Roasted Chicken Thighs with Bacon, Sweet Potatoes, and Spinach Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 bone-in, skin-on chicken thighs (or 4 chicken quarters)
2 Tbsp. kosher salt
1 Tbsp. dried thyme
1/2 Tbsp. fresh ground pepper
2 tsp. paprika
4 oz. bacon, diced
1 onion, diced
garlic cloves, minced
1 sweet potato, peeled and diced
1 bag/container of baby spinach
1/2 sliced kalamata olives
1/2 cup pecans, chopped
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Directions: |
Directions:1) Preheat oven to 425°F. Mix spices together (salt through paprika) and sprinkle all over chicken on both sides. Set aside.
2) Meanwhile, cook bacon over medium-high heat in a large ovenproof skillet. When fat begins to render, add onion and garlic, stirring until fragrant, about 1 minute. Add sweet potato and cook until beginning to brown, 3-4 minutes more. Remove bacon/potato mixture from pan onto a plate.
3) Add chicken to pan skin side down. Cook until well-browned, about 5 minutes. Flip chicken over and return the bacon mixture to the pan, tucking around thighs. Place skillet in oven, set timer for 25 minutes. (You can cover handles with foil to keep them from melting...it works).
4) When chicken is done, place pan on stovetop at medium-high heat. Remove chicken from skillet onto a plate. Add spinach to pan and stir until beginning to wilt (be sure not to overdo), about 1 minute. Add olives and pecans, stir, and remove from heat. Adjust seasoning with S&P to taste, if necessary. Serve chicken with a side of sweet potato/spinach mixture.
Serves 4. |
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Personal
Notes: |
Personal
Notes: We have played around with this a couple times. Try butternut squash or yams. We even used some green olives although I like kalamata the best.
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