Southern Smothered Chicken and Sweet Potatoes

Enjoy a comforting Southern dish featuring crispy chicken thigh paired with caramelized sweet potatoes, perfect for a hearty single-serving meal.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat the oven to 375°F (190°C). On a baking sheet, toss the sweet potato slices with 1 tablespoon of olive oil and a pinch of salt. Arrange them in a single layer, ensuring they do not overlap to promote even roasting. Roast for about 15 minutes until the edges start to caramelize and turn golden.
2. 2.
   While the sweet potatoes are roasting, prepare the chicken thigh. Pat it dry with paper towels to ensure the skin crisps up in the pan. Season both sides generously with smoked paprika, salt, and black pepper, rubbing the spices into the meat for full flavor.
3. 3.
   In a skillet over medium-high heat, add the remaining 1 tablespoon of olive oil. Once the oil is shimmering, place the chicken thigh skin-side down. Cook for about 6 minutes without moving it, allowing the skin to become deeply golden and crispy. If the chicken sticks, give it another minute to release naturally.
4. 4.
   Flip the chicken thigh and reduce heat to medium. Cook for another 6 minutes until the meat is fully cooked, and the juices run clear when pierced. If the chicken begins to darken too quickly, adjust the heat to prevent burning while maintaining a steady sizzle.
5. 5.
   Remove the baked sweet potatoes from the oven and arrange them on a plate. Place the cooked chicken on top, allowing the juices to soak into the sweet potatoes. Let it rest for a couple of minutes before serving to keep the chicken juicy and tender. Enjoy this dish as a simple yet satisfying Southern-inspired meal.