There are a few recipes that are similar to the one I’ll be posting that are called Chicken Vesuvio and all vary greatly in their ingredients.
I decided to give this paleo dish a more simple name ~ Baked Chicken With Sweet Potato ~ so that you would have a pretty good idea of what was in the recipe.
Here are the basic ingredients you’ll be using:
And here’s the second set of ingredients (Olive Oil not shown):
I prepared the chicken by trimming, cleaning, drying then adding the spices to it.
In a cast iron skillet, I added a small amount of olive oil. After the oil was hot, I browned the chicken on both sides.
While the chicken was browning, I cut up the onion and the sweet potato.
After the chicken is browned on both sides remove it from the skillet and place it in a glass baking dish. Next, add a small bit of olive oil to the skillet then add the garlic, diced sweet potato and sliced red onion and cook this through for a couple of minutes. Then add the olives along with a a small bit of the olive juice.
The mixture will be added to the top of the chicken and baked in a pre-heated 375° oven for approximately 40 minutes or until the chicken’s juices run clear.
Ready for the recipe?
- 4 bone-in skin-on Chicken Thighs, cleaned, trimmed and dried on paper towels
- 1 medium sized Sweet Potato, peeled and cut into bite size pieces
- 1/2 Red Onion, sliced thinly
- 4 Garlic Cloves, minced
- 1/2 cup Black Olives, whole with a little bit of the juice
- Thyme, to sprinkle on the chicken
- Red Pepper Flakes, to sprinkle on the chicken
- Salt, just a dash
- Olive Oil
- Preheat the oven to 375°F.
- After preparing the chicken, season it with the salt, red pepper flakes and the thyme.
- In a cast iron skillet on medium heat, add a little bit of olive oil, add the chicken and brown it on both sides. When they are ready, put them in a large glass baking dish.
- Add the garlic, potato and the red onion to the skillet and cook this through for a few minutes. (Note: You do not want the potatoes to be cooked all the way as they will bake in the oven.)
- Add a small bit of olive oil to the potato mixture, mix everything together then add the olives and stir until all is combined. Turn off the heat to the skillet.
- Transfer the potato mixture to the baking dish and distribute it evenly around the chicken.
- Cover the dish with foil and bake for 40 minutes or until the juices of the chicken run clear when a knife is inserted.
- If you want an even crispier skin, remove the foil about 10 minutes before the chicken is cooked through.
I served this with Brussels Sprouts with Toasted Almonds and a side salad.
For more paleo recipes, click here.