Crispy Baked Chicken with Collards and Sweet Potatoes.

Crispy Baked Chicken with Sweet Potatoes and Sauteed Collard Greens

I love baked chicken, but especially when the skin is crispy. I accidentally made this years ago when I was a teenager. I used all thighs and cooked them on high heat with very little liquid in the bottom of the baking dish.  

This technique allows the skin to render while cooking one of your sides simultaneously. 
The chick was seasoned with McCormick salt-free seasoning, season all, garlic powder onion powder, and parsley flakes.  Let the seasonings meld for 30 mins minimum. 
Add oil to a hot pan and sear the chick until golden brown. Add 1 1/2 cups of water (or chicken broth or until the chicken is half covered) and 1 teaspoon of bullion. Cook for 40 mins uncovered. 

Season sweet potatoes and onions. Remove the chicken and put sweet potatoes in the cooking broth and add the chicken on top of the sweet potato. Put back in the oven for an additional 25 - 30 mins or until sweet potatoes are fork-tender. Plate and enjoy.

Видео Crispy Baked Chicken with Collards and Sweet Potatoes. канала The Elevated Palate