This Chicken Thighs and Sweet Potatoes recipe delivers a complete, comforting meal from a single pan. Juicy, bone-in chicken thighs roast alongside caramelized sweet potatoes for maximum flavor with minimal effort. It’s a humble, hearty dish perfect for busy weeknights or cozy weekends.
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Why You’ll Love This Chicken Thighs and Sweet Potatoes
- One-pan wonder: Protein and veggies roast together for easy cleanup.
- Savory-sweet comfort: Chicken juices mingle with caramelized potatoes.
- Forgiving & flexible: Hard to overcook; swap herbs or add other roots.
- Amazing aroma: Fills your kitchen with roasting garlic and herbs.
Ingredients & Tools
- 4 bone-in, skin-on chicken thighs
- 2 large sweet potatoes (about 1.5 lbs / 700 g)
- 1 large red onion
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp dried rosemary, crushed
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tbsp fresh parsley, chopped (for garnish)
Tools: A large rimmed baking sheet, a sharp chef’s knife, a large mixing bowl
Notes: Using bone-in, skin-on thighs is non-negotiable here—they stay incredibly moist and the skin gets wonderfully crispy. And don’t skip the smoked paprika; it gives the chicken a subtle, smoky depth that plays so nicely with the sweet potatoes.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 28 g |
| Fat: | 26 g |
| Carbs: | 32 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Pat your chicken thighs completely dry. This is the single most important step for achieving crispy skin. Any moisture on the surface will steam the skin instead of letting it crisp up beautifully in the oven’s heat.
- Cut your sweet potatoes evenly. Aim for 1-inch chunks. If they’re too small, they’ll turn to mush; too large, and they won’t cook through in time. Uniform pieces ensure everything is done at the same moment.
- Don’t crowd the pan. Give the chicken and potatoes some space! If the pan is too packed, the ingredients will steam instead of roast, and you’ll miss out on all that lovely browning and caramelization.
- Let the chicken come to room temp. Taking the chicken out of the fridge 20-30 minutes before cooking helps it cook more evenly, so the inside is perfectly done by the time the skin is gorgeously golden.
How to Make Chicken Thighs and Sweet Potatoes
Step 1: Preheat your oven to 425°F (220°C). This high heat is key for getting that crispy skin and caramelized edges on the potatoes. While the oven heats up, pat the chicken thighs dry with paper towels—be thorough here! Then, peel the sweet potatoes and chop them into 1-inch cubes. Slice the red onion into similar-sized wedges.
Step 2: In a large mixing bowl, combine the sweet potato cubes and red onion wedges. Drizzle with 2 tablespoons of the olive oil, and then add the minced garlic, smoked paprika, thyme, rosemary, half of the salt, and half of the black pepper. Toss everything together until the potatoes and onions are evenly coated in the oil and spices. You’ll notice the paprika starts to stain everything a lovely reddish hue.
Step 3: Arrange the coated sweet potatoes and onions in a single layer on your large rimmed baking sheet. You want them in one even layer, not piled up, so they roast properly. Place the pan in the preheated oven and let the vegetables roast for about 15 minutes. This gives them a head start, so they’ll be perfectly tender by the time the chicken is cooked through.
Step 4: While the vegetables are par-cooking, season the chicken thighs. Rub the remaining 1 tablespoon of olive oil all over the thighs, then season both sides generously with the remaining salt and pepper. Make sure to get the seasoning under the skin as well for maximum flavor.
Step 5: Carefully remove the hot baking sheet from the oven. Use tongs to push the sweet potatoes and onions to the sides of the pan, creating a space in the center. Place the chicken thighs in that center space, skin-side up. The rendered fat from the chicken will now mingle with the potatoes as everything finishes cooking together.
Step 6: Return the pan to the oven and roast for another 30-35 minutes. You’re looking for the chicken skin to be deep golden brown and very crispy, and the internal temperature of the chicken should read 165°F (74°C) when checked with a meat thermometer. The sweet potatoes should be fork-tender and caramelized at the edges.
Step 7: Once everything is perfectly cooked, remove the pan from the oven. Let the chicken rest for about 5 minutes on the pan—this allows the juices to redistribute throughout the meat, keeping it succulent. Sprinkle the fresh chopped parsley over the entire dish for a pop of color and freshness.
Step 8: To serve, plate a chicken thigh alongside a generous scoop of the roasted sweet potatoes and onions. Don’t forget to spoon over any of those delicious pan juices that have collected at the bottom of the baking sheet—that’s pure flavor gold right there.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months; thaw in fridge before reheating.
- Reviving: Reheat on a baking sheet at 350°F for 10–15 minutes to re-crisp skin.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and sharp lemon cut through the richness of the chicken and provide a fresh, crisp contrast.
- Sautéed garlicky green beans — Their bright green color and snappy texture make a beautiful and tasty addition to the plate without much extra work.
- Crusty, warm bread — Perfect for sopping up every last bit of the savory-sweet juices left on the plate. It’s a must for any sauce-lover.
Drinks
- A crisp, dry rosé — Its bright acidity and subtle red fruit notes complement the sweet potatoes and stand up nicely to the savory, herby chicken.
- A malty amber ale — The caramel notes in the beer mirror the sweetness of the potatoes, while the mild bitterness cleanses the palate from the rich chicken fat.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the meal’s richness.
Something Sweet
- Warm apple crumble with vanilla ice cream — You’ve already got the oven on, so why not? The warm, spiced apples continue the cozy, comforting theme perfectly.
- Dark chocolate pots de crème — They’re rich, silky, and can be made ahead. The deep chocolate flavor is a sophisticated yet simple way to end the meal.
