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Golden Kosher Chicken and Sweet Potato Skillet – One-Pan Comfort Food Magic

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✓ Pesach-friendly. Look for a Pesach hechsher on: paprika, wine. Pesach recipes and menu planner

Meat (Fleishig)

Chicken and sweet potato skillet is an easy one-pan dinner: bone-in thighs roasted with sweet potato chunks and onion, seasoned with paprika, thyme, a touch of cinnamon, garlic and rosemary, with a splash of white wine.

Getting Crisp Skin and Caramelized Sweet Potatoes

Sear the thighs skin-side down until golden, then add the sweet potatoes and onion to the pan, nestle the chicken on top, and finish in the oven so the skin crisps and the potatoes caramelize in the drippings. Broil for 2 to 3 minutes at the end for extra crunch.

Kosher Notes

This is a meat (fleishig) recipe. Use a kosher white wine or leave it out. Kosher chicken is salted during koshering, so you may want to reduce the salt. Sweet potatoes make it a nice fit for a fall Shabbat or Rosh Hashanah.

Make-Ahead

Prep the sweet potatoes a day ahead. Leftovers keep 3 days.

Golden Kosher Chicken and Sweet Potato Skillet – One-Pan Comfort Food Magic
This one-pan kosher chicken and sweet potato skillet delivers crispy-skinned chicken and caramelized sweet potatoes in perfect harmony — comfort food that's both elegant and effortless.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Jewish-American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 6 pieces chicken thighs, bone-in, skin-on kosher certified
  • 2 lbs sweet potatoes peeled and cut into 1-inch chunks
  • 1 large yellow onion sliced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon paprika sweet
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup dry white wine kosher certified, optional
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh rosemary chopped

What I use for this recipe

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Method
 

  1. Preheat your oven to 400°F (200°C). Pat chicken thighs completely dry with paper towels and season generously with 3/4 teaspoon kosher salt, black pepper, paprika, thyme, and cinnamon. Let stand at room temperature for 10 minutes.
  2. Heat a large oven-safe skillet or cast iron pan over medium-high heat. Place chicken thighs skin-side down and cook without moving for 6-8 minutes until skin is golden brown and crispy. Flip and cook another 3-4 minutes. Remove chicken to a plate.
  3. Pour off all but 2 tablespoons of rendered chicken fat from the pan. Add olive oil if needed. Add sweet potato chunks and remaining 1/4 teaspoon salt to the pan. Cook for 8-10 minutes, stirring occasionally, until sweet potatoes begin to caramelize and develop golden edges.
  4. Add sliced onion to the pan with sweet potatoes and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  5. If using wine, carefully add it to deglaze the pan, scraping up any browned bits. Let it simmer for 1 minute to cook off the alcohol.
  6. Nestle the chicken thighs back into the pan, skin-side up, among the sweet potatoes and onions. Transfer the entire skillet to the preheated oven.
  7. Roast for 20-25 minutes until chicken reaches an internal temperature of 165°F (74°C) and sweet potatoes are tender when pierced with a fork.
  8. Remove from oven and let rest for 5 minutes. Sprinkle with fresh chopped parsley and rosemary before serving directly from the skillet.

Notes

For extra crispy skin, place chicken under broiler for 2-3 minutes before serving. Sweet potatoes can be prepped up to a day ahead and stored covered in the refrigerator. This dish reheats beautifully in a 350°F oven for 10-15 minutes. Leftovers keep for up to 3 days refrigerated.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 18g 23%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 420mg 18%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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