skillet chicken thighs with sweet potato and aspragus.jpg

Andrew Purcell, Carrie Purcell

Makes 1 Serving

Substances
  • 1 small rooster thigh (bone-in, skin-on, about Four oz)
  • Salt
  • Pepper
  • 1/Four teaspoon paprika
  • 1teaspoon canola oil
  • 1 massive candy potato, lower into 1/Four-inch slices
  • 15 stalks asparagus, woody stems eliminated, lower into 2-inch items
Instructions
  1. Warmth oven to 400°.

  2. Season rooster liberally with salt, pepper, and paprika.

  3. Warmth canola oil in a big, oven-safe skillet over medium warmth. Add rooster, pores and skin facet down, and prepare dinner till pores and skin crisps barely and some fats is rendered, about three minutes. Add candy potato and unfold slices across the pan, ensuring rooster continues to be pores and skin facet down.

  4. Switch to oven and bake 15 minutes.

  5. Add asparagus and flip rooster, then roast 10 minutes extra, till candy potatoes and asparagus are tender and rooster is cooked by with no pink within the center.

  6. Let sit 5 minutes earlier than serving.

Vitamin Per Serving

510 energy
23 g fats
5 g saturated
50 g carbs
13 g sugar
11 g fiber
29 g protein