This chicken and sweet potato casserole pairs bone-in chicken thighs with sweet potatoes, onion, garlic, paprika, and thyme. The vegetables bake in chicken broth while the covered dish keeps moisture around the chicken. Uncover it toward the end to let the skin brown, and check the chicken with a thermometer before serving.
Cooking overview: 375°F (190°C); 45 minutes covered, then approximately 15 minutes uncovered. Chicken size and your baking dish can change the cooking time, so use the doneness checks below rather than the clock alone.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 large sweet potatoes, peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground paprika
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 cup chicken broth
- 2 tablespoons chopped fresh parsley, for garnish
Ingredient and Equipment Notes
Use an oven-safe baking dish that holds the thighs in a single layer with room for the sweet potatoes around them. Cut the potatoes into similarly sized pieces so they cook more evenly. The instructions below are for bone-in thighs; boneless chicken breasts are not a timing-equivalent substitution.
How to Make Chicken and Sweet Potato Casserole
- Heat the oven. Preheat to 375°F (190°C). Spread the olive oil over the bottom of your baking dish.
- Season. Season the chicken on both sides with paprika, thyme, salt, and pepper.
- Assemble. Arrange the thighs skin-side up. Place the sweet potatoes and onion around them, then add the garlic.
- Add broth. Pour the chicken broth around the ingredients.
- Bake covered. Cover with foil and bake for approximately 45 minutes.
- Uncover and finish. Remove the foil and continue baking for approximately 15 minutes. Check the thickest part of each thigh, avoiding the bone: it must reach at least 165°F (74°C). The sweet potatoes should be fork-tender. Continue cooking if either check is not met; color alone does not establish that chicken is safe.
- Serve. Sprinkle with the chopped parsley and serve with the sweet potatoes and pan juices.
Troubleshooting
- Chicken is cooked but potatoes are firm: transfer the cooked chicken to a clean plate, keep it hot, and return the vegetables to the oven until tender.
- Skin is pale: keep it facing upward and finish the bake uncovered. Do not judge doneness by browning alone.
- Some potatoes cook faster: check the size of the pieces and avoid packing them tightly underneath the thighs.
Serving Ideas
The sweet potatoes provide a substantial side alongside the chicken. Add a green salad or cooked green vegetables if you want another vegetable on the plate.
Make Ahead, Storage, and Reheating
For a make-ahead meal, cook the casserole fully before refrigerating. Divide leftovers into shallow containers and refrigerate within two hours. Use refrigerated leftovers within 3–4 days, or freeze portions promptly. Thaw in the refrigerator, not on the counter.
Reheat in the oven or microwave until the center reaches 165°F (74°C). A splash of broth can help keep the chicken and potatoes moist. Follow USDA guidance for safe leftover handling.
Frequently Asked Questions
Can I use boneless chicken?
Boneless cuts cook differently. The stated timing is for bone-in thighs, so do not apply it unchanged to chicken breasts. Use a thermometer to check doneness.
Should I cover the casserole?
Yes. Start covered for 45 minutes, then finish uncovered. Check both the chicken temperature and the texture of the potatoes before serving.
Is the nutrition information verified?
A verified nutrition calculation is not available for this recipe. Values depend on the size of the thighs and potatoes, whether the skin is eaten, and how the finished dish is portioned.
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Chicken and Sweet Potato Casserole – Healthy Recipe
Description
Hello and welcome! Are you looking for a delicious, hearty meal that’s not only comforting but also simple to make? Look no further than our Chicken and Sweet Potato Casserole! This is the perfect recipe for those cozy dinner nights. Whether you’re making it for your family or hosting friends, this Hearty Chicken and Sweet Potato Bake is sure to be a hit. With a blend of savory chicken, tender sweet potatoes, and a handful of wholesome ingredients, it’s a dish that’s both nutritious and comforting.
Ingredients
Ingredients:
- 4 chicken thighs (skin-on and bone-in)
- 2 large sweet potatoes, peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup chicken broth
- 2 tablespoons fresh parsley, chopped (for garnish)
Optional Substitutions:
- You can substitute the chicken thighs with boneless, skinless chicken breasts for a leaner version.
- If you have dietary restrictions, feel free to swap olive oil with coconut oil or use vegetable broth instead of chicken broth.
Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). This ensures that your casserole will cook evenly and get that perfect golden-brown finish.
Step 2: Prepare Your Baking Dish
Drizzle olive oil into a large oven-safe baking dish and spread it evenly to coat the bottom. This step helps to prevent sticking and adds a bit of extra flavor to the dish.
Step 3: Season the Chicken
Season your chicken thighs with paprika, thyme, salt, and pepper on both sides. Make sure each thigh is well-coated with the seasoning for the best flavor.
Step 4: Assemble the Dish
Place the chicken thighs in the prepared baking dish, skin-side up. Surround the chicken with cubed sweet potatoes and chopped onions. Sprinkle minced garlic on top of everything to infuse more flavor during baking.
Step 5: Add Chicken Broth
Pour chicken broth around the ingredients in the dish. This keeps the sweet potatoes moist and enhances the flavor of the chicken as it cooks.
Step 6: Bake the Casserole
Cover the dish with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and bake for another 15 minutes or until the chicken is golden and the sweet potatoes are fork-tender.
Step 7: Garnish and Serve
Once done, remove the casserole from the oven and garnish with freshly chopped parsley. Your Chicken and Sweet Potato Casserole is now ready to serve!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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- For extra crispy chicken skin: Bake the chicken without foil for the last 10 minutes to get a crispy, golden finish.
- Customize with other veggies: Feel free to add carrots, bell peppers, or spinach to the casserole for added flavor and nutrition.
- Add a hint of sweetness: Drizzle a small amount of honey or maple syrup over the sweet potatoes before baking for a slightly sweet twist.
