Baked Garlic Herb Chicken with Sweet Potatoes
Juicy Garlic Herb Chicken baked in ONE PAN with Parmesan mozzarella Scalloped Sweet Potatoes!
This Garlic Herb Chicken with Scalloped Sweet Potatoes is a meal-in-one dinner that is knock-your-socks-off delicious and destined to become one of your new favorite dinners! Impressive enough for company, easy enough for everyday!
Servings 6 servings
Ingredients
- 6 bone-in chicken thighs, skin removed (approx. 2 1/2 lbs)
- 1 tablespoon olive oil
- 2 pounds sweet potatoes, peeled
- 1/2 cup shredded mozzarella cheese or more to taste
- 1/2 cup freshly grated Parmesan cheese or more to taste
Wet Rub
- 2 tablespoons olive oil
- 1 1/2 teaspoons low sodium soy sauce
- 1 1/2 teaspoons Dijon mustard
- 2 teaspoons McCormick® garlic powder
- 1 1/2 tsp EACH McCormick® paprika, salt
- 1 tsp EACH McCormick® onion powder, dried parsley, dried oregano, dried thyme leaves
- 1/2 tsp EACH McCormick® black pepper, ground cumin
Herb Sauce
- 1 1/2 cups milk
- 1 tablespoon flour
- 1 medium onion, thinly sliced, then quartered
- 4-6 garlic cloves, minced
- 1 teaspoon McCormick® Dried Chives
- 1/2 teaspoon McCormick® salt
- 1/4 teaspoon McCormick® Black Pepper
Instructions
- Preheat oven to 400 degrees F.
- Combine all of the Wet Rub ingredients together in a small bowl. Remove 1 tablespoon and rub this tablespoon all over the chicken.
- Heat 1 tablespoon olive oil over medium high heat in a large skillet. Once very hot, add chicken and brown 2-3 minutes per side. Remove chicken to a plate. (Don’t clean skillet) Once cool enough to handle (you can wait until you’ve sliced your potatoes), smother the chicken with the remaining Wet Rub.
- Drain all but approximately 1 tablespoon grease/juices from skillet. Whisk in flour and turn heat to low. Slowly whisk in milk. Add all remaining “Herb Sauce” ingredients to now empty skillet. Bring to a boil then reduce to a simmer until thickened (approximately 3-5 minutes, it should be quite thick), stirring occasionally. Meanwhile, grease a 9x13 casserole dish and slice potatoes into 1/8” slices.
- Add potatoes to Herb Sauce and remove from heat. Toss to coat. (It might seem like there isn't enough, but just keep stirring.)
- Layer half of the potatoes/onions/sauce mixture evenly into your greased 9x13 pan. Top with half of the Parmesan and mozzarella. Repeat layers.
- Add chicken on top of potatoes and cover with foil. Bake for 40 minutes, remove foil and bake and additional 10-15 minutes or until chicken is cooked through and potatoes are fork tender. Broil for a few minutes to toast cheese if desired. Remove and let rest for 5 minutes before serving.*
Notes
*There will be some juices released when the chicken is cooked that accumulate at the edge of the potatoes which is normal. You can ignore, spoon over chicken or dab off excess with a paper towel.