Barbecue Chicken with Spicy Coconut Sweet Potatoes
Look for sweet potatoes that are a deep orange color inside—they have more Vitamin A than yellow sweet potatoes and become deliciously tender and almost creamy inside when roasted. They’re a great partner with a barbecue flavored chicken—or any roast chicken!
1 (3-1/4 pounds) Gold'n Plump® Seasoned Whole Chicken, Sweet BBQ flavor
3 large sweet potatoes, cut into 1-inch pieces
2 tablespoons olive oil
1 tablespoon agave nectar or honey
1 teaspoon hot pepper sauce or to taste
1 cup sweetened coconut flakes
Fresh sage sprigs, if desired
Heat oven to 350°F. Adjust oven racks so there is room for the chicken on the top rack and a rimmed baking sheet below it. Prepare chicken according to package directions and place in oven.
Line a rimmed baking sheet with foil. Mix potatoes, oil, agave nectar, and hot pepper sauce until potatoes are well coated. Arrange on baking sheet; place on oven rack beneath chicken. Bake 35 to 40 minutes, stirring occasionally, until very tender and browned. Stir coconut in with potatoes during last 5 minutes.
Arrange chicken on platter with potatoes, garnished with sage.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings6
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- PER SERVING
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Calories510
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Calories from Fat55%
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Total Fat32g
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Saturated Fat12g
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Total Carbohydrate25g
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Protein33g
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Sugars10g
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Cholesterol140mg
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Dietary Fiber3g
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Sodium1,070mg
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- DAILY VALUE
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Vitamin A220%
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Vitamin C3%
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Calcium6%
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Iron9%
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- DIETARY EXCHANGES
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Starch/Bread1
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Other Carbohydrates.5
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Fat2.5
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Med-Fat Meat4
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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