Ingredients
2large shallots,peeled, quartered
14ozsweet potatoes,or yams, peeled, sliced 1-inch thick, quartered
2garlic cloves,minced or pressed
2tspground turmeric,divided
1tspgarlic powder
1tspground ginger
2tspkosher salt,divided
2tbspolive oil
4chicken drumsticks,skinless, on the bone
4chicken thighs,skinless, on the bone
1lemon,juiced
½tspHerbs De Provence,or poultry seasoning
⅓cupwhite wine,or chicken broth
Preparation
Preheat the oven to 425 degrees F.
In a large mixing bowl, toss the shallots, yams, together with the garlic, 1 teaspoon of turmeric, ginger, 1 teaspoon of salt, and olive oil until thoroughly combined.
Spoon the mixture into a 9×13-inch baking dish or casserole pan, then arrange in an even layer.
Add the chicken to the mixing bowl and season with lemon juice, remaining 1 teaspoon of salt, 1 teaspoon of turmeric, and Herbs de Provence, then toss to coat well.
Transfer the chicken legs to the baking dish over the vegetables. Drizzle any of the remaining marinade over the top of the chicken and pour the wine around the sides of the dish.
Cover with foil and roast 45 minutes, turn chicken and sweet potatoes and finish for 15 more minutes, uncovered, until the chicken is fork-tender and the sweet potatoes are soft.
Spoon the sauce over the chicken and serve. Enjoy!
