I love how I can throw all the ingredients in one pot and I really like how you get a light caramelization from the sweet potatoes and the honey. I love the surprise flavor from the rosemary and the dried cranberries and I love how the entire meal is in one dish.
This easy roasted vegetables recipe is my #1 way to cook vegetables. I’m obsessed and you will be too. Try it with any recipe.
This dish is colorful and flavorful, as well as pretty easy to throw together. I added rosemary because it paired well with the flavors and added a nice pop of color. Make sure to use a pan that is oven-proof, as well as a lid. We think Sweet Potato Chicken Skillet Recipe dish turned out great, what do you think? Will you be giving it a try? Do you think your family would eat this and enjoy it? Share your comments and results with us below!
- 2 Tbl Olive Oil
- 6 Chicken Thighs (boneless, skinless)
- Coarse Real Salt and Pepper (to season)
- 1 Large Sweet Potato peeled and diced (1/2" cubes)
- 2 Carrots (peeled and cut into rounds)
- 1 Onion (cut into large slices)
- 3 Cloves Garlic (roughly chopped)
- 2 large sprigs Rosemary (chopped, stems removed)
- 1/2 tsp Cinnamon
- 1/4 tsp Allspice
- 1/2 tsp Coarse Real Salt
- 4 Tbl Honey
- 1/2 Lemon (juiced)
- 1/4 Cup Chicken Stock
- 1/4 Cup Toasted Almonds
- 1/4 Cup Dried Cranberries
Preheat the oven to 375 degrees.
Add the sweet potato, carrots, and onion to the same pan the chicken was cooked in and saute until the vegetables develop some caramelization, about 5-6 minutes on medium/high heat. Add the garlic, rosemary, cinnamon, allspice, and salt, and saute for another minute. Add the chicken back into the pan and pile the vegetables over the tops of the chicken. Add the honey, lemon juice, and chicken broth to the pan and bring to a boil. Cover with an oven-proof lid and finish cooking in the oven for 35-40 minutes, or until chicken is tender. Remove the lid from the pan and cook an additional 5 minutes in the oven.