Chicken with Sweet Potatoes and Cauliflower
Get ready for a wholesome, one-pan delight with this roasted Chicken with Sweet Potatoes and Cauliflower recipe! Perfectly seasoned bone-in, skin-on chicken thighs roast alongside tender cubes of sweet potatoes and caramelized cauliflower florets, all brought to life with a robust blend of smoked paprika, ground cumin, and garlic powder. With minimal prep and a quick 40-minute cook time, this easy dinner idea is as convenient as it is flavorful. The crispy skin on the chicken combined with the natural sweetness of the vegetables creates a mouthwatering balance, while a sprinkle of fresh parsley finishes the dish with a vibrant touch. Ideal for busy weeknights or healthy meal prepping, this recipe is a must-try for those seeking a nutritious and satisfying dinner. Keywords: roasted chicken, sweet potatoes, cauliflower, one-pan dinner, easy recipe, healthy meal, crispy chicken thighs.
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 2 medium Sweet potatoes
- 1 head Cauliflower
- 3 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.
Peel the sweet potatoes and cut them into 1-inch cubes. Set aside.
Remove the leaves and core from the cauliflower, then cut it into bite-sized florets. Set aside.
In a small bowl, mix together the smoked paprika, ground cumin, garlic powder, salt, and black pepper.
Pat the chicken thighs dry with paper towels, then rub 1 tablespoon of olive oil over the skin and sprinkle the spice mixture evenly on both sides of the chicken.
In a large bowl, toss the sweet potatoes and cauliflower florets with the remaining 2 tablespoons of olive oil and a pinch of salt and pepper.
Arrange the chicken thighs on one side of the prepared baking sheet, skin-side up. Spread the sweet potatoes and cauliflower on the other side, ensuring they are in a single layer for even cooking.
Roast in the preheated oven for 35-40 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are fork-tender.
For extra crispy chicken skin, switch the oven to broil for the last 2-3 minutes, keeping an eye on it to prevent burning.
Remove the baking sheet from the oven and let it rest for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken and vegetables before serving. Enjoy!
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1156 mg | 50% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 7.0 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 887 mg | 19% | |
*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.
