Recipes · Mediterranean · en
Crispy Chicken and Sweet Potato Skillet
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Ingredients
What you need.
4
servings
- chicken thighs (bone-in, skin-on)4
- large sweet potatoes (peeled and cubed)2
- tablespoons olive oil2
- teaspoon paprika1
- teaspoon garlic powder1
- teaspoon dried thyme1/2
- Salt and pepper to taste
- tablespoons honey2
- tablespoon fresh lemon juice1
- Fresh parsley for garnish
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Preparation
How to cook.
- Preheat oven to 425°F (220°C)
- Pat chicken thighs dry and season both sides with salt, pepper, paprika, and garlic powder
- Cut sweet potatoes into 1-inch cubes
- Heat olive oil in a large oven-safe skillet over medium-high heat
- Place chicken skin-side down and cook for 5 minutes until skin is golden
- Flip chicken and add sweet potatoes around it
- Drizzle with honey and lemon juice mixture
- Transfer skillet to oven and roast for 25-30 minutes until chicken reaches 165°F internal temperature
- Let rest for 5 minutes before serving
- Garnish with fresh parsley
- Place sweet potatoes in Varoma dish, cut into cubes
- Add 500g water to mixing bowl
- Season chicken with spices and place in Varoma tray
- Steam 25 min/Varoma/speed 1
- Meanwhile, prepare glaze: mix honey and lemon juice
- Remove chicken and potatoes, empty water from bowl
- Add 1 tbsp oil to bowl, heat 2 min/120°C/speed 1
- Add chicken and potatoes, drizzle with glaze
- Cook 8 min/Varoma/Reverse/speed 0.5 to crisp up
- Serve garnished with parsley
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Notes from the chef
Tips.
- For extra crispy skin, pat chicken completely dry before seasoning
- Cut sweet potatoes uniformly for even cooking
- Use a meat thermometer to ensure chicken is fully cooked
- Can substitute chicken breasts but reduce cooking time by 5-10 minutes
- Add rosemary or sage for additional flavor
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