Roasted Chicken with Sweet Potatoes and Poblanos

This may be a chilly November morning, but I'm day dreaming about the most amazing island. 🏝No, not one with tropical beaches and tiki torches.  The island I'm dreaming about has a cutting board drawer and a drawer with an outlet for my computer.  This 2x6 foot island has a whopping 30 drawers!  #organizersdream Oh, and I forgot to mention the best part - this incredible island has a retractable platform so I can stand at my counter like a normal sized adult.  🤣

We're 24 hours away from seeing my vision become a reality. Nearly a year ago, I sketched what I imagined to be the ultimate kitchen island on a tiny piece of paper and here it is - about to be installed.  There were lots of nay sayers and cabinet makers who outright refused to even attempt to build this crazy cabinet.  There were hundreds of reasons why my plan wasn't going to work.  It wasn't structurally sound and some of the things I included in my plan, didn't even exist.  What can I say?  I'm a baker, not an architect.  

Some people have a work desk - I have a work island.  
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Along with the kitchen island, my stove will be reinstalled tomorrow as well.  Something I've been without for a week and a half.  You don't realize how much you depend on your stove until it's missing.  And can anyone explain, why I started craving pasta the minute that they took away my ability to boil water?  🍝Thankfully I still have my wall oven so I've been using that this week.  If you need a super tasty Fall comfort, sheet pan meal that you can make in your oven in less than an hour - you need to give this Roasted Chicken recipe a try.  It's healthy, it's super flavorful, it's quick and easy to put together and ...it doesn't require a stovetop.  

Roasted Chicken with Sweet Potatoes and Poblanos
4 sweet potatoes, peeled and halved and sliced into 1/2" slices
2 poblano peppers, halved, seeded and cut into 1/2"wide strips
3 Tablespoons oil
1 3/4 teaspoons salt
2 teaspoons chili powder
2 teaspoons oregano
2 teaspoons cumin
1 teaspoon pepper
4 bone in chicken breasts
1 Tablespoon honey
1/2 cup cojita cheese, crumbled (optional)
2 Tablespoons pumpkin seeds

Dressing
1/3 cup fresh cilantro, chopped
2 Tablespoons oil
2 cloves garlic, minced
1 1/2 teaspoons lime zest
2 Tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon pepper

Toss potatoes, poblanos, oil and 3/4 t. salt. 

Arrange potatoes around perimeter of a greased sheet pan. 

Place poblanos in center of pan. 

Combine chili powder, oregano, cumin, pepper and 1 t. salt.  

Pat chicken dry and rub with spice mixture. 

Whisk together dressing ingredients. 

Place chicken over poblanos and roast 35-40 minutes at 475.

Remove chicken from pan and transfer to a platter. 

Return vegetables to oven and roast 5-7 minutes longer. Let cool 5 minutes. 

Toss vegetables with dressing and pan juices. 

Brush chicken with honey. 

Sprinkle vegetables with cheese and pumpkin seeds. 

To all of you who have been waiting to see pictures of the new kitchen - they're coming.  Lots of changes coming this week - new lighting, pantry shelves and doors  and of course, my piece de resistance - the island.  I'm pretty sure you'll be sick and tired of seeing pictures of my kitchen by the time this is over.  Thanks for sticking with me through this process.  Much love. A

​Ciao!

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