LUCY BURDETTE: I'd seen a variation of a one-pan chicken and sweet potato dinner on Pinterest, and it looked delicious and manageable. Another deadline dinner! This turned out so well that I tripled the recipe for our supper club--everyone raved and I bet you will too...
Ingredients
· 4 Chicken thighs, bone-in and skin on
· 2 Garlic cloves
· 1 sweet onion
· 2 medium sweet potatoes
· several sprigs of fresh thyme
· 2 tbsp mustard
· 1/2 tsp black pepper, ground
· 1 tbsp brown sugar
Sauté the chicken thighs in a little olive oil until both sides have browned a bit.
Meanwhile wash the sweet potatoes and cut them into chunks. Peel and chunk the onion. Peel the garlic.
Mix the mustard (I used one tablespoon each of two kinds, Grey Poupon and Kozlik’s Amazing Maple) with the brown sugar. Smear this mixture on the top of each chicken thigh.
If you are using the cast-iron skillet, remove the chicken and spread the vegetables in the bottom of the pan. Add the chicken on top. If you’re using a casserole, grease the bottom of the dish lightly, add the vegetables, then the chicken, and then proceed with the mustard mixture and sprinkle the pan with fresh thyme. Bake in a 375 oven for About 50 minutes until the chicken is brown and crispy and the vegetables are soft. I served this with some roasted asparagus. Delicious!
Death on the Menu, the 8th Key West food critic mystery, is available now from Crooked Lane Books. You can order it wherever books are sold!
· 4 Chicken thighs, bone-in and skin on
· 2 Garlic cloves
· 1 sweet onion
· 2 medium sweet potatoes
· several sprigs of fresh thyme
· 2 tbsp mustard
· 1/2 tsp black pepper, ground
· 1 tbsp brown sugar
If you have an oven safe pan like my father’s old cast-iron skillet, use that for this recipe. Then you will be able to sauté the chicken and move the whole dish to the oven. If you don’t, that’s OK too. Sauté the chicken in a frying pan and bake the dish in a casserole.
Sauté the chicken thighs in a little olive oil until both sides have browned a bit.
Meanwhile wash the sweet potatoes and cut them into chunks. Peel and chunk the onion. Peel the garlic.
Mix the mustard (I used one tablespoon each of two kinds, Grey Poupon and Kozlik’s Amazing Maple) with the brown sugar. Smear this mixture on the top of each chicken thigh.
If you are using the cast-iron skillet, remove the chicken and spread the vegetables in the bottom of the pan. Add the chicken on top. If you’re using a casserole, grease the bottom of the dish lightly, add the vegetables, then the chicken, and then proceed with the mustard mixture and sprinkle the pan with fresh thyme. Bake in a 375 oven for About 50 minutes until the chicken is brown and crispy and the vegetables are soft. I served this with some roasted asparagus. Delicious!
Death on the Menu, the 8th Key West food critic mystery, is available now from Crooked Lane Books. You can order it wherever books are sold!
For the longest time sweet potatoes were relegated to Thanksgiving and Christmas in our family although my Dad & I loved baked sweet potatoes. Mom didn't like them though so we didn't have them! With the glorious invention of microwave ovens I started baking a sweet potatoes whenever I wanted one and now it seems sweet potatoes are trending in so many recipes. Yeah! Your one-pan chicken recipe is on my list to do. Thanks for sharing it with us.
ReplyDeleteYou're welcome! I love sweet potatoes, and they're so good for us...
DeleteOh my, this is going to be dinner tonight! Maple mustard? I need to look for that! Thank you for sharing this recipe.
ReplyDeleteThis sounds like a treat!
ReplyDeleteOne pan oven tricks are wonderful!
Glad it looks good to you ladies, enjoy!
ReplyDelete