Fall-Inspired Roast Chicken

I love taking something as standard as oven-roasted chicken and changing the ingredients to reflect the current season.  Here is an easy 'meat-and-vegetable-in-one' meal that is quickly prepped and cooked for a weeknight meal.

Roast Chicken with Sweet Potatoes and Onions

Ingredients:
2 large sweet potatoes, sliced into 1/4" rounds
1 medium yellow onion cut into large chunks
1/2 cup white wine (or chicken stock)
Seasonings - salt, pepper, paprika
Extra virgin olive oil

In a 9x13 baking dish, combine sweet potatoes and onions.  Sprinkle with salt/pepper, drizzle with olive oil and gently stir to combine.  Place chicken on top (I used leg quarters in the above picture).  Drizzle chicken with olive oil and sprinkle with salt, pepper, paprika (as much of each as desired, sorry I don't use exact measurements) and rub spice/oil into chicken.  Pour white wine into bottom of pan.  Bake initially at 350 for 30 minutes until potatoes begin to soften.  Increase oven temperature to 425 to finish cooking and browning, approximately another 30 minutes, but check meat to make sure it's fully cooked.  Serve, enjoy and hope for leftovers!


Here are my tips 'n tricks:
- Ok, so there aren't really exact measurements for this recipe - sorry!!  Just season to your own liking!
- Any cut of chicken will work, just be sure to roast until meat is completely cooked through.