Imagine a dinner that's so incredibly easy, it practically cooks itself - and looks like you've spent hours in the kitchen! This One Pot Chicken Thighs with Sweet Potatoes recipe is about to become your new secret weapon against weeknight dinner stress. With just a handful of ingredients and minimal prep time, you'll create a mouthwatering meal that's both nutritious and incredibly satisfying. Get ready to impress your family and save your sanity with this foolproof, flavor-packed dish that transforms simple ingredients into a restaurant-quality dinner right in your own kitchen!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 medium sweet potatoes, cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon thyme
- 2 tablespoons olive oil
Instructions
- Begin by gathering all your ingredients: 4 chicken thighs, 2 medium sweet potatoes (cubed), 1 onion (chopped), 3 cloves of garlic (minced), 1 teaspoon of paprika, 1 teaspoon of thyme, and 2 tablespoons of olive oil.
- Preheat your oven to 400°F (200°C) to ensure it is ready for cooking the chicken and sweet potatoes.
- In a large oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat on the stovetop.
- Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- While the onions and garlic are cooking, season the chicken thighs with salt, pepper, paprika, and thyme on both sides.
- Push the sautéed onions and garlic to the side of the pot and add the seasoned chicken thighs skin-side down. Sear the chicken for about 5 minutes until the skin is golden brown.
- Carefully flip the chicken thighs over and add the cubed sweet potatoes around the chicken in the pot.
- Pour in enough water or chicken broth to just cover the sweet potatoes, making sure not to drown the chicken.
- Bring the mixture to a gentle simmer, then cover the pot with a lid.
- Transfer the pot to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
- Once done, remove the pot from the oven and let it rest for a few minutes before serving.
- Serve the chicken thighs alongside the sweet potatoes, spooning some of the flavorful juices over the top for added taste.
Tips
- Choose bone-in, skin-on chicken thighs for maximum flavor and juiciness. The skin helps keep the meat tender and adds a beautiful golden color.
- Pat your chicken thighs dry before seasoning to ensure they get a perfect crispy sear. Moisture prevents proper browning.
- Don't overcrowd the pot when searing chicken - this helps achieve that beautiful golden-brown color and locks in flavor.
- Use a heavy-bottomed oven-safe pot or Dutch oven for even heat distribution and seamless stovetop-to-oven cooking.
- For extra flavor, consider adding a splash of white wine or chicken broth instead of water when simmering.
- Let the dish rest for a few minutes after cooking to allow the juices to redistribute, ensuring each bite is moist and delicious.
- If you want to add more vegetables, root vegetables like carrots or parsnips work wonderfully with this cooking method.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 25g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 120mg
