Ingredients

The following ingredients have 6 Servings
  • 6 bone-in chicken thighs, skin removed ((approx. 2 1/2 lbs))
  • 1 tablespoon olive oil
  • 2 pounds sweet potatoes, peeled
  • 1/2 cup shredded mozzarella cheese (or more to taste)
  • 1/2 cup freshly grated Parmesan cheese (or more to taste)
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons low sodium soy sauce
  • 1 1/2 teaspoons Dijon mustard
  • 2 teaspoons McCormick® garlic powder
  • 1 1/2 tsp EACH McCormick® paprika, salt
  • 1 tsp EACH McCormick® onion powder, dried parsley, dried oregano, dried thyme leaves
  • 1/2 tsp EACH McCormick® black pepper, ground cumin
  • 1 1/2 cups milk
  • 1 tablespoon flour
  • 1 medium onion, thinly sliced, then quartered
  • 4-6 garlic cloves, minced
  • 1 teaspoon McCormick® Dried Chives
  • 1/2 teaspoon McCormick® salt
  • 1/4 teaspoon McCormick® Black Pepper

Instruction

  • Preheat oven to 400 degrees F.
  • Combine all of the Wet Rub ingredients together in a small bowl. Remove 1 tablespoon and rub this tablespoon all over the chicken.
  • Heat 1 tablespoon olive oil over medium high heat in a large skillet. Once very hot, add chicken and brown 2-3 minutes per side. Remove chicken to a plate. (Don’t clean skillet) Once cool enough to handle (you can wait until you’ve sliced your potatoes), smother the chicken with the remaining Wet Rub.
  • Drain all but approximately 1 tablespoon grease/juices from skillet. Whisk in flour and turn heat to low. Slowly whisk in milk. Add all remaining “Herb Sauce” ingredients to now empty skillet. Bring to a boil then reduce to a simmer until thickened (approximately 3-5 minutes, it should be quite thick), stirring occasionally. Meanwhile, grease a 9x13 casserole dish and slice potatoes into 1/8” slices.
  • Add potatoes to Herb Sauce and remove from heat. Toss to coat. (It might seem like there isn't enough, but just keep stirring.)
  • Layer half of the potatoes/onions/sauce mixture evenly into your greased 9x13 pan. Top with half of the Parmesan and mozzarella. Repeat layers.
  • Add chicken on top of potatoes and cover with foil. Bake for 40 minutes, remove foil and bake and additional 10-15 minutes or until chicken is cooked through and potatoes are fork tender. Broil for a few minutes to toast cheese if desired. Remove and let rest for 5 minutes before serving.*