Pan-Roasted Chicken Thighs with California Grapes and Sweet Potatoes | PrimalGourmet
These Pan-Roasted Chicken Thighs with California Grapes and Sweet Potatoes is easy, healthy and bursting with fresh flavour.
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Cooking tools:
- Instant-read thermometer
- Skillet
- Baking sheet
- Parchment paper
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Fork
- Plate
Ingredients
- 3 medium sweet potatoes (cut in half, lengthwise)
- Extra-virgin olive oil
- Kosher salt
- 6 bone-in & skin-on chicken thighs
- 3 teaspoons smoked paprika
- 2 teaspoons kosher salt
- ½ teaspoon dry oregano
- ¼ teaspoon freshly-cracked black pepper
- ¼ cup Castelvetrano olives
- 4 small shallots (peeled and sliced in half, lengthwise)
- 4 small clusters of red Grapes from California (around 2 cups total)
- 1 cup chicken broth
- 4 small sprigs fresh rosemary
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