Description
A cozy, one-pan dinner of roasted chicken thighs, sweet potatoes, and red onions, all seasoned to perfection and cooked until golden and tender.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 medium sweet potatoes, peeled and cut into 1-inch chunks
- 1 large red onion, sliced into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, for garnish
Instructions
- Preheat oven to 425°F and line a sheet pan with parchment paper.
- Toss sweet potatoes and red onion with 2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, salt, and pepper in a bowl.
- Rub chicken thighs with remaining olive oil and remaining spices.
- Spread vegetables on the sheet pan and nestle chicken thighs between them.
- Roast for 35 to 40 minutes, flipping vegetables halfway through, until chicken reaches 165°F internal temperature.
- Let rest for 5 minutes and sprinkle with fresh parsley before serving.
Notes
- Don’t overcrowd the pan to ensure proper roasting.
- Flip vegetables halfway for even caramelization.
- Use parchment paper for easy cleanup.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 410
- Sugar: 6g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 115mg
Keywords: sheet pan chicken, chicken and sweet potatoes, one pan dinner, roasted chicken thighs