Sweet Potato and Chicken Casserole

Name: Sweet Potato and Chicken Casserole
Prep time: 20 min
Cook time: 60 min
Total time: 109 min
Yield: 4
Ingredients: 8 bone-in chicken thighs; 1 large onion; 3 celery stalks, chopped; 1 large sweet potato, peeled; 165 g brown basmati rice; 2 teaspoons dried marjoram; 2 tablespoons English mustard; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 lemon Zest of 1 lemon, grated; 450 ml chicken stock; Salt and pepper to taste

Recipe GLPR0edf731fbdc488

Main Course

109 min

829 cal

Servings: 4

Oven

Stovetop

SNAP eligible

A comforting one-pot casserole featuring bone-in chicken thighs braised with sweet potato, brown basmati rice, and aromatic vegetables. The chicken is seared until golden, then cooked gently in a mustard-infused broth until tender and fully cooked through, creating a complete meal in a single dish.

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Ingredients

8 bone-in chicken thighs

1 large onion

3 celery stalks, chopped

1 large sweet potato, peeled

165 g brown basmati rice

2 teaspoons dried marjoram

2 tablespoons English mustard

2 tablespoons olive oil

3 cloves garlic, minced

1 lemon Zest of 1 lemon, grated

450 ml chicken stock

Salt and pepper to taste

Directions

Preheat your oven to 180°C (350°F). Position a rack in the center of the oven.
Finely mince the garlic cloves and chop the onion into small pieces. Dice the celery stalks. Peel the sweet potato and slice it into thin rounds, about ¼ inch thick.
Season the chicken thighs generously on all sides with salt and pepper.
Heat the olive oil in a large ovenproof casserole dish over medium-high heat. Once hot, carefully place the chicken thighs skin-side down in the dish and sear for 5 minutes until golden brown. Flip and sear the other side for 5 minutes until browned. Transfer the chicken to a plate and set aside.
Reduce heat to medium. Add the chopped onion, celery, and minced garlic to the same dish. Cook, stirring occasionally, for 5 minutes until the onion becomes soft and translucent.
Add the sweet potato rounds, brown basmati rice, and dried marjoram to the dish. Stir well to coat everything with the oil and distribute the vegetables evenly.
Return the seared chicken thighs to the dish, nestling them between and among the rice and vegetables.
In a small bowl, whisk together the English mustard and chicken stock until smooth. Pour this mixture over the chicken, vegetables, and rice. Sprinkle the grated lemon zest over the top.
Bring the casserole to a gentle simmer on the stovetop. Cover with a lid and transfer to the preheated oven.
Bake for 45 minutes. Check the dish halfway through; if the rice appears dry, add a splash more chicken stock. The chicken is done when the internal temperature at the thickest part of the thigh (without touching bone) reaches 165°F, and the rice is tender.
Remove the casserole from the oven and let it rest, covered, for 5 minutes. Serve hot directly from the dish.

Comments

Grocery List Plus Editorial Staff4.5

This casserole hits well for a Charlotte weeknight: sweet potatoes are local and cheap year-round, chicken is consistently priced, and every other ingredient (onion, celery, garlic, basmati rice, marjoram, mustard) is stocked at every chain. The stated 109 minutes is honest—roughly 15 minutes active prep, 90 minutes baking, which is real but manageable. Cost per serving lands around $2.50–$3.00, driven mainly by the chicken and rice, both budget-friendly staples. The casserole reheats well and feeds a family of four without fussiness or constant monitoring once it goes in the oven. The only minor friction is that brown basmati rice takes slightly longer to cook than white, so if you're in a real hurry it's a small ask; marjoram is standard at all majors but worth checking your cupboard first.