Chicken and Sweet Potatoes with Shallots
Elevate your weeknight dinner game with this one-pan wonder: Chicken and Sweet Potatoes with Shallots. Tender, bone-in chicken thighs are perfectly seared for golden, crispy skin, then roasted atop a bed of caramelized sweet potatoes and aromatic shallots. Infused with paprika, garlic, and thyme, every bite bursts with hearty, comforting flavor. A splash of chicken broth not only deglazes the pan but also enhances the dish’s rich, savory profile. Ready in just an hour, this oven-baked recipe combines minimal prep with maximum payoff, making it ideal for busy weeknights or cozy family dinners. Garnish with fresh parsley for a vibrant finish, and serve hot to enjoy its full, roasted perfection. Keywords: one-pan chicken, chicken and sweet potato recipe, roasted chicken thighs, quick dinner idea, oven-baked chicken.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 3 pieces sweet potatoes (medium-sized, peeled and cubed)
- 6 pieces shallots (peeled and halved)
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken broth
- 2 tablespoons fresh parsley (chopped for garnish, optional)
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with a paper towel, then season them on both sides with paprika, garlic powder, dried thyme, salt, and black pepper.
In a large oven-safe skillet or cast-iron pan, heat 2 tablespoons of olive oil over medium-high heat.
Place the chicken thighs skin-side down in the pan and sear for 3-4 minutes until the skin is golden brown and crispy. Flip them over and sear the other side for another 2-3 minutes. Remove the chicken and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Add the cubed sweet potatoes and halved shallots. Sauté for 5-6 minutes until the vegetables begin to caramelize slightly.
Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits from the bottom.
Nestle the seared chicken thighs back into the pan on top of the vegetables.
Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are fork-tender.
Remove from the oven and let rest for 5 minutes before serving.
Garnish with freshly chopped parsley if desired and serve hot.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 686 mg | 30% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 7.8 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 732 mg | 16% | |
*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.
