I don’t know about you but I’m utterly obsessed with the Olympics. I’ve been like this as long as I can remember. It’s like a two week long Super Bowl without the horrible halftime shows and that makes me beyond enthralled! Hockey, skiing, skeleton, speed skating, snowboarding, bobsled, biathlon — it’s all awesome (notice I didn’t say figure skating, it’s a little too bedazzled for my tastes).
In honor of the Olympics, I’ve been making simple no fuss dinners so I don’t miss a second. The other night we threw a few chicken thighs and sweet potatoes in a pan for a crazy simple one-pot meal, just in time to watch USA women’s hockey team prove how awesome women are at sports. I’m not biased or anything.
Crispy yet succulent chicken thighs are beyond flavorful when glazed with a sweet mustard thyme sauce and roasted with sweet potatoes — the perfect one-pot dinner.
It’s as simple as…
Brown chicken thighs in a oven-safe pan such as a cast iron.
Remove thighs and add sweet potatoes and garlic; place the chicken on top of the potatoes.
In a bowl, combine mustard, brown sugar, and thyme.
Spread over chicken, place in the oven, and roast for 50 minutes.
Boom! An amazingly delicious chicken dinner for any day of the week. The chicken comes out of the oven incredibly tender with such amazing flavor and the sweet potatoes are nice and caramelized. It’s a great weeknight meal. Cheers!
Crispy yet succulent chicken thighs are beyond flavorful when glazed with a sweet mustard thyme sauce and roasted with sweet potatoes -- making the perfect one-pot dinner.
- 6 chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 medium sweet potatoes, cubed
- 2 garlic cloves, peeled
- 3 tablespoons stone ground mustard
- 1 tablespoon dark brown sugar
- 1 teaspoon fresh thyme
- Garnish with pickled red onions* and fresh thyme, if desired
- Preheat oven to 375°F. Season chicken thighs with salt and pepper.
- In a large oven-safe pan over high heat, place the chicken thighs skin side down and sear until golden, about 3 minutes. Flip and sear for another 3 minutes or until browned. Turn off heat and remove thighs to a plate.
- In the same pan, add potatoes and garlic cloves. Stir to coat the potatoes in the chicken drippings. Place the chicken thighs on top of the potatoes.
- In a bowl, combine mustard, sugar, and thyme; stir. Pour evenly on chicken. Place in the oven and roast for 50 minutes. Remove and allow to rest for 5 minutes before serving. Garnish with fresh thyme sprigs and pickled red onions if desired. Serve.
by Meredith Steele
*To Quick Pickle Onions: Combine 1 cup red wine vinegar with 1 tablespoon granulated sugar and 1 teaspoon kosher salt; stir until dissolved. Peel and thinly slice a red onion. Place onion slices in a glass jar or sealable container. Pour the vinegar mixture over the onions, seal, and refrigerate for 2 hours.