Ingredients
1 large yellow onion, sliced
1/2 cup chicken or vegetable stock
2 sweet potatoes (long and thin ones, for best slices)
1/2 tablespoon olive oil
2 tablespoons fresh rosemary, minced
2 fresh sage leaves, chopped
1 teaspoon salt (divided)
1/2 teaspoon pepper (divided)
1 teaspoon garlic powder
8 chicken thighs and drumsticks (any combination, skin on)
Method
Preheat oven to 425. Distribute the onion slices on the bottom of a large cast-iron skillet. Add the stock. Layer sweet potato slices on top and sprinkle with the olive oil, 1/2 the salt and and half the pepper. Sprinkle rosemary and sage over whole mixture. Mix remaining salt and pepper with the garlic powder, and rub into chicken. Place chicken over potatoes and onions. Here’s a before shot:
