Prep time: 20 minutes * Not considering marinade time
Cook time: 45 minutes
Level: Intermediate
Yield: Serves 4

Ingredients:

Marinade:

• ½ c. Bistro Blends Hot Bistro Oil
• Juice of 2 Lemons
• Juice of 1 Orange
  
• 2 Tbs. Honey
• Pinch of Salt and Pepper

• 8 skin-on, bone-in Chicken Thighs
• 2 small Sweet Potatoes, peeled and blanched
• ¼ c. Bistro Blends Fig Balsamic Vinegar
• 2 oz. Olive Oil
• ¼ c. Fresh Squeezed Orange Juice
• 2 Tbs. Green Onions, chopped

Preparation:

1. Chicken process:

• In a bowl, add Bistro Blends Hot Bistro Oil, juice of 2 lemons, honey, juice of 1 orange, and salt and pepper. Whisk well.
• Place marinade in a 1 gal. plastic food storage bag; add chicken and submerge well in marinade.
• Marinade chicken in refrigerator a minimum of 2-4 hours.
• Preheat oven to 350 degrees.
• Place chicken onto an appropriate baking pan. Bake at 350 degrees for approximately 45 minutes.

    2.    Sweet Potatoes:

• Cube blanched potatoes
• Heat sauté pan with olive oil
• Add potatoes and sauté for a few minutes
• Season with salt and pepper
• Add Bistro Blends Fig Balsamic Vinegar, green onions and ½ c. fresh squeezed orange juice and continue sautéing until potatoes are nice and tender and slightly carmelized.
• Serve with chicken