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Pan-Seared Chicken Thighs
with ginger roasted sweet potatoes

Active: 35 Total: 35

Sear chicken thighs in a hot skillet and then finish them in the oven so they are crisp outside and juicy inside. Ginger roasted sweet potatoes and apples add a touch of spicy-sweet flavor on the side.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Pan Seared Chicken Thighs:
  • Shallots - 2 cloves, diced
  • Chicken thighs, bone-in & skin on - 4
  • Paprika, smoked - 1 tsp
  • Oil, cooking - 1 Tbsp
  • Wine, white (sub stock) - 1/4 cup
  • Stock, any type - 1/2 cup
  • Lemon zest - 1/2 tsp
Ginger Sweet Potatoes:
  • Sweet potatoes - 1 lb, cubed
  • Onions, red - 1/2, chopped
  • Ginger - 1 tsp, grated
  • Apples, preferably a tart variety like Granny Smith - 1, cubed
  • Oil, olive - 1 Tbsp
  • Vinegar, sherry - 1 tsp

Nutrition Facts

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Prep

  1. Sweet potatoes / Onions / Ginger / Shallots - Prep as directed. Combine sweet potatoes, onions and ginger in one container. Store shallots in a separate container. (Can be done up to 5 days ahead)

  2. Chicken - Pat chicken dry and season with paprika and some salt and pepper.

  3. Apples - Cube apples (you can peel them first if you’d like, but it's not necessary).

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Make

  1. Heat oven to 425F / 218C degrees.

  2. Combine sweet potatoes, onions, apples, ginger, olive oil and sherry vinegar. Spread on a sheet pan and season with some salt and pepper.

  3. Transfer sheet pan to oven and roast until sweet potatoes are tender, 15 to 20 minutes, stirring a couple times during cooking.

  4. Heat a skillet over medium heat. Add cooking oil. Place chicken, skin-side down in heated oil. Sear chicken until skin is crisp and golden brown, 6 to 8 minutes. Set chicken aside (it shouldn’t be finished cooking - you just want the skin to crisp) and return pan to heat.

  5. Add shallots to heated pan and saute until soft, 2 to 3 minutes.

  6. Pour wine over shallots and bring to a simmer. Add stock and lemon zest with a pinch of salt and simmer until sauce reduces by about half.

  7. Place chicken thighs in pan sauce, skin-side up and spoon some of the shallots over top. Transfer skillet to oven.

  8. Cook 8 to 14 minutes (this will vary depending on the size of the chicken pieces), until chicken reaches an internal temperature of 165F / 74C.

  9. Serve chicken thighs with pan sauce spooned over top. Enjoy with sweet potatoes on the side. 

Nutrition Facts

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Reviews

Ratings

Original (104)
Gluten-free (10)
Paleo (16)
Vegetarian (16)

Most Helpful

The meal was really tasty, especially the chicken, but as others have pointed out, takes much more time to cook than the recipe says. I roasted the sweet potatoes with seasonal veggies like carrots, beets, and broccoli, because nobody really had anything positive to say about the apples and I needed to use up our CSA. Unless you cut up sweet potatoes into chunks so small they are invisible to the naked eye, they will take about 35 minutes to roast, not 15. I added more stock to the pan 3/4 cup instead of 1/4 and seared the thighs for about 5 minutes extra (seared both sides) in our cast iron skillet. After about 20 minutes in the oven they were done. Bone in meat just takes longer. Other than the timing issue, the meal was great! The veggies would have been bland I think, but we mixed them with our leftover pan sauce so they were delicious.

By: Elanie
Posted: Oct 20, 2016
Diet: Paleo
1 Helpful

56 reviews

I chopped the sweet potatoes medium-small and left the apple pieces much larger, they were done in 20 minutes. The veggies were delightful, the tofu was great, pan sauce was great. I thought the flavors were really nice and it was a very easy dish to make. The rice felt slightly out of place but it ended up working out nicely.

By: Kayla
Posted: Sep 12, 2022
Diet: Vegetarian
0 Helpful

Amazing, did everything as described and came out perfect

By: Nienke
Posted: Aug 24, 2018
Diet: Original
0 Helpful

I don't prefer thighs or skin, so this dish did not come out crispy.

By: Deirdra
Posted: Dec 18, 2016
Diet: Original
0 Helpful

Loved the chicken, but the sweet potatoes were just ok!

By: Grace
Posted: Nov 16, 2016
Diet: Original
0 Helpful

Yum! Next time we'll skip the rice and just do extra veggies. The meal really didn't need the rice.

By: Victoria
Posted: Nov 12, 2016
Diet: Original
0 Helpful

Loved the ginger sweet potatoes. The chicken was crispy and delicious

By: Courtney
Posted: Nov 02, 2016
Diet: Original
0 Helpful