Chicken Thighs with Sweet Potatoes and Kale Bake

These Chicken Thighs with Sweet Potatoes and Kale Bake make for a perfect weeknight dinner but fancy enough for a Sunday night supper. It’s incredibly simple to make and requires only a handful of ingredients.

Chicken Thighs And Veggies

In my family, we’re used to big extravagant Sunday night dinners packed with appetizers, soups, some kind of roasted meat and potatoes and of course desserts. Today’s recipe, chicken thighs with sweet potatoes, corn and kale, is one that would shine on your Sunday night dinner table, but is also simple enough to make on any weeknight.

After all, simplicity is what I strive for.

Ingredients

Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top.

• Chicken – Thighs skin on bones in for tons of flavor and moisture.
• Veggies – Sweet corn either canned or frozen, cubed sweet potatoes, and chopped kale.
• Oil – Olive oil to saute our chicken thighs in.
• Butter – Unsalted so as to control the sodium content of our dish.
• Wine – We want a nice dry white wine, something like sauvignon blanc. Be sure to choose a wine you yourself would drink!
• Seasoning – Salt and pepper.

Not A Chicken Thigh Fan?

I chose these chicken thighs with bone in and their skin on because I wanted some nice crispy chicken and this just worked for me. Of course you can use chicken breasts, no skin and no bones, up to you.

How To Make Chicken Thighs with Sweet Potatoes and Kale Bake

1. Preheat oven to 350 F degrees. Spray a 9×13 baking dish with cooking spray.
2. Cook the chicken thighs: Season chicken thighs on both sides with salt and pepper. In a medium size skillet heat the olive oil and melt the butter together. Add chicken thighs to skillet and cook on both sides until gold and crispy. The chicken won’t be cooked all the way through, but that’s OK, since we’ll finish cooking it in the oven. Remove the chicken from skillet and set aside.
3. Saute the sauteables: Drain fat from skillet, leaving about a tbsp of the fat still in the skillet. Add onion and cook until translucent. Add sweet potatoes and cook for a couple minutes. You just want them to get a little brown. Add corn and cook for 2 more minutes. Add chopped kale, toss everything together and cook for another minute. Add the wine and season with salt and pepper.
4. Finish the dish: Transfer the cooked vegetables to the prepared baking dish. Place the chicken thighs over the vegetables and bake in the oven for about 30 minutes, or until chicken cooks through and sweet potatoes are fork tender.

How To Ensure Your Chicken Is Cooked Through

If you’re used to only really cooking with chicken breast just keep in mind that the color of the cooked meat will be different. Chicken breast cooks from pink to white whereas chicken thigh will cook darker, even a little pinkish even when done. So fear not if your thigh still has some color to it, as long as the internal temp is 180 F degrees you’re good to go!

Other Ingredients You Can Use

• Cauliflower
• Carrots
• Mushrooms
• Peas
• Potatoes
• Broccoli
• Broccolini

Storing Leftovers

Store leftovers in the fridge up to 3-4 days. Reheat simply in the microwave, or you can reheat leftovers in the oven at 350 F degrees for about 15 minutes or until heated through.

Want to freeze your leftovers? This is a very freezer friendly meal! You can store leftovers either in an airtight container or a freezer bag up to 4 months. Reheat either in the microwave or in a skillet.

More Delicious Recipes To Try

• Chicken Marsala
• Chicken and Mushrooms in Creamy Dill Sauce
• Lemon Chicken Piccata
• Lemon Pepper Chicken
• Chicken Francese
• Coq Au Vin
• Chicken in White Wine Sauce with Mushrooms
• Honey Garlic Chicken
• Spicy Brazilian Coconut Chicken

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Chicken Thighs with Sweet Potatoes and Kale Bake

4.64 from 25 votes

Prep: 10 mins

Cook: 45 mins

Total: 55 mins

Author: Joanna Cismaru

Serves: 4

Print Pin Rate

These Chicken Thighs with Sweet Potatoes and Kale Bake make for a perfect weeknight dinner but fancy enough for a Sunday night supper. It's incredibly simple to make and requires only a handful of ingredients.

Equipment

• ▢
  9×13-inch Casserole Dish
• ▢
  12-inch Cast Iron Skillet

Ingredients

• ▢ 4 chicken thighs skin on, bones in
• ▢ 1 sweet potatoes peeled and cut in cubes
• ▢ 1 cup corn frozen
• ▢ 2 cups kale chopped
• ▢ 1 medium onion chopped
• ▢ 1 tbsp butter unsalted
• ▢ 1 tbsp olive oil
• ▢ 1/4 cup white wine such as Sauvignon Blanc
• ▢ salt and pepper to taste

US Customary – Metric

Instructions

• Preheat oven to 350 F degrees. Spray a 9×13 baking dish with cooking spray.
• Season chicken thighs on both sides with salt and pepper. In a medium size skillet heat the olive oil and melt the butter together. Add chicken thighs to skillet and cook on both sides until gold and crispy. The chicken won't be cooked all the way through, but that's OK, since we'll finish cooking it in the oven. Remove chicken from skillet and set aside.
• Drain fat from skillet, leaving about a tbsp of the fat still in the skillet. Add onion and cook until translucent. Add sweet potatoes and cook for a couple minutes. You just want them to get a little brown. Add corn and cook for 2 more minutes. Add chopped kale, toss everything together and cook for another minute. Add the wine and season with salt and pepper.
• Transfer the cooked vegetables to the prepared baking dish. Place the chicken thighs over the vegetables and bake in the oven for about 30 minutes, or until chicken cooks through and sweet potatoes are fork tender.

Recipe Notes

1. Store leftovers in the fridge up to 3-4 days. Reheat simply in the microwave, or you can reheat leftovers in the oven at 350 F degrees for about 15 minutes or until heated through.
2. Want to freeze your leftovers? This is a very freezer friendly meal! You can store leftovers either in an airtight container or a freezer bag up to 4 months. Reheat either in the microwave or in a skillet.

Nutrition Information:

Calories: 408kcal (20%)Carbohydrates: 21g (7%)Protein: 22g (44%)Fat: 26g (40%)Saturated Fat: 7g (44%)Cholesterol: 118mg (39%)Sodium: 120mg (5%)Potassium: 640mg (18%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 8234IU (165%)Vitamin C: 45mg (55%)Calcium: 75mg (8%)Iron: 2mg (11%)

Course:Dinner, Main Course

Cuisine:American

Keyword:chicken thighs, kale, sweet potatoes

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