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Honey Baked Chicken and Sweet Potatoes


French Dressing
  1. 1/3 cup vegetable oil
  2. 2 Tbsp.white wine vinegar
  3. 1/2 tsp. paprika
  4. 1/4 tsp. dry mustard
  5. 1/4 tsp. dried tarragon
  6. 1 garlic clove, minced
  7. 1/3 cup liquid honey
  8. salt and pepper to taste
The Rest
  1. 8 boneless, skinless chicken breast halves
  2. salt and pepper to taste
  3. 2 sweet potatoes, peeled and cut into bite-sized pieces
  1. To make dressing: mix oil, vinegar, paprika, dry mustard, tarragon, garlic, honey, salt and pepper together.
  2. Preheat oven to 350 F.
  3. Sprinkle chicken with salt and pepper and place in deep casserole (you don’t have to brown it). Pour dressing over chicken; cover and bake for 30 minutes.
  4. Boil potatoes just until fork tender. Drain. After chicken has cooked for 30 minutes, add sweet potatoes to casserole, stir to coat, cover and cook another 20 minutes.
The Best of Bridge

This recipe is available in the book A Year of the Best.

Join the discussion 2 Comments

  • Susan Hucik says:

    This recipe is in “A Year of the Best”, and I’m wondering about the chicken quantity and serving amounts. 8 boneless chicken breast halves is an awful lot for 4-6 persons, is this really correct? I need to know what dressing quantities to use for just 2 chicken breast halves for 2 persons. Can you help? I’m not sure dividing by 4 is going to be enough dressing.

  • rogerafrance says:

    Thank you so much for sharing this wonderful recipe.

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