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!
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
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.
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.
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.
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.)
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!