Lemon‑Sage Roasted Chicken Thighs with Caramelized Sweet‑Potato Gratin
These lemon‑sage chicken thighs bring zesty brightness to a comforting sweet‑potato gratin. The recipe finishes under 35 minutes, making it perfect for busy weeknight meals. Serve the golden, crisp thighs over silky sweet potato layers for a satisfying dinner.
Ingredients
- - 8 bone‑in, skin‑on chicken thighs (about 2‑3 lb) - 2 medium sweet potatoes, thinly sliced - 2 tbsp olive oil - 2 tbsp unsalted butter - 1 large lemon, zested and juiced - 3 tbsp fresh sage, chopped - 2 tsp garlic powder - 1 tsp smoked paprika - Salt and freshly ground black pepper - 1/2 cup grated Gruyère cheese - 1/4 cup heavy cream - 2 tbsp chopped fresh parsley (optional garnish)
Instructions
- 1. Preheat the oven to 425°F (220°C). 2. In a small bowl, mix olive oil, melted butter, lemon zest, lemon juice, garlic powder, smoked paprika, sage, salt, and pepper. 3. Pat chicken thighs dry; rub the herb‑lemon mixture all over them. 4. Arrange half the sweet‑potato slices in a single layer in a greased 9‑inch baking dish; pour a splash of heavy cream and sprinkle 1/4 cup cheese. 5. Place seasoned thighs on top of the potatoes. 6. Layer remaining sweet‑potato slices over the chicken; drizzle the rest of the cream and scatter remaining cheese. 7. Cover tightly with foil and bake 30 min. 8. Remove foil, bake an additional 15 min or until chicken is cooked through and gratin bubbly and golden. 9. Let rest 5 min, then garnish with parsley before serving.
Chef's Note
For extra crisp skin, reserve the last 5 minutes of baking uncovered. Letting the chicken rest before cutting keeps juices locked in.
Make-Ahead Tips
Cool, cover, and refrigerate up to 2 days. Reheat in the oven at 350°F (175°C) for 15‑20 min until heated through.
Substitutions
Swap chicken thighs for boneless skin‑less breasts for a leaner option; use Greek yogurt in place of cream for a tangy twist; cheddar or mozzarella can replace Gruyère. Fresh thyme works as a sage substitute.
Tags:
Main Dishes