Categories: Meals

Ingredients

• 4 skin on, bone in chicken breasts
• 2 tablespoons apple cider vinegar
• Kosher salt, freshly ground pepper
• 2 fresh Chorizo, sliced
• 2 tablespoons olive oil, divided
• 4 large garlic cloves, smashed
• 2 large sweet potatoes cut into long wedges about 1/2” thick
• 1 large red onion, cut in half and then cut each half into quarters
• 1/4 cup dry white wine
• 1 sprig rosemary, plus additional for garnish

Directions

1. Preheat oven to 425°. Season chicken with vinegar, salt and pepper; set aside. Heat 1 Tbsp. olive oil in a large skillet over medium high heat. Add chorizo and cook, stirring occasionally until starting to brown about 2 minutes. Add chicken, skin side down and cook, until golden brown, 5-8 minutes
2. Toss sweet potatoes, garlic, onion, rosemary, white wine and remaining Tbsp. oil on a rimmed baking sheet. Place chicken and chorizo on top of vegetables and roast until chicken is cooked through and potatoes are tender, 20-25 minutes.
3. Divide chicken and potatoes among plates and garnish with additional rosemary.

Email to a friend | Print this recipe | Back