Sheet Pan Chicken and Sweet Potatoes

Ingredients

• Bone-in, skin-on chicken thighs - 4 pieces
• Sweet potatoes (medium-sized) - 2, diced
• Olive oil - 3 tablespoons
• Garlic powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Pepper - ½ teaspoon
• Fresh rosemary or thyme (optional) - For garnish

Instructions

1. Preheat your oven to 425°F (220°C). This high temperature is key for achieving a crispy skin on the chicken and perfectly roasted sweet potatoes.
2. In a large bowl, combine the diced sweet potatoes with 2 tablespoons of olive oil, garlic powder, paprika, salt, and pepper. Toss to coat evenly.
3. On a large sheet pan, arrange the seasoned sweet potatoes in a single layer, leaving space in the center for the chicken.
4. Drizzle the remaining tablespoon of olive oil over the chicken thighs. Season with additional salt, pepper, and any fresh herbs you’re using. Rub the seasoning into the skin for maximum flavor.
5. Place the chicken thighs skin-side up in the center of the sheet pan, surrounded by the sweet potatoes.
6. Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the sweet potatoes are tender and caramelized.
7. Once done, remove from the oven and let it rest for 5 minutes. Garnish with fresh herbs if desired before serving.