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
- 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
- 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.
- Divide chicken and potatoes among plates and garnish with additional rosemary.