AIP Friendly Skillet Chicken with Sweet Potatoes and Kale
One skillet, four servings, and a dinner that genuinely feels like comfort food — even when you're navigating one of the more demanding elimination protocols out there. Bone-in, skin-on chicken thighs get seared in coconut oil until the skin is deeply golden and crackling, then roasted right on top of sweet potatoes, onion, garlic, and fresh ginger until everything is tender and fragrant. The braising liquid — bone broth, apple cider vinegar, and coconut aminos — builds a savory, slightly tangy pan sauce that soaks into the sweet potatoes and makes the whole dish taste like it took far more effort than it did. Turmeric and ginger do double duty here, seasoning both the chicken rub and the vegetable base so every bite carries that warm, golden flavor all the way through. Wilted kale gets stirred in at the end, brightened with a squeeze of fresh lemon juice, so you get something green and vibrant without any extra pans to wash. It's the kind of meal that makes a restrictive eating approach feel genuinely sustainable rather than like a punishment — real ingredients, real flavor, and nothing that needs to be swapped or second-guessed.
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp fine sea salt, divided
- 1 tsp ground turmeric, divided
- ½ tsp ground ginger, divided
- 2 tbsp coconut oil
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, finely grated
- ½ cup bone broth
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 4 cups curly kale, stems removed and leaves roughly torn
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the chicken thighs completely dry with paper towels. In a small bowl, combine 3/4 tsp of the salt, 3/4 tsp of the turmeric, and 1/4 tsp of the ground ginger. Rub the spice mixture evenly over both sides of each thigh.
- 2
Heat the coconut oil in a 12-inch cast-iron skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the thighs to a plate. Pour off all but about 1 tbsp of the rendered fat, leaving it in the skillet.
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