Charred Chicken with Sweet Potatoes and Oranges

  • 1 tablespoon cooking fat of your choice (I used bacon fat)
  • 1 lb. boneless, skinless chicken thighs
  • 1 tsp. granulated garlic
  • 1 tsp. smoked paprika
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 2 medium sweet potatoes, peeled and cut into 1" pieces
  • 1 large orange, sliced into rings
  • 2-3 T. honey

Preheat the oven to 400° F.

Heat the cooking fat of your choice in a large skillet over medium-high heat. While it is getting hot, rub the chicken thighs generously with the seasonings (granulated garlic through black pepper). When it the skillet hot enough to make a drop of water sizzle, add the chicken and allow to sizzle for 5 minutes without moving the pieces. Using tongs, flip the chicken pieces and sizzle for another 3-4 minutes before adding the sweet potatoes. Stir every 3-4 minutes, allowing the chicken and sweet potatoes to build up a caramelized, slightly charred (dark, but not smoking) texture.

Once the chicken and sweet potatoes have been thoroughly browned, layer the orange slices over the top of the pan and drizzle the honey evenly over the top of it all. Bake in the preheated oven for about 15 minutes or until the chicken is cooked completely through, the sweet potatoes are soft, and the oranges are warmed through. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 45 minutes
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