Kitchen notes · a little help before you start
Chicken Thighs with Sweet Potatoes and Kale Bake
Chicken Thighs with Sweet Potatoes and Kale Bake is made with chicken thighs, sweet potatoes, and kale.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Main course
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Preheat as directed
Have the oven at the specified temperature for its cooking step.
2. Prepare the first additions
Set out the ingredients needed for the first cooking step.
Get to know the ingredients
chicken thighs (skin on, bones in)
In the method: Season chicken thighs on both sides with salt and pepper.
sweet potatoes (peeled and cut in cubes)
In the method: Add sweet potatoes and cook for a couple minutes.
corn (frozen)
In the method: Add corn and cook for 2 more minutes.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 4 chicken thighs (skin on, bones in)Ingredient note
Source: 1 sweet potatoes (peeled and cut in cubes)Ingredient note
Source: 1 cup corn (frozen)Ingredient note
Source: 2 cups kale (chopped)Ingredient note
Source: 1 medium onion (chopped)Ingredient note
Source: 1 tablespoon butter (unsalted)Ingredient note
Source: 1 tablespoon olive oilIngredient note
Source: ¼ cup white wine (such as Sauvignon Blanc)Ingredient note
Source seasoning: salt and pepper to tasteIngredient note
Source seasoning: salt and pepper to taste
How to make it
0 of 4 steps completeMake room for Chicken Thighs with Sweet Potatoes and Kale Bake
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
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.
A few questions you might have
What should I prepare first?
Set out the oven, baking dish, and skillet. Start with this step: Preheat oven to 350℉.
Which preparation step should I plan for?
Have the oven at the specified temperature for its cooking step.
What check should I look for as it cooks?
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 do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
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.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
