Crispy Chicken Thighs with Roasted Sweet Potatoes
If you want to impress a couple friends or your family with minimal work…this is the recipe for you. Crispy chicken thighs and roasted sweet potatoes with a lemon pepper pan sauce. What’s not to love?
Ingredients:
2 sweet potatoes, diced
Neutral cooking oil
Skin-on chicken thighs (amount to preference)
1 whole lemon
Garlic, fresh or dried
Kosher salt & Black pepper
Chicken stock (about 1 cup)
Corn starch (about 1 tbsp)
Parsley, for garnish, finely chopped
Method
Preheat the oven to 400 degrees Fahrenheit.
Prepare sweet potatoes for roasting and place them in the oven.
Heat a carbon or cast iron pan over medium heat and add a small amount of oil.
Season the chicken with any spices desired.
Place the chicken, skin-side down into the pan and cook until the skin releases from the pan and is crisp and golden brown. If the chicken sticks, turn up the heat and wait until it releases.
Transfer the chicken and the pan into the oven along with the sweet potatoes and cook until the chicken reaches an internal temperature of roughly 175 F.
While the chicken rests, make the lemon pepper pan sauce. In the same pan, keep a small amount of the fat and add some crushed garlic and black pepper. Toast for 30 seconds.
Add chicken stock to the pan and let it reduce.
Mix some cornstarch with a little stock and add it to the pan to thicken the sauce.
Reduce the sauce until it reaches the desired consistency.
Add lemon zest, lemon juice, and parsley to the sauce and adjust the seasoning to taste.
To serve, place a bed of roasted sweet potatoes on a plate and add the sliced chicken on top. Drizzle the pan sauce over the chicken and potatoes.
