This is a simple, cheap to make dinner that calls for ingredients (not too many) that are tasty, nutritious, and easy to find. Because everything bakes on a sheet pan, the meal doesn't involve a lot of work. The boneless, skinless thighs bake atop a mixture of sweet potatoes, onions, and dates, so you've got a built-in side dish included. All you'll need to round out the meal is a green veggie and/or salad. How does the dish taste? The chicken is succulent, and the sweet potatoes and onions are the perfect sweet-savory foil. The dates also provide sweetness to take the edge off the apple cider vinegar. It's good! Enjoy!
Chicken Thighs with Dates -- Serves 4+
1-2 pounds of boneless, skinless chicken thighs (4-8 thighs)
2 large sweet potatoes, peeled and cut into 2-3-inch chunks
1-2 large onions, peeled and cut into 1-2-inche wedges
1 cup of large dried pitted dates cut in half, if you want (about 20 or so)
1/4 cup of apple cider vinegar
4 tablespoons of olive oil, divided
1-2 teaspoons of chopped garlic
1 teaspoon of garlic powder
1/4-1/2 teaspoon of pepper or lemon pepper
1-2 teaspoons of salt
1/4 cup of water or white wine
Chopped fresh parsley, dill, green onions, mint, thyme, etc. (about 1/4-1/2 cup)
Plain yogurt, optional
Preheat the oven to 350 degrees and coat a sheet pan or large baking dish with non-stick cooking spray. To a large plastic bag, add the potatoes, onions, 1 tablespoon of olive oil, and about 1/2 teaspoon of salt. Seal and shake the bag well to coat the vegetables with the oil and salt, then place them in a single layer in the baking dish. Place the chicken thighs on top of the vegetables in a single layer. Nestle in the dates among the chicken and vegetables. You want the dates partially covered so they don't dry out. Whisk together the vinegar, remaining oil, garlic and garlic powder, pepper, remaining salt, and wine or water. Pour the mixture over the chicken thighs, vegetables, and dates. Put the dish in the oven and bake the mixture until the potatoes can be easily pierced with a fork and the chicken is done (165-185 degrees on a meet thermometer), usually about 40 minutes. While the chicken and vegetables are resting, chop whatever herbs you have on hand. I like a combination of parsley, dill, thyme, and sometimes a little mint. When you're ready to serve the chicken, sprinkle the herbs on top. You can serve the chicken with a little yogurt on the side, if you'd like.
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