I don’t often make more traditional dinners like this one, but I do love the ease with which this came together and the flavors were great.
We had lots of potatoes, squash, and garlic from our past few CSA boxes that needed to be used. I had been putting a lot of them in soup but somehow it didn’t seem to make much of an impact.
When I do actually eat chicken, I love getting chicken thighs since they are cheaper, for one, and more flavorful than chicken breasts.
Make sure you chop your sweet potatoes on the smaller side since they will take the longest to cook and that way, you’ll ensure everything is ready at the same time.
One Pot Chicken Thighs with Sweet Potatoes, Squash, and Garlic
2 chicken thighs
1 small sweet potato, peeled and chopped
1 small delicata squash, halved, seeds removed, and chopped
6-8 cloves garlic
1 tablespoon dried rosemary
Pre-heat oven to 350 degrees.
Heat olive oil in a medium cast iron pan over medium heat.
Coat each chicken thigh generously with salt and pepper and place in pan. Sear each side until a crust forms, about 1-2 minutes per side.
Meanwhile, combine sweet potatoes, delicata squash, and garlic with a little olive oil, salt, pepper, and rosemary and mix well.
Add veggies to the pan around the chicken thighs.
Place in oven and bake until chicken is cooked and sweet potatoes are soft, about 30 minutes.
Time: 45 minutes