Sesame Chicken Thighs with Roasted Sweet

Sesame Chicken Thighs with Roasted Sweet Potatoes and Edamame Salad is a delicious, flavorful, and easy-to-prepare meal that will surely impress your family and friends.With just 80 minutes of total prep and cook time, you’ll have a complete and flavorful dinner on the table. Start by roasting the sweet potatoes while you season and sear the juicy chicken thighs. Finish with a bright and crunchy edamame salad for a well-balanced meal. This recipe is perfect for busy weeknights or weekend entertaining!

Ingredients

Sesame Chicken Thighs with Roasted Sweet Potatoes

• 8 whole chicken thigh

• 4 medium sweet potato
• 1 cup edamame
• 2 whole green onion
• 2 tablespoons fresh cilantro

• 1/4 cup sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds

• 2 teaspoons garlic powder
• 1 teaspoon ground ginger
• 1/2 teaspoon black pepper

Tips for Experienced Cooks

Consider brining the chicken thighs for a few hours before cooking. This can add depth of flavor and ensure they stay juicy. Additionally, play with the flavors in the edamame salad by adding toasted sesame oil or a bit of chili oil for a kick. You can also use the fond (brown bits) left in the skillet after searing the chicken to make a quick pan sauce by deglazing with a bit of chicken broth and soy sauce.

Instructions

Sesame Chicken Thighs with Roasted Sweet Potatoes

Step 1: Prepare the sweet potatoes

Preheat the oven to 400°F. Toss the cubed sweet potatoes with 2 tablespoons of the sesame oil and season with 1 teaspoon of the garlic powder, salt, and pepper. Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, until tender and lightly browned.

• 4 medium sweet potatoes, peeled and cubed
• 2 tablespoons sesame oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Step 2: Season the chicken

In a small bowl, combine the remaining 1 teaspoon of garlic powder, ginger, and black pepper. Pat the chicken thighs dry and season both sides with the spice mixture.

• 8 chicken thighs, bone-in and skin-on
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1/2 teaspoon black pepper

Step 3: Sear the chicken

Heat the remaining 2 tablespoons of sesame oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for 5-6 minutes per side, until golden brown.

• 2 tablespoons sesame oil
• Seasoned chicken thighs from step 2

Step 4: Prepare the edamame salad

In a medium bowl, combine the edamame, sliced green onions, chopped cilantro, soy sauce, rice vinegar, and honey. Toss to coat.

• 1 cup edamame, shelled
• 2 green onions, thinly sliced
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey

Step 5: Finish the chicken

Transfer the seared chicken thighs to the baking sheet with the roasted sweet potatoes. Bake for an additional 15-20 minutes, until the chicken is cooked through and the internal temperature reaches 165°F.

• Seared chicken thighs from step 3
• Roasted sweet potatoes from step 1

Step 6: Serve

Divide the roasted sweet potatoes and chicken thighs among 4 plates. Top with the edamame salad and sprinkle with sesame seeds.

• Roasted sweet potatoes from step 1
• Baked chicken thighs from step 5
• Edamame salad from step 4
• 1 tablespoon sesame seeds