Gold Chicken with Roasted Veggies & Potatoes

Gold chicken with pineapple peanut satay sauce, roasted veggies, and purple sweet potatoes.

Savory • Creamy • Roasted • Comforting

Tender chicken marinated in a rich Pineapple Peanut Satay blend with Greek yogurt and warm spices, served alongside roasted vegetables and creamy mashed purple sweet potatoes. Built for meal prep, freezer stability, and satisfying comfort food with bold flavor.

Yield: 4–5 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes (plus marinating time)

INGREDIENTS

Gold Chicken Marinade

  • 680 g (1½ lb) chicken thighs (boneless or bone-in)
  • 120 g (½ cup) Pineapple Peanut Satay Sauce (PPSS)
  • 120 g (½ cup) plain Greek yogurt
  • 12 g (1 tbsp) light brown sugar
  • 4 g (1 tsp) garlic powder
  • 4 g (1 tsp) onion powder
  • 4 g (¾ tsp) kosher salt
  • 2 g (½ tsp) black pepper

Roasted Vegetables

  • 225 g (8 oz) broccolini
  • 225 g (8 oz) carrots, peeled and halved lengthwise
  • 15 g (1 tbsp) olive oil
  • Salt and pepper, to taste

Mashed Potatoes

  • 1 lb purple sweet potatoes (or Yukon Gold potatoes), peeled and cubed
  • 30 g (2 tbsp) butter or olive oil
  • Pinch of nutmeg
  • Splash of milk or cream
  • Salt, to taste

PREPARATION

Marinate the Chicken

In a bowl, whisk together:

  • Pineapple Peanut Satay Sauce
  • Greek yogurt
  • Brown sugar
  • Garlic powder
  • Onion powder
  • Salt
  • Black pepper

Add chicken thighs and coat thoroughly.

Marinate for at least 30 minutes.

For deeper flavor, marinate overnight if desired.

Roast the Vegetables

Preheat oven to 425°F.

Toss broccolini and carrots with olive oil, salt, and pepper.

Spread evenly on a baking sheet.

Roast for 18–25 minutes, turning once halfway through cooking, until tender and lightly charred.

Cook the Chicken

Place marinated chicken onto a baking sheet or roasting pan.

Roast at 425°F for 25–30 minutes, flipping halfway through cooking.

If desired, finish briefly under the broiler for additional caramelization and color.

Cook until chicken is fully cooked and lightly charred around the edges.

Prepare the Mashed Potatoes

Boil potatoes in salted water until fork-tender.

Drain thoroughly.

Mash with butter or olive oil.

Add a pinch of nutmeg and a splash of milk or cream.

Season with salt to taste and adjust consistency as desired.

ASSEMBLY

Portion mashed potatoes into meal prep containers or serving plates.

Top with roasted chicken.

Add roasted vegetables on the side.

STORAGE + MEAL PREP NOTES

Store refrigerated for up to 3 days after cooking or thawing.

For best quality, freeze for no longer than 1 month.

Reheats well and maintains texture during meal prep storage.

 

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