We made this recipe as part of the 2020 Open Arms Free Clinic Virtual Gala, and it has a special place in our hearts. Normally, the OAFC Gala is a joyous event in a large space filled with friends enjoying a delicious meal to raise money to support the health needs of our community. With all of the challenges 2020 brought, it was not possible to do the Gala in person, and instead hosted the Gala virtually. We still wanted attendees to enjoy a meal that felt worthy of a Gala, so we went to work finding a recipe that felt special, was easy to cook at home, and also affordable enough that anyone who wanted to be a part of this experience could participate.
We settled on this recipe for a few reasons – chicken thighs are delicious and affordable, we love the seasonality of a sweet potato dish in the early winter / late fall, this recipe uses sheet pans for cooking for easy clean up, and it’s incredibly easy to make this dish look “chef prepared.” We have a complete video walkthrough included with this post to help you make a great dish. We think this dish is a real winner and we hope you enjoy it whether you’re cooking along with the Open Arms Gala or enjoying later.
Let us know what you think of this recipe and any tweaks you made to our steps. We’d love to hear how you made this recipe your own. Cheers!
- 8 piece Chicken Thighs (bone-in are preferable but boneless work as well)
- Black Pepper
- 1 cup Grated Parmesan
- 2 Tbsp Garlic Powder
- 2 tsp Italian Seasoning
- 3 Sweet Potato (peeled and chopped)
- 2 Green Bell Pepper (chopped)
- 1 Yellow Onion (chopped)
- 1/4 cup Vegetable Oil
- 6 slice Bacon (chopped)
- Rosemary (for serving)
Place your chicken thighs skin side up on a foil lined baking sheet. Season generously with salt and black pepper.
Add the parmesan, garlic powder, and Italian seasoning to a mixing bowl and mix together. Spread the mix on top of the chicken thighs, and lightly rub the mixture into the skin. Make sure the entire top surface of the chicken thighs are covered. Place sheet pan into an oven preheated to 425ºF and cook for ~35 minutes until the chicken thighs reach 165ºF.
Add all of your chopped vegetables and bacon to a large mixing bowl. Add the vegetable oil and season to your taste with salt and pepper. You can also add garlic powder if desired. Mix the vegetables and bacon together, then spread on a sheet pan lined with aluminum foil. Place into an oven preheated to 425ºF and cook for ~30 minutes until the vegetables and bacon are crispy. Remove from oven after about 20 minutes of cooking and stir the vegetables to help them cook evenly.
Once both vegetables and chicken thighs are done, remove them from the oven and let rest for 5 minutes before plating. To plate this dish, spoon a generous helping of the sweet potato bacon hash on to the middle of a plate and then part it to form a “C” shape. Place one chicken thigh on the inside of the C, then place one more chicken thigh on top of the first chicken thigh. Garnish with a sprig of fresh rosemary and enjoy!