Chicken and Sweet Potato Bake

Chicken and Sweet Potato Bake

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"My husband thought this was the best invention ever. I like how easy it is."
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Ingredients

1 h servings 576 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 576 kcal
  • 29%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 77.4g
  • 25%
  • Protein:
  • 52 g
  • 104%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 464 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Stir the apple, sweet potatoes, onion, nutmeg, cinnamon, ginger, salt, and pepper together in a bowl. Pour into a baking dish and place the chicken breasts on top.
  3. Bake in the preheated oven until the chicken is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Reviews

34
  1. 41 Ratings

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Most helpful positive review

The flavors go together really well. The only reason I knocked off a star is because I think the temperature needs to be upped to 375 F. After an hour at 350, my chicken was still pink and the...

Most helpful critical review

DH & I agree that we did not care for this recipe. Chicken was tender but had no flavor. I cooked it in my slow cooker on low for 7 hrs., using boneless-skinless chicken breasts. Won't be making...

The flavors go together really well. The only reason I knocked off a star is because I think the temperature needs to be upped to 375 F. After an hour at 350, my chicken was still pink and the...

This is a very good and satisfying recipe. After reading reviews, I sauteed small chopped sweet potato, celery and apple in 1T olive oil. Then added spices when the vegetables/fruit were gettin...

I used four bone-in chicken thighs, splash of apple juice, dried cranberries and a shallot instead of the onion. Everything else in the recipe was kept as is. Sometimes you just have to work wi...

Very very good. I didn't have an apple so I went with out it. I was worried that the veggies or chicken would be dry but both were excellent. I will make this again for sure. Oh and my son love...

This was really good and so easy. I used butternut squash because that's what I had on hand. I will be making this again.

I made this in the slow cooker with boneless chicken breasts. Overall, it was pretty good, but I found the ginger overpowered the other spices. I might use pumpkin pie spice next time.

I found that this was turning out very dry so I added a bit of chicken stock and plopped the whole thing into the pressure cooker. After some time in there, the sweet potatoes and apples came ou...

DH & I agree that we did not care for this recipe. Chicken was tender but had no flavor. I cooked it in my slow cooker on low for 7 hrs., using boneless-skinless chicken breasts. Won't be making...

Well this was a fine dinner. I am a huge sweet potato fan and enjoyed the flavor with the chicken. I did saute the potatoes with some celery in olive oil for a bit before adding to the dish. ...