Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories515 kcal (26%)
Total Fat18.9 g (27%)
Carbs22.3 g (9%)
Sugars5.1 g (6%)
Protein57.7 g (115%)
Sodium1247.1 mg (62%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2shallots
large, peeled and quartered
2sweet potatoes
or yams, peeled, sliced 1-inch thick and quartered
2garlic cloves
minced or pressed through garlic press
2 teaspoonsground turmeric
divided
1 teaspoongarlic powder
1 teaspoonground ginger
2 teaspoonskosher salt
divided
2 Tbspolive oil
4skinless chicken drumsticks
on the bone
4skinless chicken thighs
on the bone
1lemon juice
juice of
½ teaspoonHerbs De Provence
or poultry seasoning
⅓ cupwhite wine
swap for chicken broth for whole30/paleo
Instructions
Step 1
Preheat the oven to 425F.
OvenPreheatStep 2
In a large mixing bowl, toss the shallots, yams, together with the garlic, 1 teaspoon of turmeric, ginger, 1 teaspoon salt, and olive oil until thoroughly combined.
Step 3
Spoon the mixture into a 9 x 13-inch baking dish or casserole pan and arrange in an even layer.
Baking dishStep 4
Add the chicken to the mixing bowl and season with lemon juice, remaining 1 teaspoon salt, 1 teaspoon turmeric, and Herbs de Provence, toss to coat well.
Step 5
Transfer the chicken legs to the baking dish over the vegetables.
Baking dishStep 6
Drizzle any of the remaining marinade over the top of the chicken and pour the wine around the sides of the dish.
Step 7
Cover with foil and roast 45 minutes, turn chicken and sweet potatoes and finish, uncovered, until the chicken is fork-tender and the sweet potatoes are soft, about 15 minutes. Spoon the sauce over the chicken and serve.
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