, peeled, cut into 1-inch pieces

red bell pepper, cut into 1-inch pieces

green bell pepper, cut into 1-inch pieces

1/2

cup apple jelly

tablespoons butter

1/4

teaspoon salt

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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.
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.
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.

Sweet bell peppers are green until they mature. Red bell peppers are fully ripened green bell peppers. Bell peppers are perfect for roasting because they contain lots of moisture; roasting enhances their sweet flavors.
One cut-up frying chicken can be used in place of the chicken breast halves.
Purchase focaccia or an Italian pizza crust to top and serve with this easy supper dish. Sprinkle the surface of the bread with crumbled goat cheese and your favorite fresh or dried herbs. Drizzle a little olive oil over the cheese and herbs. Heat the bread in a 350°F. oven until warm and slightly crisp, 10 to 15 minutes.