Name: One Pan Chicken and Sweet Potato Skillet
Ingredients: 1½ pounds boneless, skinless chicken thighs (about 6 thighs); 2 large sweet potatoes (about 1½ pounds), cut into ¾-inch cubes; 1 medium red onion, sliced into half-moons; 3 tablespoons olive oil, divided; 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried); 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried); 3 cloves garlic, minced; 1 teaspoon smoked paprika; ½ teaspoon ground cumin; ¼ teaspoon cayenne pepper (optional); 1 teaspoon kosher salt, divided; ½ teaspoon freshly ground black pepper; 2 tablespoons maple syrup or honey; Fresh parsley, chopped, for garnish; Lemon wedges, for serving

Description

This one-pan wonder is what weeknight dinner dreams are made of. Crispy chicken, caramelized sweet potatoes, and only one dish to wash at the end.

Ingredients

Scale

1½ pounds boneless, skinless chicken thighs (about 6 thighs)
2 large sweet potatoes (about 1½ pounds), cut into ¾-inch cubes
1 medium red onion, sliced into half-moons
3 tablespoons olive oil, divided
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
2 teaspoons fresh thyme leaves (or ¾ teaspoon dried)
3 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon cayenne pepper (optional)
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper
2 tablespoons maple syrup or honey
Fresh parsley, chopped, for garnish
Lemon wedges, for serving

Instructions

Pat chicken thighs dry with paper towels. Season with ½ teaspoon salt and ¼ teaspoon pepper. In a small bowl, combine rosemary, thyme, garlic, paprika, cumin, and cayenne (if using). Set aside half of this spice mixture. Toss sweet potato cubes with 1 tablespoon olive oil, remaining ½ teaspoon salt, ¼ teaspoon pepper, and half of the spice mixture.
Heat a large 12-inch cast iron skillet over medium-high heat. Add 1 tablespoon olive oil and when hot, add the seasoned sweet potatoes in a single layer. Cook undisturbed for 3-4 minutes until bottoms are golden. Stir and cook another 5 minutes until partially cooked but still firm in center. Transfer to a plate.
Return skillet to medium-high heat and add remaining tablespoon of olive oil. Place chicken thighs presentation-side down in the pan. Cook for 5-6 minutes until deeply golden, then flip and cook for another 2 minutes.
Reduce heat to medium and add sliced red onions around the chicken. Cook for 2-3 minutes until beginning to soften. Return partially cooked sweet potatoes to the pan, tucking them between chicken pieces. Sprinkle with remaining spice mixture and drizzle with maple syrup or honey. Cover and cook for 8-10 minutes, until chicken reaches 165°F and sweet potatoes are fork-tender.
Remove from heat and let rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges for squeezing over the top.