Crispy Chicken and Roasted Sweet Potatoes
This comforting dish pairs crispy, golden chicken thighs seasoned with warm Mediterranean spices and caramelized roasted sweet potatoes. It’s a simple, balanced, and flavorful meal that comes together on one pan. Great for dinner, meal prep, or serving with a side salad and yogurt dip.
Time:
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 45–50 minutes
Servings: 3–4
Ingredients:
For the Chicken:
4 bone-in, skin-on chicken thighs (or 2 large boneless breasts)
1½ tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
½ tsp dried oregano
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
Optional: ½ tsp lemon zest
For the Roasted Sweet Potatoes:
2 medium sweet potatoes, peeled and cubed (¾-inch pieces)
1 tbsp olive oil
½ tsp paprika or ground cinnamon (optional)
Salt and pepper to taste
Instructions:
Preheat the Oven:
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
Season the Chicken:
Pat chicken dry with paper towels.
In a small bowl, mix garlic powder, paprika, oregano, cumin, salt, pepper, and optional lemon zest.
Rub chicken all over with olive oil, then season with the spice blend.
Prepare the Sweet Potatoes:
In a mixing bowl, toss sweet potato cubes with olive oil, salt, pepper, and optional cinnamon or paprika.
Spread them in a single layer on half the baking sheet.
Bake:
Place the chicken thighs (skin-side up) on the other half of the baking sheet.
Roast for 35–40 minutes, flipping the sweet potatoes halfway through, until chicken is crispy and cooked through (internal temp 165°F / 74°C).
Optional: Broil for the last 2–3 minutes for extra crisp skin.
Serve:
Serve chicken hot with sweet potatoes on the side. Add a squeeze of lemon juice or serve with a yogurt-based sauce for extra brightness.
Notes & Tips:
Chicken Substitute: Boneless chicken breasts work too — reduce cook time by 5–7 minutes.
Veggie Add-ins: You can add zucchini, bell pepper, or red onion to the tray.
Crispier Potatoes Tip: Soak the sweet potato cubes in cold water for 30 minutes before roasting, then dry well.
Make it a Bowl: Serve over cooked quinoa, farro, or greens with a drizzle of tahini or yogurt lemon sauce.
Frequently Asked Questions
Q: Can I use boneless chicken?
A: Yes! Boneless chicken cooks faster — check for doneness around 25–30 minutes.
Q: How do I store leftovers?
A: Refrigerate in airtight containers for up to 4 days. Reheat in an oven or air fryer for best texture.
Q: Can I add sauce?
A: Yes! Great with a garlic yogurt sauce, lemon-tahini drizzle, or spicy harissa mayo.
Nutritional Information
Calories: 430 kcal
Protein: 30 g
Carbohydrates: 22 g
Fiber: 4 g
Total Fat: 25 g
Saturated Fat: 6 g
Sodium: 420 mg
Vitamin A: 180% DV
Vitamin C: 25% DV
Calcium: 6% DV
Iron: 12% DV