Chicken Roasted on Sweet Potatoes and Garlic
Elevate your weeknight dinner routine with this one-pan wonder: Chicken Roasted on Sweet Potatoes and Garlic. Juicy, golden-brown chicken thighs are perched atop a bed of caramelized sweet potato slices and whole roasted garlic cloves, all infused with the robust flavors of olive oil, paprika, thyme, and a hint of zesty lemon. This easy oven-roasted recipe strikes the perfect balance between savory and sweet, while its hands-off cooking method lets you savor the aroma wafting through your kitchen. Perfectly suited for meal prep or cozy family dinners, this dish is ready in just under an hour and beautifully garnished with fresh parsley for a pop of color. Simplicity meets bold flavors in this wholesome, gluten-free recipe that will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 2 large Sweet potatoes
- 8 whole Garlic cloves
- 3 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel the sweet potatoes and cut them into 1/2-inch thick rounds. Spread them out evenly on a large roasting pan.
Peel the garlic cloves, leaving them whole, and scatter them among the sweet potato slices in the pan.
Drizzle 2 tablespoons of olive oil over the sweet potatoes and garlic. Sprinkle 1 teaspoon of salt and 1/2 teaspoon of black pepper over the vegetables. Toss them gently to coat, then spread them out into an even layer again.
Pat the chicken thighs dry with a paper towel. Rub the remaining 1 tablespoon of olive oil over the skin of the chicken, then season both sides of the chicken thighs with the remaining 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, paprika, and thyme.
Place the seasoned chicken thighs, skin-side up, on top of the sweet potatoes and garlic in the roasting pan.
Roast in the preheated oven for 40–45 minutes, or until the chicken skin is golden and crispy, the sweet potatoes are tender, and the internal temperature of the chicken reaches 165°F (74°C).
Remove the roasting pan from the oven. Drizzle the lemon juice over the chicken and sweet potatoes.
Garnish with fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4239 mg | 184% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 16.9 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1545 mg | 33% | |
*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.
