Baked Chicken with Sweet Potato

There are a few recipes that are similar to the one I’ll be posting that are called Chicken Vesuvio and all vary greatly in their ingredients.

I decided to give this paleo dish a more simple name ~ Baked Chicken With Sweet Potato ~ so that you would have a pretty good idea of what was in the recipe.

Here are the basic ingredients you’ll be using:

And here’s the second set of ingredients (Olive Oil not shown):

I prepared the chicken by trimming, cleaning, drying then adding the spices to it.

In a cast iron skillet, I added a small amount of olive oil. After the oil was hot, I browned the chicken on both sides.

While the chicken was browning, I cut up the onion and the sweet potato.

After the chicken is browned on both sides remove it from the skillet and place it in a glass baking dish.  Next, add a small bit of olive oil to the skillet then add the garlic, diced sweet potato and sliced red onion and cook this through for a couple of minutes. Then add the olives along with a a small bit of the olive juice.

The mixture will be added to the top of the chicken and baked in a pre-heated 375° oven for approximately 40 minutes or until the chicken’s juices run clear.

Ready for the recipe?

Ingredients

• 4 bone-in skin-on Chicken Thighs, cleaned, trimmed and dried on paper towels
• 1 medium sized Sweet Potato, peeled and cut into bite size pieces
• 1/2 Red Onion, sliced thinly
• 4 Garlic Cloves, minced
• 1/2 cup Black Olives, whole with a little bit of the juice
• Thyme, to sprinkle on the chicken
• Red Pepper Flakes, to sprinkle on the chicken
• Salt, just a dash
• Olive Oil

Directions

1. Preheat the oven to 375°F.
2. After preparing the chicken, season it with the salt, red pepper flakes and the thyme.
3. In a cast iron skillet on medium heat, add a little bit of olive oil, add the chicken and brown it on both sides. When they are ready, put them in a large glass baking dish.
4. Add the garlic, potato and the red onion to the skillet and cook this through for a few minutes. (Note: You do not want the potatoes to be cooked all the way as they will bake in the oven.)
5. Add a small bit of olive oil to the potato mixture, mix everything together then add the olives and stir until all is combined. Turn off the heat to the skillet.
6. Transfer the potato mixture to the baking dish and distribute it evenly around the chicken.
7. Cover the dish with foil and bake for 40 minutes or until the juices of the chicken run clear when a knife is inserted.
8. If you want an even crispier skin, remove the foil about 10 minutes before the chicken is cooked through.

I served this with Brussels Sprouts with Toasted Almonds and a side salad.

Enjoy!

For more paleo recipes, click here.