Burnt Onion Chicken Thighs

With Sweet Potatoes and Dill and Jalapeno Dressing

Apr 16, 2025

Nothing much to say here. Just a really, really good recipe born out of a really hangry girl and a well-stocked fridge.

Incredibly well-rounded, high protein, and high nutrients. This might be a placebo, but I can feel it fixing all of my issues (of which there are many) as I get closer to sending it to the dish pit.

The near-burnt onions add intense depth to each bite, definitely don’t skip that. The essential tip, though, is to ensure that you pat the chicken very dry before roasting, which leaves you with chicken skin that basically shatters at the touch of a knife. In fact, if you take anything from this, hold on to that advice for all your future chicken thigh endeavours.

P.S. Leftovers make a great sandwich, but you knew that.

Enjoy, I know I will.

Burn Onion Chicken Thighs with Sweet Potatoes and Dill and Jalapeno Dressing

Ingredients

Chicken marinade (use your heart / figure it out):

Chicken thighs and/or drumsticks, skin on

Soy sauce
Sriracha
Jalapenos
Dijon
2 garlic cloves
1 lemon
Pickle brine (I used the brine from pickled carrots, radishes, and chilis, but you can use whatever)
Good amount of cumin
Salt
Pepper

Green sauce

½ avocado
Jalapenos
Dill
Coriander
Yogurt
1 lemon
Dijon

Sweet potatoes

1-2 onions
Olive oil
Cumin
Chili flakes

Optional

Parmesan

Directions

Marinade the chicken for about 2 hours or up to 24.
When ready to roast, pat the chicken skin very dry and rub with olive oil and salt. On the same roasting tray, add sweet potatoes, 1-2 onions cut into sixths, cumin, chilli flakes and olive oil, roast for 30-40 minutes at 230.
While it’s roasting, combine everything for the green sauce and blend, adjusting for seasoning.
Plate with a thick layer of the sauce as a base, some sort of leafy green dressed with lemon juice, the sweet potatoes and the chicken. Top with parmesan if you want and some extra dill.

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