Soy Dijon Chicken Thighs with Sweet Potatoes

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  0.3 cup Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  0.3 cup Soy Sauce, Low Sodium
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  2 tbsp Vegetable oil
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  2 tbsp Brown sugar
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  2 Garlic(6g)
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  Freshly cracked pepper ($0.05)
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  2 lbs Chicken Thigh, Bone-In, Skin-On

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 lbs Sweet Potato, Baked, Flesh Only

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

Instructions

1. 1In a bowl, whisk together the Dijon mustard, soy sauce, vegetable oil, brown sugar, minced fresh garlic, and freshly cracked pepper until combined.
2. 2Place the chicken thighs in a large zip-top bag or shallow dish, pour the marinade over them, seal or cover, and refrigerate for at least 30 minutes (or up to 8 hours).
3. 3Heat a large skillet over medium-high heat with a light coating of vegetable oil. Remove the chicken thighs from the marinade, reserving the liquid, and place them skin-side down in the hot skillet. Cook 6–8 minutes until the skin is golden brown and crispy, then flip and cook 4–5 minutes more until the underside is browned.
4. 4Cut the baked sweet potato flesh into ¾-inch cubes and add them to the skillet with the chicken. Pour the reserved marinade over the chicken and potatoes.
5. 5Reduce heat to medium-low, cover the skillet, and simmer 15–18 minutes until the chicken internal temperature reaches 165°F (check at the thickest part near the bone) and the sweet potatoes are tender.
6. 6Uncover the skillet and increase heat to medium, cooking 3–4 minutes more until the pan juices reduce slightly and concentrate in flavor.
7. 7Divide the chicken, sweet potatoes, and pan juices evenly into 7 airtight containers while hot, allowing them to cool to room temperature before sealing completely.
8. 8Refrigerate for up to 4 days, or freeze for up to 3 months; reheat gently on the stovetop over medium heat with a splash of water, or in the microwave covered, until warmed through.