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Chicken and Sweet Potato Recipe - Simple, Cozy, and Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 to 2 pounds boneless, skinless chicken thighs (or breasts). Thighs stay juicier.
  • Sweet potatoes: 2 large, peeled and cut into 1-inch cubes.
  • Red onion: 1 medium, cut into thick wedges (optional but adds great flavor).
  • Garlic: 3–4 cloves, minced.
  • Olive oil: 3 tablespoons, divided.
  • Smoked paprika: 2 teaspoons.
  • Ground cumin: 1 teaspoon.
  • Dried thyme or Italian seasoning: 1 teaspoon.
  • Salt and black pepper: About 1.5 teaspoons kosher salt and 1/2 teaspoon pepper, divided.
  • Lemon: 1, for zest and juice (brightens everything up).
  • Fresh herbs (optional): Chopped parsley or cilantro for garnish.
  • Optional add-ins: 1 red bell pepper (sliced), 1 teaspoon chili powder for heat, or 1 tablespoon maple syrup for a hint of glaze.

Method
 

  1. Preheat and prep: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment for easier cleanup. Pat the chicken dry with paper towels.
  2. Season the sweet potatoes: In a large bowl, toss the sweet potato cubes and red onion with 2 tablespoons olive oil, 3/4 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon cumin. Spread them in a single layer on the sheet pan.
  3. Start roasting the veggies: Roast for 12–15 minutes to give the sweet potatoes a head start so they caramelize without overcooking the chicken.
  4. Season the chicken: While the veggies roast, toss the chicken with 1 tablespoon olive oil, minced garlic, remaining smoked paprika and cumin, dried thyme, 3/4 teaspoon salt, and remaining pepper. Add lemon zest for extra brightness.
  5. Add chicken to the pan: Pull the pan from the oven, scoot the sweet potatoes to make space, and nestle the chicken pieces among them. If using bell pepper, add it now.
  6. Roast until done: Return to the oven for 15–20 minutes, until the chicken registers 165°F (74°C) in the thickest part and the sweet potatoes are tender and browned at the edges.
  7. Finish with lemon: Squeeze half a lemon over everything. Taste and adjust salt, pepper, or lemon as needed. If you like a slight glaze, drizzle a teaspoon of maple syrup and toss quickly.
  8. Rest and serve: Let the chicken rest for 3–5 minutes. Garnish with chopped parsley or cilantro. Serve as is, or with a side salad, quinoa, or steamed greens.