- Lemon sorbet — It’s light, palate-cleansing, and the zingy citrus is a fantastic way to finish after a hearty, savory main course.
Top Mistakes to Avoid
- Mistake: Using boneless, skinless chicken thighs. While they cook faster, you’ll miss out on the incredible textural contrast of the crispy skin and the protective layer of fat that bastes the meat and potatoes, keeping everything moist.
- Mistake: Skipping the preheating of the pan with the veggies. Giving the potatoes a head start is crucial for even cooking. If you add raw potatoes with the chicken, they’ll still be hard when the chicken is done.
- Mistake: Not seasoning the chicken under the skin. The seasoning on top is great, but getting some salt and pepper directly on the meat itself makes a world of difference in flavor penetration.
- Mistake: Moving the chicken around once it’s on the pan. Once you place the chicken skin-side down, let it be! Constantly flipping or moving it can prevent that perfect, crispy sear from forming.
Expert Tips
- Tip: Score the chicken skin. Use a very sharp knife to make a few shallow slashes through the chicken skin (not into the meat). This helps render the fat more efficiently, leading to an even crispier result.
- Tip: Add a splash of acidity at the end. Right before serving, a light drizzle of balsamic glaze or a squeeze of fresh lemon juice over the entire dish can brighten all the flavors and cut through the richness beautifully.
- Tip: Use the convection setting if you have it. If your oven has a convection or fan setting, use it! The circulating air promotes more even browning and can help make the chicken skin even crispier.
- Tip: Get creative with the spice blend. This recipe is a fantastic base. Feel free to swap the paprika and herbs for other flavors like harissa paste for heat, or a za’atar blend for a Middle Eastern twist.
FAQs
Can I use chicken breasts instead of thighs?
You can, but I really don’t recommend it for this recipe. Chicken breasts are much leaner and will easily dry out in the time it takes the sweet potatoes to roast and caramelize. Bone-in, skin-on thighs are far more forgiving and add so much more flavor and juiciness to the entire dish. If you must use breasts, opt for bone-in ones and reduce the initial potato roasting time.
My sweet potatoes are still a bit hard. What happened?
This usually means they were cut too large or your oven temperature was a bit low. For next time, make sure your cubes are a consistent 1-inch and that your oven is fully preheated. If it happens, you can remove the cooked chicken to rest on a plate, toss the potatoes in the pan juices, and pop them back in for another 10-15 minutes until tender.
Can I prepare this dish ahead of time?
Absolutely! You can chop the sweet potatoes and onions and season the chicken (keep it separate) up to a day in advance. Store them in airtight containers in the fridge. When you’re ready to cook, just let the chicken sit out for 20-30 minutes to take the chill off, then assemble and roast as directed.
What other vegetables can I add?
This recipe is very versatile. Carrots, parsnips, or Brussels sprouts would be wonderful additions. Just make sure they’re all cut to a similar size so they cook evenly. Avoid watery veggies like zucchini, as they’ll release too much liquid and prevent proper roasting.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for about 10-15 minutes until warmed through. This will help the chicken skin re-crisp. Avoid the microwave, as it will make the skin rubbery and the potatoes mushy.
Chicken Thighs And Sweet Potatoes
Make this easy one-pan Chicken Thighs and Sweet Potatoes for a savory-sweet weeknight dinner. Get crispy skin and caramelized veggies with minimal cleanup. Try it tonight!
Ingredients
For the main ingredients:
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4 bone-in, skin-on chicken thighs
-
2 large sweet potatoes (about 1.5 lbs / 700 g)
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1 large red onion
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3 tbsp olive oil (divided)
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4 cloves garlic (minced)
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1 tsp smoked paprika
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1 tsp dried thyme
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0.5 tsp dried rosemary (crushed)
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1 tsp kosher salt (plus more to taste)
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0.5 tsp freshly ground black pepper
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1 tbsp fresh parsley (chopped (for garnish))
Instructions
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Preheat your oven to 425°F (220°C). While the oven heats up, pat the chicken thighs dry with paper towels. Then, peel the sweet potatoes and chop them into 1-inch cubes. Slice the red onion into similar-sized wedges.01
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In a large mixing bowl, combine the sweet potato cubes and red onion wedges. Drizzle with 2 tablespoons of the olive oil, and then add the minced garlic, smoked paprika, thyme, rosemary, half of the salt, and half of the black pepper. Toss everything together until the potatoes and onions are evenly coated in the oil and spices.02
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Arrange the coated sweet potatoes and onions in a single layer on your large rimmed baking sheet. Place the pan in the preheated oven and let the vegetables roast for about 15 minutes.03
-
While the vegetables are par-cooking, season the chicken thighs. Rub the remaining 1 tablespoon of olive oil all over the thighs, then season both sides generously with the remaining salt and pepper. Make sure to get the seasoning under the skin as well for maximum flavor.04
-
Carefully remove the hot baking sheet from the oven. Use tongs to push the sweet potatoes and onions to the sides of the pan, creating a space in the center. Place the chicken thighs in that center space, skin-side up.05
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Return the pan to the oven and roast for another 30-35 minutes. You’re looking for the chicken skin to be deep golden brown and very crispy, and the internal temperature of the chicken should read 165°F (74°C) when checked with a meat thermometer. The sweet potatoes should be fork-tender and caramelized at the edges.06
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Once everything is perfectly cooked, remove the pan from the oven. Let the chicken rest for about 5 minutes on the pan. Sprinkle the fresh chopped parsley over the entire dish for a pop of color and freshness.07
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To serve, plate a chicken thigh alongside a generous scoop of the roasted sweet potatoes and onions. Don’t forget to spoon over any of those delicious pan juices that have collected at the bottom of the baking sheet.08
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