Rosemary Lemon Chicken Thigh and Sweet Potato Skillet
This easy one-skillet dinner seems so decadent with the sweet potatoes roasted in the chicken drippings to tender perfection.
Servings: 5 servings
Calories: 456kcal
Ingredients
- 5 ea chicken thighs (bone in and skin on) (1371 grams)
- 5 petite sweet potatoes, sliced thick (568 grams)
- 1 1/2 tbsp olive oil
- 1 tbsp chopped + 4 sprigs fresh rosemary
- 1 tsp FlavorGod Lemon & Garlic Seasoning
- 4 cloves garlic minced
- Juice of 1 lemon
- 1 lemon sliced
Instructions
- Mix 1/2 tbsp olive oil, 1 tbsp chopped rosemary, Flavor God seasoning, garlic and lemon juice. Toss about 2/3 of mix with chicken in a large bowl, then remove the chicken, add sweet potatoes and remainder of mix and toss until evenly coated.
- Pre-heat oven to 400 degrees.
- Heat 1/2 tbsp olive oil in oven safe skillet.
- Add chicken, skin side down and cook until browned, about 3-4 minutes. Set the chicken aside on a plate.
- Add sweet potatoes to the bottom of the skillet in a single layer, then add chicken on top, skin side up. Move skillet to the oven. Cook for 20 minutes, then flip the potato slices and add lemon slices and rosemary sprigs
- Return the skillet to the oven and cook for an additional 15-20 minutes or until the chicken reaches an internal temperature of 165 degrees.
Notes
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Nutrition
Calories: 456kcal | Carbohydrates: 24g | Protein: 35g | Fat: 24g | Cholesterol: 191mg | Sodium: 678mg | Potassium: 766mg | Fiber: 3g | Sugar: 5g