Chicken and Sweet Potatoes
Indulge in the ultimate comfort meal with this oven-roasted Chicken and Sweet Potatoes recipe, a perfect harmony of tender, juicy chicken thighs and caramelized sweet potatoes infused with the warmth of spices like cinnamon, cumin, and paprika. This one-pan wonder pairs the rich aroma of fresh rosemary and roasted garlic with a pop of citrus from zesty lemon slices, creating a balanced flavor profile that's equal parts savory and subtly sweet. With a prep time of just 20 minutes and easy cleanup, this dish fits effortlessly into busy weeknights while delivering a dinner that's as nutritious as it is delicious. Serve it straight from the oven for a wholesome family meal packed with rustic charm and bold flavor. Perfectly roasted, beautifully seasoned, and irresistibly satisfying, this Chicken and Sweet Potatoes recipe is sure to become a weeknight favorite.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 large sweet potatoes
- 3 tablespoons olive oil
- 4 cloves garlic
- 2 sprigs fresh rosemary
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium lemon
- 1 medium red onion
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
Peel the sweet potatoes and cut them into 1-inch cubes. Transfer the sweet potato cubes to a large mixing bowl.
Peel and thinly slice the red onion, then add it to the mixing bowl with the sweet potatoes.
In a small bowl, mix together 2 tablespoons of olive oil, paprika, ground cumin, ground cinnamon, a pinch of salt, and black pepper. Drizzle the mixture over the sweet potatoes and onions, tossing to coat evenly. Spread the vegetables in a single layer on the prepared baking sheet.
Pat the chicken thighs dry with paper towels, then season both sides with the remaining salt and pepper. Place the chicken thighs on the baking sheet, skin-side up, among the sweet potatoes and onions.
Mince the garlic cloves and sprinkle them over the chicken and vegetables. Tuck the rosemary sprigs between the chicken pieces.
Slice the lemon in half. Squeeze juice from one half over the chicken and vegetables. Slice the remaining half into rounds and nestle them around the chicken for extra flavor.
Drizzle the remaining tablespoon of olive oil over the chicken and vegetables.
Transfer the baking sheet to the preheated oven and roast for 40-45 minutes, or until the chicken skin is crispy and golden and the internal temperature of the chicken reaches 165°F (74°C). Stir the vegetables halfway through cooking to ensure even caramelization.
Remove the tray from the oven and let the chicken rest for 5 minutes before serving. Plate the chicken thighs alongside the roasted sweet potatoes and onions, and garnish with additional rosemary or a fresh squeeze of lemon if desired.
Nutrition Facts
Calories |
2170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.4 g | 188% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3065 mg | 133% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 23.7 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1776 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
