roasted chicken thighs with japanese sweet potatoes and escarole {AIP}

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It’s really about putting it all together… Roasted Chicken Thighs can take on any flavor. They can fit into any diet and they are way inexpensive, so you need to fit them into your meal rotation.

These Roasted Chicken Thighs with Japanese sweet potatoes and escarole is a perfect meal when you are in a hurry. It is perfect if you are trying to eat cleaner and it is perfect, because it is just easy and delicious!

I made this dish in my cast iron skillet because I was making a light meal for myself. If you have a large skillet, that is going to be a great choice for crisping up the chicken skin. If you serving a larger bunch, you can always do this sheet pan style and simple let it sit under the broiler for a few minutes at the end.

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A few months ago, I took the challange of starting the Autoimmune Paleo Diet (AIP). It is basically an elimination diet, so that your body is able to reduce inflammation and heal. It is a process of taking high inflammatory foods like, gluten, dairy,grains, nuts, seeds, eggs, legumes and nightshades.

This is not a forever diet or a lifestyle like paleo eating, it is done for a period of time, usually a minimum of 30 days before you can start reintroducing foods…this is an opportunity to listen to your body and watch its reaction as foods are added back in.

I have been on AIP for 3 months and have slowly added a few foods back in with success, but I am still having a difficult time with nuts, especially almonds. For me this is torture because I bake with Almond Flour so much, but it has also made my spread my wings and try other flours that I may have never tried.

This Skillet Chicken Recipe is perfect when you are just beginning on your AIP journey and having a difficult time finding food to eat. It is also great to feed your family and have on hand for leftovers. Everyone loves an easy dinner idea and this one will not disappoint!

A large heavy bottom
cast iron skillet

  • 8 bone-in, skin-on chicken thighs (Organic)

  • 1-2 medium size japanese sweet potato

  • 1 bag of chopped escarole or large head of escarole cut up (4 -5 cups)

  • 1/4 cup olive or avocado oil

  • desired spice blend for chicken

  • salt


  • Peel potatoes and cut up into small cubes for faster coking time. Place in large cast iron skillet and drizzle with olive oil, season with salt

  • Place skillet in a 400°F oven for 10-15 minutes to get a head start

  • While potatoes are cooking, trim excess skin from chicken thighs

  • Drizzle olive oil on thighs and season with salt and chicken seasoning

  • Place chicken on top of potaoes and cook for an additional 35-40 minutes or until chicken reaches 165°F internal temperature

  • Add chopped escarole to skillet with 10 minutes remaining, drizzle with remaining olive oil and season with salt

  • Serve

    1 skillet to prepare, cook and serve…perfect weeknight meal.


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