Easy One-Pan Roasted Chicken Thighs with Sweet Potatoes
This effortless one-pan meal features juicy, crispy-skinned chicken thighs roasted alongside tender sweet potatoes and aromatic red onions. It's a complete dinner with minimal cleanup, perfect for busy weeknights.
Ingredients
Ingredients
- 1.5 lb bone-in, skin-on chicken thighs about 4-6 pieces
- 1 lb sweet potatoes peeled and cut into 1-inch cubes
- 1 medium red onion cut into wedges
- 3 tbsp olive oil extra virgin
- 2 tsp paprika smoked or sweet
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
- 1 tbsp fresh parsley chopped, for garnish (optional)
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or an air fryer to maintain crispiness. Make-Ahead: You can chop the vegetables and mix the spice rub up to 2 days in advance. Variations: Add whole garlic cloves or carrots to the pan for extra flavor. For a spicier kick, add 1/2 teaspoon of cayenne pepper to the rub.