Crispy Chicken Thighs with Caramelized Sweet Potato and Thyme
Ingredients
- ·chicken thighs (bone-in, skin-on)
- 2 mediumsweet potato
- 3 tablespoonolive oil
- ·fresh thyme
- ·kosher salt
- ·black pepper
- 4 clovesgarlic
- ½ cupchicken broth
Prep
- 01
Dice 2 medium sweet potatoes into 3/4-inch pieces.
- 02
Mince or smash 4 cloves garlic.
Method
- 01
Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
- 02
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, place chicken skin-side down and sear for 6–8 minutes until the skin is deep golden and crispy. Flip and sear the other side for 3–4 minutes. Transfer to a plate.
- 03
Pour off all but 1 tablespoon of fat from the skillet. Add the diced sweet potato and cook over medium heat, stirring occasionally, for 8–10 minutes until the edges are caramelized and beginning to soften.
- 04
Nestle the chicken thighs back into the skillet among the sweet potatoes. Scatter the garlic cloves and thyme sprigs around them. Pour in the chicken broth.
- 05
Reduce heat to medium, cover, and simmer for 15–18 minutes until the chicken is cooked through (an instant-read thermometer should read 165°F at the thickest part of the thigh).
- 06
Taste and adjust seasoning. Serve the chicken and sweet potatoes in shallow bowls with the pan juices spooned over.
Spice Tips
For warmth, add a pinch of smoked paprika or cayenne when you cook the sweet potatoes. A squeeze of fresh lemon juice at the end brightens the dish. Try swapping thyme for rosemary if you prefer a deeper, piney note.
Skin-on, bone-in thighs stay juicy and develop excellent flavor; avoid boneless or skinless cuts for this method. Leftovers keep, covered, in the fridge for up to 3 days and reheat gently in a 350°F oven.