Fall Skillet Chicken


I love my weekend rest time ALMOST as much as I love food. This one skillet chicken saves cooking and cleanup time. I’ve been loving chicken thigh recipes lately. My entire life, we always ate the chicken breasts and tenders, which are delicious, but nothing tops a juicy, flavorful chicken thigh recipe. I like to make variations of this meal based on the ingredients readily available in the kitchen. This happens to be one of my favorites. There is something incredibly delicious about the combination of the flavorful chicken juices, herbs, sweet potatoes, lemon and red onion. I’m also a fan of getting my daily greens, so hearty kale is a great addition! Use your favorite vegetables, herbs and spices when you’re making a one-skillet meal like this. The possibilities are endless!


4 chicken thighs, bone and skin on
Salt/pepper to taste
Pinch of garlic powder
2 tablespoons chopped, fresh thyme (reserve half for chicken and half for the vegetables)
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons oregano (I used homemade dried)
2 sweet potatoes (medium size), cut in small cubes
1 red onion (medium), thinly sliced
2 cloves garlic, minced
1 bunch curly kale (about 5-6 cups), roughly chopped
2 lemons (one juiced and the other cut into wedges)
1 handful fresh sprigs of thyme

To begin, heat two tablespoons of olive oil and one tablespoon of butter in a large, sturdy skillet over medium/high heat (I recommend cast iron or something heavy and oven-safe). Preheat the oven to 375 degrees. Season the chicken thighs with salt, pepper, garlic powder and one teaspoon of oregano. In a hot skillet, place the chicken thighs skin side down. Cook until seared and golden, about 5 minutes. Flip the chicken thighs and cook for an additional 3-4 minutes. Remove from heat and place on a separate plate.

Keep the chicken drippings in the skillet and add the remaining butter on medium/low heat. Add the garlic and sauté for one minute. Add the thinly sliced red onion and season with salt/pepper. Cook for about 3-4 minutes. Add the kale and cook for an additional 1-2 minutes, to allow the kale to cook down. Add the cubed sweet potatoes, season with salt/pepper/thyme and stir. Allow the vegetables to cook for 5-7 minutes. Once the sweet potatoes begin to soften and are slightly caramelized, create four “wells” to place the chicken thighs. Once the chicken thighs and all ingredients are together in the skillet, squeeze the juice of one lemon over the ingredients. Sprinkle the chicken with the remaining oregano. Place the lemon wedges and sprigs of thyme throughout the skillet. Drizzle everything with olive oil and season with more salt/pepper, if desired.

Place the skillet in the oven and cook for 15 minutes at 375 degrees. After that, increase the oven temperature to 400 degrees and cook for an addition 10-12 minutes, or until the chicken is fully cooked

All you have to do now is serve a plate of this deliciousness, find your favorite fall movie (mine is Hocus Pocus or Gilmore Girls for television), sit back, relax and enjoy!

Elizabeth CanasComment