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Baked Chicken and Roasted Sweet Potato

Once again, flavour takes center stage in this Independence edition of Cooking with Wine World. Chef Dane showcases a classic baked chicken and roasted potatoes, all elegantly garnished with a colorful medley of cooked vegetables and paired with the J. Lohr Pinot Noir.

How to prepare this dish

For Potatoes

  • 8 oz diced sweet potatoes
  • Steamed broccoli and butternut squash to garnish
  • Black pepper
  • White pepper
  • Cayenne pepper

 

For Chicken

  • Chicken leg and breast (or cuts of your choice)
  • 4 tbsp bajan seasoning

Instructions:

  • Preheat oven to 450°F/ 232°C
  • Add diced sweet potatoes to boiling water and cook until tender and remove from heat.
  • Season chicken with bajan seasoning.
  • Sear chicken on medium heat.
  • Add chicken and cooked sweet potatoes to a baking dish and bake for 25-30 minutes.
  • As chicken bakes, add broccoli and squash to simmering water and cook until tender.
  • Transfer to a frying pan on low heat and pan sear until slightly charred.
  • Plate roasted potatoes and chicken, then garnish with vegetables.
  • Serve.

 

PAIRS WELL WITH