Categories: Chicken, main dish

Ingredients

• 2 medium sweet potatoes (about 1 lb.),
• peeled and cut into 2 inch pieces
• 3 small Yukon Gold potatoes, cut into 1-inch
• thick wedges
• 2 small poblano peppers, sliced
• 3 Tbsp. olive oil
• Kosher salt and pepper
• 4 small chicken legs, split (4 thighs and
• 4 drumsticks)
• 1 Tbsp. fresh lime juice
• 2 tsp. paprika
• 1/2 tsp. ground cinnamon

Directions

1. !. heat oven to 425 degrees. On a large rimmed baking sheet, toss the sweet potatoes, Yukon gold potatoes and poblanos with 2 Tbsp. oil and 1/4 tsp. each salt and pepper.

2. In a large bowl, toss the chicken with the lime juice and remaining Tbsp. oil, then the paprika and cinnamon.

3. Nestle chicken pieces among the vegetables and roast until the chicken is cooked through and the vegetables are golden brown and tender, 25 to 30 minutes.

4. Use any leftovers : shred the chicken, discarding the skin and bones. Fill warmed corn tortillas with the chicken and vegetable mixture and top with sour cream, salsa and fresh cilantro.

Email to a friend | Print this recipe | Back