Savory Chicken and Sweet Potato Casserole

An American-inspired baked side with sliced sweet potatoes and seasoned chicken thighs tucked into a shallow casserole, lightly bound with stock and topped with herbed crumbs. The dish eats like a hearty accompaniment: soft sweet potato, juicy chicken, and a browned crust with thyme and paprika.

By Julienne

Cook time: 35 minutes

Servings: 4

Ingredients

• 30 ml olive oil
• 4 g fine salt
• 1 g black pepper freshly ground
• 1 g dried thyme
• 1 g smoked paprika
• 500 g sweet potatoes peeled and sliced 5 mm thick
• 120 g yellow onion thinly sliced
• 3 clove garlic cloves minced
• 4 g fine salt
• 1 g black pepper freshly ground
• 1 g dried thyme
• 1 g smoked paprika
• 450 g chicken thighs, boneless and skinless patted dry
• 120 ml chicken stock low-sodium
• 40 g breadcrumbs
• 10 g fresh parsley chopped

Instructions

1. Heat the oven to 200°C. Lightly oil a 9 x 13 inch baking dish with 10 ml of the olive oil. In a mixing bowl, toss the sweet potatoes, onion, garlic, 4 g of the salt, 1 g of the black pepper, 1 g of the dried thyme, 1 g of the smoked paprika, and 20 ml of the olive oil until coated. The vegetables are evenly coated and the oven is fully preheated.
2. Spread the sweet potato mixture in the baking dish. Season the chicken thighs with the remaining 4 g salt, 1 g black pepper, 1 g dried thyme, and 1 g smoked paprika, then nestle them over the vegetables. Pour the chicken stock around the edges of the dish. The chicken is arranged in a single layer and the stock is visible around the sides, not washing off the seasoning.
3. Cover the dish with foil and bake for 25 minutes. Remove the foil, sprinkle the breadcrumbs over the chicken and vegetables, and bake for 10 to 12 minutes more, until the topping is browned and the chicken reaches 74°C at the thickest part. The chicken is cooked through, the sweet potatoes are tender, and the topping is deep golden brown.
4. Scatter the parsley over the casserole and rest for 5 minutes before serving. The casserole is rested, the juices have settled slightly, and the parsley is fresh and bright on top.