Chicken and Sweet Potato Recipe
- cook TIME 43 mins
- prep TIME 7 mins
- total TIME 50 mins
Ingredients (11)
- 20 oz skin-on, bone-in chicken thigh
- 22 oz sweet potato cut into small cubes
- 4 oz red onion cut into small chunks
- 1 1/2 tbsp olive oil
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp parsley chopped
INSTRUCTIONS
Prep:
Place the chicken thigh skin-side down on a cutting board. Make a few cuts into the flesh of the chicken thigh so the seasonings can absorb better.
Use a vegetable peeler to peel away the skin of the sweet potato. Discard the skin. Cut the peeled sweet potato crosswise into 1-inch thick slices, then quarter those slices into small cubes.
Slice off the stem end and the root end, then peel away the skin of the red onion. Halve the peeled red onion lengthwise, then quarter each half into small chunks.
Finely mince the fresh parsley.
Cook:
Marinate the chicken thigh: On a large platter, add 20 oz skin-on, boneless chicken thigh, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1/2 tsp salt. With your hands, massage the seasonings evenly onto both sides of the chicken thigh.
Pan-sear the well-seasoned chicken thigh: Place a large cast-iron pan over medium heat, and add 1 1/2 tbsp olive oil. When the oil is ready, add chicken. Pan-sear the skin side of the chicken thighs for 5 minutes. Remove the chicken thigh from the heat.
Season the vegetables: Turn off the heat. In the same pan, add 22 oz cubed sweet potato, 4 oz red onion, 1 tsp Cajun seasoning, 1 tsp oregano, and 1/2 tsp black pepper. Mix well. Preheat the oven to 425°F to prepare for the next step.
Bake all the ingredients: Arrange the pan-seared chicken thighs on top of the vegetables. Place the cast-iron pan with chicken and vegetables in the preheated oven and bake at 425°F for 35 minutes.
Garnish and serve: Remove the cast-iron pan from the oven, then sprinkle 2 tbsp chopped parsley onto the chicken and vegetables. Transfer your desired portion onto a serving plate. Enjoy!
