Chicken Roasted with Turmeric and Sweet Potatoes
Roasted Chicken Legs with Asian Flavor

Chicken Roasted with Turmeric and Sweet Potatoes 

4 skinless chicken drumsticks (on the bone) 

4 skinless chicken thighs (on the bone) 

2 sweet potatoes (or yams) 

2 large shallots 

2 cloves garlic, minced 

2 teas. ground turmeric 

1 teas. garlic powder 

1 teas. ground ginger 

2 teas. kosher salt 

½ teas. Herbs de Provence (or poultry seasoning) 

1/3 cup low-sodium chicken broth 

2 Tbsp. olive oil 

Juice of 1 lemon 

Peel the sweet potatoes and slice 1-inch thick and quarter.  Peel and quarter the shallots.  Preheat oven to 425 degrees F.   In a large bowl toss together the shallots, sweet potatoes, garlic, 1 teaspoon of turmeric, ginger, 1 teaspoon salt and olive oil and toss until thoroughly combined.  Spray a 9×13 baking dish with cooking spray and arrange the sweet potato mixture in an even layer in the baking dish.  Place the chicken in the same bowl and season the chicken with lemon juice, the remaining salt, remaining turmeric, and Herbs de Provence.  Toss to coat well.  Transfer the chicken to the baking dish and place the chicken over the vegetables.  Spoon any liquid remaining in the mixing bowl over the chicken.  Pour the chicken broth around the sides of the dish.  Cover the baking dish with foil and roast for about 45 minutes.  Turn over the chicken and sweet potatoes and roast, uncovered, for about 15 minutes or until the chicken is fork-tender and the sweet potatoes are soft.  Spoon the sauce over the chicken and serve. 

Recipe makes 4 servings  Estimated WW Smart points 11 per serving 

Roasted Chicken Legs with Asian Flavor 

6 chicken legs (thighs and legs attached), about 3 lbs.  

6 cloves garlic 

1 large shallot 

1 Tbsp. fresh ginger, grated 

1 Tbsp. sugar (or agave) 

¼ cup reduced sodium soy sauce 

½ teas. Chinese five-spice powder 

Fresh ground pepper to taste 

Trim any excess fat from the chicken legs.  In a blender combine the garlic, shallot, ginger, sugar, soy sauce, five-spice powder and pepper and blend until smooth.  Place the chicken in a large zip-top bag or a container, pour in the marinade from the blender and toss the chicken to cover it evenly.  Place the chicken in the refrigerator for 6-8 hours or overnight.  Preheat oven to 400 degrees F.  Line a roasting pan with foil and place the chicken on a rack in the pan.  Cover the chicken with a loose tent made from foil.  Roast the chicken in the preheated oven for 30 minutes.  Remove the foil tent and continue to cook the chicken for about 45 minutes or until the internal temperature is 165-170 degrees F.  Baste the chicken occasionally while it is roasting. 

Recipe makes 6 servings  Estimated WW Smart points 10 per serving  Recipe is Keto Friendly