A simple easy weeknight meal, all in one skillet!
We can all use more one-pot meals, and this one is a total breeze. I have loved my co-blogger’s one-pot creations (as have so many others – the Tomato Basil Pasta has been a particular smash hit), and thought I’d experiment with a simple chicken and potatoes dish, inspiration by the Can’t Cook Book, actually! Perfect for fall, minimal prep, and ready in an hour.
ONE POT SKILLET-ROASTED CHICKEN WITH SWEET POTATOES
1 large yellow onion, sliced
1/2 cup chicken or vegetable stock
2 sweet potatoes (long and thin ones, for best slices)
1/2 tablespoon olive oil
2 tablespoons fresh rosemary, minced
2 fresh sage leaves, chopped
1 teaspoon salt (divided)
1/2 teaspoon pepper (divided)
1 teaspoon garlic powder
8 chicken thighs and drumsticks (any combination, skin on)
Preheat oven to 425. Distribute the onion slices on the bottom of a large cast-iron skillet. Add the stock. Layer sweet potato slices on top and sprinkle with the olive oil, 1/2 the salt and and half the pepper. Sprinkle rosemary and sage over whole mixture. Mix remaining salt and pepper with the garlic powder, and rub into chicken. Place chicken over potatoes and onions. Here’s a before shot:
Cook for approximately an hour, until chicken reaches 165 and skin is golden brown.
— posted by Anne