Skillet Chicken Thighs with Sweet Potato and Asparagus
By rbotzl01
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
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
Details
Servings 1
Adapted from self.com
Preparation
Step 1
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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