Chicken and Sweet Potato Skillet with Maple Chili Butter

• 1 ½ pounds bone-in chicken thighs
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• Salt and pepper to taste
• 4 tablespoons unsalted butter
• 2 tablespoons maple syrup
• 1 teaspoon crushed red pepper flakes
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• 2 tablespoons chopped fresh cilantro
• Juice of 1 lime

Steps

1. 1 Heat oven to 400°F. Season chicken and sweet potatoes with smoked paprika, chili powder, salt, and pepper.
2. 2 In a large oven-safe skillet, heat olive oil over medium-high heat. Sear chicken skin-side down for 5 minutes, then flip and add sweet potatoes around chicken.
3. 3 Transfer skillet to the oven and roast for 25 minutes or until chicken is cooked through.
4. 4 While the chicken roasts, melt butter in a small saucepan. Stir in maple syrup, red pepper flakes, garlic powder, and cayenne.
5. 5 Remove skillet from oven. Drizzle maple chili butter over the chicken and sweet potatoes.
6. 6 Garnish with cilantro and lime juice before serving.

Equipment

• Large oven-safe skillet
• Mixing bowl
• Saucepan

Variations

• Add a can of black beans for extra protein and fiber.
• Swap chicken for tofu for a vegetarian option.

Substitutions

• Use honey instead of maple syrup.
• Substitute olive oil with avocado oil for a higher smoke point.

Pairings

• A crisp lager complements the spicy-sweet flavors.
• A chilled cucumber and mint salad provides a refreshing contrast.

Nutrition

Tips

• For a smokier flavor, add a pinch of chipotle powder to the maple chili butter.
• If you prefer boneless chicken, adjust cooking time accordingly.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until warmed through.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight before reheating in a skillet to crisp up the chicken.

Serving Suggestions

• Serve with a fresh green salad
• Pair with warm cornbread on the side

FAQ