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Chicken And Sweet Potato Recipe Jamie Oliver

This easy chicken and sweet potato recipe Jamie Oliver can be made quickly on the stovetop and then baked in the oven. It also comes with delectable honey butter and chipotle pan sauce that everyone will enjoy!

Why you’ll love this recipe:

  • It’s devoid of gluten and dairy.
  • This Jamie Oliver chicken and sweet potato bake’s easy pan sauce is rich, sweet, and just a tad spicy.
  • It’s an all-in-one supper.
  • The chipotles in adobo sauce add a mild spice and smokiness that is well balanced with the silkiness of the butter and oil and a hint of sweetness from the honey.
  • If you’ve never used canned chipotles in adobo sauce before, they’re optional in this recipe (don’t worry, you can simply eliminate them if you’re sensitive to spice).
  • Although I do not advocate freezing it, it is ideal for meal prep.

What Is A Sweet Potato?

The sweet potato, sometimes known as sweet potato, is a dicotyledonous plant in the Convolvulaceae family, which includes bindweed and morning glory. Its starchy, sweet-tasting tuberous roots are eaten as a root vegetable. Young shoots and leaves are occasionally consumed as greens.

Chicken And Sweet Potato Recipe Jamie Oliver
Chicken And Sweet Potato Recipe Jamie Oliver

Ingredients & Modifications

  • Chicken thighs: This Jaime Oliver recipe asks for around 1 pound of chicken thighs, or approximately 4 chicken thighs total. In its stead, you might substitute a pound of boneless, skinless chicken breasts (cut into big pieces).
  • Sweet potatoes: The sweet potatoes, chicken, and chipotle-honey pan sauce work so well together in this recipe! If you like, you may use waxy or yellow potatoes.
  • Avocado oil: I prefer avocado oil since it has a neutral taste and a high smoke point (which lets me use it in a variety of types of cooking from sauteing to grilling and baking & more). However, you may use any other neutral-flavored oil, such as vegetable or canola oil, in its stead.
  • Butter: You may use regular butter or plant-based butter if you are lactose intolerant. In its stead, use ghee or a paleo-friendly plant-based butter.
  • Honey: I enjoy how the honey adds a little sweetness to this meal, which balances off the slight heat from the chipotle. It works well with the natural liquids from the chicken as well as the garlic, butter, and salt to make a tasty and easy pan sauce. You might use maple syrup, but keep in mind that it will lend a hint of maple taste to the finished meal.
  • Canned chipotle in adobo sauce: Canned chipotle peppers in adobo sauce are a terrific pantry staple to have on hand! It adds a lot of flavor without requiring you to smoke your peppers at the grocery store, look for canned chipotles alongside the salsa, spicy sauce, and tortillas. Plus, because the canned chipotle is shelf-stable, this becomes a really easy pantry supper.
  • Garlic clove: Because we’re making a healthy, basic pan sauce with few ingredients, I like the flavor of fresh minced (or finely grated) garlic in this recipe. However, granulated garlic powder might be substituted.
  • Kosher salt: At the grocery store, look for kosher salt besides conventional iodized salt it has a more delicate taste. Reduce your use of iodized salt.

Note: While the chipotle gives a wonderful little kick to this dish, you may eliminate it totally if you don’t have it, don’t want to use it, or are sensitive to heat. Alternatively, if you want it even spicy, twice the chipotle.

Can I Add Additional Vegetables?

Yes, you may add more veggies to the one-pan chicken if desired. It’s only a few things to keep in mind. First and foremost, you want to select meals that cook at the same rate so that you don’t have to contend with some becoming done much faster than others. Mushrooms, squash, asparagus, bell peppers, and zucchini are all terrific options.

How To Make Jamie Oliver Chicken And Sweet Potato?

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. 1/2 teaspoon salt on both sides of the chicken
  3. In a large 12-inch skillet, heat 1 tablespoon avocado oil over medium-high heat.
  4. Allow the chicken to brown for 3-4 minutes on one side. Cook for a further 3-4 minutes, or until browned on the other side. Place on a platter and put away.
  5. Reduce the heat to medium and stir in the sweet potatoes and the remaining 1 tablespoon avocado oil. Cook for 5 minutes, stirring constantly, after adding 1/2 teaspoon salt.
  6. Meanwhile, either in the microwave or on the stovetop, combine the butter, honey, chipotle, and garlic.
  7. Return the chicken and any collected juices to the pan when the potatoes are slightly browned. Pour in the honey-butter mixture and whisk to blend.
  8. Bake for 10-15 minutes, or until the chicken is cooked through and no longer pink in the center.
Chicken And Sweet Potato Recipe Jamie Oliver
Chicken And Sweet Potato Recipe Jamie Oliver

Recipe Tips

  • While the chipotle gives a wonderful little kick to this dish, you may eliminate it totally if you don’t have it, don’t want to use it, or are sensitive to heat. Alternatively, if you want it even spicy, twice the chipotle.
  • Make the most of your leftovers by getting creative with them to make them feel new and intriguing! By putting a few fried eggs on top, leftover sweet potatoes may easily be transformed into a quick morning hash. And leftover chicken may be served cold on top of salads for lunch or shredded and used in a pasta dish.
  • You can simply make this Jamie Oliver dish using chicken thighs or chicken breasts, whichever you prefer. Make a nutritious chicken breast and sweet potato supper by cutting them into big pieces so that they cook completely during the short time in the oven.

