Ugly Produce. Delivered.

 Chicken Thighs with Sweet Potatoes & Green Herb Sauce


Recipe and photo by Maren Ellingboe

Searing the chicken thighs before roasting ensures crispy skin and maximum flavor. If you have a large 12-inch skillet, you can make this easy dinner all in one pan; otherwise, sear the chicken in a heavy-bottomed skillet, then transfer to a roasting or sheet pan to finish cooking. The green herb sauce adds freshness and tons of flavor to this otherwise simple dish!

Serves 4


  • 1 bunch parsley*

  • 1 bunch cilantro*

  • ½ c packed basil or mint leaves*

  • ½ c sour cream or Greek yogurt*

  • ¼ c red wine vinegar*

  • ¼ c + 2 Tbsp olive oil, divided*

  • 2 garlic cloves*

  • 1 jalapeno, stem removed*

  • 1 ½ tsp kosher salt, divided

  • 1 tsp ground pepper, divided

  • 2 sweet potatoes, cut into ½-inch pieces*

  • 4 skin-on, bone-in chicken thighs*

    *Ingredient available to add to your Imperfect box


  1. Place parsley, cilantro, basil or mint, sour cream or yogurt, vinegar, ¼ cup olive oil, garlic, jalapeno, 1 tsp salt and ½ tsp pepper in a blender. Blend on high until smooth and emulsified. Taste, and add additional salt and pepper as needed. 

  2. Preheat oven to 400°. Toss sweet potatoes with 1 Tbsp olive oil, ¼ tsp salt and ¼ tsp pepper in a large bowl. Season chicken thighs with remaining salt and pepper.

  3. Heat remaining 1 Tbsp olive oil in a large, heavy-bottomed skillet over medium-high heat. Place chicken thighs skin-side down in pan. Cook until well browned and crispy, 8-10 minutes. 

  4. Flip chicken thighs and transfer to a roasting or sheet pan if needed. Arrange sweet potatoes around chicken. Bake until chicken is cooked through and sweet potatoes are browned, 20-25 minutes. (Insert a meat thermometer into the thickest part of the thigh and make sure it’s at 165° to check.)

  5. Serve chicken and sweet potatoes with green sauce. 

Recipe Notes and Variations

  • You’ll likely have leftover sauce, but don’t worry! It’s delicious with grilled steak or fish, or spooned on top of scrambled eggs. You’ll be putting it on everything!