Baked Chicken with Tomatoes & Sweet Potatoes
The complementary flavors of tomato and feta cheese are a tangy counterpoint to the sweet potatoes in this satisfying baked chicken dish.
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1-1/4 pounds unpeeled sweet potatoes, cut into 3/4-inch chunks
  • 1 pound plum tomatoes, cut into 1/2-inch chunks
  • 8 skinless bone-in chicken thighs (1-1/2 pounds total)
  • 2 ounces crumbled feta cheese

1. Preheat the oven to 400°F. Spray 9- x 13-inch baking dish with nonstick cooking spray.

2. In small bowl or cup, mix lemon juice, oregano, pepper, salt, and 2 tablespoons water.

3. Arrange sweet potatoes and tomatoes in baking dish. Drizzle evenly with half of lemon juice mixture. Place chicken on top of vegetables and drizzle with remaining lemon juice mixture.

4. Cover with foil and bake 45 minutes, occasionally spooning pan juices over chicken and vegetables. Uncover and bake 15 to 20 minutes, or until chicken is cooked through and vegetables are tender.

5. Crumble feta evenly over top of chicken and vegetables and bake three to four minutes longer, or until cheese is melted.

Nutritional Information
Per serving:: 364 calories, 9g total fat, 3.5g saturated fat, 2.2g monounsaturated fat, 1.6g polyunsaturated fat, 5.8g dietary fiber, 30g protein, 41g carbohydrate, 116mg cholesterol, 460mg sodium.
Good source of: beta-carotene, fiber, lycopene, potassium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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