What To Serve How To Make Jamie Oliver Chicken And Sweet Potato?

Serve this Jamie Oliver Chicken And Sweet Potato with the veggies from the sheet pan to keep things simple and light:

How To Store Jamie Oliver Chicken And Sweet Potato?

In The Fridge: 

You can keep your Jamie Oliver Chicken And Sweet Potato in an airtight container in the fridge for up to 3 to 5 days. They should not be left out on the counter for longer than 2 hours.

In The Freezer:

 Do not store leftovers of this Jamie Oliver Chicken And Sweet Potato recipe in the freezer. Storing potatoes in the freezer causes them to discolor as well.

Chicken And Sweet Potato Recipe Jamie Oliver
Chicken And Sweet Potato Recipe Jamie Oliver

Frequently Asked Questions

Do I Have to Use a Skillet?

No. It is not necessary to use a skillet in this recipe any big pan or Dutch oven would suffice.

Can I Make this Vegetarian/Vegan?

Of course! You don’t need the chicken, so leave it out, but if you want some protein, toss in some crispy baked tofu. Replace the chicken stock with veggie stock as well. Nothing else needs to be changed.

How Do I Know the Chicken is Done?

When the chicken reaches 165°F on an instant-read thermometer or when you cut into it, the fluids flow clear and there is no pink, it is done. To be honest, I usually just chop the chicken to test when it’s done. If it isn’t, simply cook it for a few minutes longer.

Try More Recipes:

Jamie Oliver Chicken And Sweet Potato Nutrition Facts

Amount Per Serving ( 492g )

  • Calories 475
  • Total Fat 7.4g
  • Saturated Fat 2.6g
  • Cholesterol 204mg
  • Sodium 452mg
  • Potassium 1326mg
  • Total Carbohydrate 46g
  • Dietary Fiber 7.9g
  • Sugars 21g
  • Protein 60g
  • Vitamin A 412%
  • Vitamin C 43%
  • Calcium 6.3%
  • Iron 13%

Nutrition Facts Source: Source

Chicken And Sweet Potato Recipe Jamie Oliver

Difficulty:BeginnerPrep time: 5 minutesCook time: 25 minutesRest time: minutesTotal time: 30 minutesServings:4 servingsCalories:475 kcal Best Season:Available

Description

This easy chicken and sweet potato recipe by Jamie Oliver can be made quickly on the stovetop and then baked in the oven. It also comes with delectable honey butter and chipotle pan sauce that everyone will enjoy!

Ingredients

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. 1/2 teaspoon salt on both sides of the chicken
  3. In a large 12-inch skillet, heat 1 tablespoon avocado oil over medium-high heat.
  4. Allow the chicken to brown for 3-4 minutes on one side. Cook for a further 3-4 minutes, or until browned on the other side. Place on a platter and put away.
  5. Reduce the heat to medium and stir in the sweet potatoes and the remaining 1 tablespoon avocado oil. Cook for 5 minutes, stirring constantly, after adding 1/2 teaspoon salt.
  6. Meanwhile, either in the microwave or on the stovetop, combine the butter, honey, chipotle, and garlic.
  7. Return the chicken and any collected juices to the pan when the potatoes are slightly browned. Pour in the honey-butter mixture and whisk to blend.
  8. Bake for 10-15 minutes, or until the chicken is cooked through and no longer pink in the center.

Notes

  • While the chipotle gives a wonderful little kick to this dish, you may eliminate it totally if you don’t have it, don’t want to use it, or are sensitive to heat. Alternatively, if you want it even spicy, twice the chipotle.
  • Make the most of your leftovers by getting creative with them to make them feel new and intriguing! By putting a few fried eggs on top, leftover sweet potatoes may easily be transformed into a quick morning hash. And leftover chicken may be served cold on top of salads for lunch or shredded and used in a pasta dish.
  • You can simply make this Jamie Oliver dish using chicken thighs or chicken breasts, whichever you prefer. Make a nutritious chicken breast and sweet potato supper by cutting them into big pieces so that they cook completely during the short time in the oven.
Nutrition Facts

Servings 4


Amount Per Serving
Calories 475
% Daily Value *
Total Fat 7.4g12%
Saturated Fat 2.6g13%
Trans Fat 0g
Cholesterol 204mg68%
Sodium 452mg19%
Potassium 1326mg38%
Total Carbohydrate 46g16%
Dietary Fiber 7.9g32%
Sugars 21g
Protein 60g120%

Vitamin A 412%
Vitamin C 43%
Calcium 6.3%
Iron 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.