1-2 medium sweet potatoes, cut into thin wedges (leave skin on if organic)
2 tbsp extra-virgin olive oil
1 tbsp of dried rosemary
Sea salt and pepper to taste
Preheat oven to 350F (180C). Place a piece of parchment paper on top of a large baking sheet.
Place chicken wings in a large bowl and sprinkle with garlic powder, sea salt and pepper. Spread evenly on to the baking sheet.
Next, place wedges into a large bowl (make sure you wash the bowl that had the chicken if you’re using it for the potato) and drizzle with olive oil. Sprinkle with rosemary and sea salt and pepper to taste.
Make sure the wedges are evenly coated. Spread the wedges on to the baking sheet beside the chicken wings.
Bake for 35-40 minutes or until the potatoes are tender and the chicken wings are crispy. If you want both sides of the wings crispy, flip halfway through.
Refrigerate any leftovers and heat up in the oven the next day. Keep in the fridge for up to 3 days or freeze for up to a month in an airtight container.
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