Chicken Thighs with Sweet Potatoes and Kale Bake
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4
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Calories
408 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chicken Thighs with Sweet Potatoes and Kale Bake
Description
This dish features skin-on, bone-in chicken thighs seasoned and pan-fried to a golden crisp before being baked. The sweet potatoes, corn, kale, and onions are first cooked in the skillet with butter and olive oil, allowing the vegetables to soften and develop some browning. A splash of white wine adds a subtle acidic brightness and depth.
Combining the cooked vegetables with chicken and baking in the oven finishes the thighs through while further melding the flavors. The kale adds earthiness and color contrast, while the sweet potatoes provide a tender sweetness. This one-pan method simplifies preparation, and the chicken skin crisps nicely both on the stove and in the oven.
This recipe suits a wholesome main course served on its own or paired with simple sides. It is practical for meal prep, with leftovers that reheat well in the microwave or oven. Additionally, the dish freezes effectively, maintaining flavor and texture after storage.
Ingredients
- 4 chicken thighs skin on, bones in
- 1 sweet potato peeled and cut in cubes
- 1 cup corn frozen
- 2 cups kale chopped
- 1 medium onion chopped
- 1 tablespoon butter unsalted
- 1 tablespoon olive oil
- ¼ cup white wine such as Sauvignon Blanc
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 350℉. Spray a 9x13 baking dish with cooking spray.
- Season chicken thighs on both sides with salt and pepper. In a medium size skillet heat the olive oil and melt the butter together. Add chicken thighs to skillet and cook on both sides until gold and crispy. The chicken won't be cooked all the way through, but that's OK, since we'll finish cooking it in the oven. Remove chicken from skillet and set aside.
- Drain fat from skillet, leaving about a tbsp of the fat still in the skillet. Add onion and cook until translucent. Add sweet potatoes and cook for a couple minutes. You just want them to get a little brown. Add corn and cook for 2 more minutes. Add chopped kale, toss everything together and cook for another minute. Add the wine and season with salt and pepper.
- Transfer the cooked vegetables to the prepared baking dish. Place the chicken thighs over the vegetables and bake in the oven for about 30 minutes, or until chicken cooks through and sweet potatoes are fork tender.
Notes
- Store leftovers in the refrigerator for up to 3-4 days and reheat in microwave or oven at 350°F.
- This meal freezes well in airtight containers or freezer bags for up to 4 months; reheat thoroughly from frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 408kcal | 20% |
| Carbohydrates | 21g | 7% |
| Protein | 22g | 44% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 118mg | 39% |
| Sodium | 120mg | 5% |
| Potassium | 640mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 8234IU | 165% |
| Vitamin C | 45mg | 50% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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