Cajun-Style Braised Chicken Thighs with Roasted Sweet Potato and Charred Brussels Sprouts

Preheat oven to 400°F (200°C).

Toss cubed sweet potatoes with 10g olive oil, half the Cajun seasoning, and a pinch of salt on a baking sheet.

Roast for 25-30 minutes until tender and caramelized.

Meanwhile, rub the chicken thighs with the remaining Cajun seasoning.

In a heavy-bottomed Dutch oven, heat 5g olive oil over medium-high heat.

Sear the chicken skin-side down until deep golden brown and crisp.

Remove chicken.

Add onions and garlic to the same pot, cooking until fragrant and translucent.

Return chicken to the pot, cover, and braise for 20 minutes until cooked through.

In a separate skillet, toss halved Brussels sprouts with the remaining 10g olive oil and roast or sear until charred and tender.

Serve the braised chicken over the roasted sweet potatoes, topped with the charred Brussels sprouts and the pan-drippings from the braise.