Roasted Sweet Potatoes & Chicken Thighs

Delicious sweet potatoes are the perfect bed for spicy, moist, succulent, flavorful and tender chicken thighs with a crisp crunchy skin that cook up fast in a very hot oven. This autumnal take on roast chicken is perfect for a chilly fall night - it's comfort food at its best!  Extremely easy and cheap, this dish is still hearty, warming and scrumptious.Try this mouth-watering chicken dish on a night in with friends or family and  will leave them begging for the recipe.


 Ingredients:

• chicken thighs 
• sweet potatoes
• mixture of peppers
• chili
• extra virgin olive oil
• salt
• bay leaves
• garlic
• white wine
• butter

In a tray season the chicken thighs with salt, a mix of peppers, chili, bay leaves and crushed garlic [but with the shell]. Drizzle with olive oil and then with white wine and bring to a preheated oven at 220º for about 1h. Wash the sweet potatoes, peel them and cut them into quarters. Place them on a tray and season with a mix of peppers, chili, salt and small dollops of butter, drizzling finally with extra virgin olive oil. Bake in preheated oven at 180 degrees about 45m.


Ingredientes:

• coxas de frango
•  batata doce
• mistura de pimentas
• piri piri
• azeite virgem extra
• sal
• louro
• alhos
• vinho branco
• manteiga [uso Mimosa] 

 Num tabuleiro coloque as coxas de frango temperadas com sal, mistura de pimentas, piri piri, folhas de louro e alhos esmagados [mas com a casca]. Regue com azeite e depois com vinho branco e leve ao forno pré aquecido a 220º cerca de  1h. Lave as batatas doces, descasque-as e corte-as aos quartos. Coloque-as num tabuleiro e tempere com mistira de pimentas, piri piri, sal e pedacinhos de manteiga, regando, por fim, com azeite. Leve ao forno pré aquecido a 180º cerca de 45m.