Skillet Chicken Thighs with Sweet Potato and Asparagus

Soft sweet potatoes, al dente asparagus, and tender chicken. Nutrition Per Serving 510 calories 23 g fat 5 g saturated 50 g carbs 13 g sugar 11 g fiber 29 g protein October 12, 2017| By Christine Byrne

Skillet Chicken Thighs with Sweet Potato and Asparagus
Adapted from self.com
Skillet Chicken Thighs with Sweet Potato and Asparagus

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from self.com

Ingredients

  • 1 1 4

    small chicken thigh (bone-in, skin-on, about 4 oz)

  • Salt

  • Pepper

  • 1/4 1/4

    1/4 teaspoon paprika

  • 1 1teaspoon

    1teaspoon canola oil

  • 1 1 1/4-inch

    large sweet potato, cut into 1/4-inch slices

  • 15 15 2-inch

    stalks asparagus, woody stems removed, cut into 2-inch pieces

Directions

1 Heat oven to 400°. 2 Season chicken liberally with salt, pepper, and paprika. 3 Heat canola oil in a large, oven-safe skillet over medium heat. Add chicken, skin side down, and cook until skin crisps slightly and some fat is rendered, about 3 minutes. Add sweet potato and spread slices around the pan, making sure chicken is still skin side down. 4 Transfer to oven and bake 15 minutes. 5 Add asparagus and flip chicken, then roast 10 minutes more, until sweet potatoes and asparagus are soft and chicken is cooked through with no pink in the middle. 6 Let sit 5 minutes before serving.

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