One-Pan Lemon Herb Chicken & Roasted Sweet Potatoes

• •4 pieces chicken thighs, bone-in, skin-on
• •2 large sweet potatoes, peeled and cut into 1-inch cubes
• •3 tablespoon olive oil
• •1 large lemon, juiced and sliced
• •4 garlic cloves, minced
• •1 tablespoon fresh rosemary, chopped
• •1 tablespoon fresh thyme leaves
• •1 teaspoon dried oregano
• •1 teaspoon paprika
• •1 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• •2 tablespoon fresh parsley, chopped, for garnish

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a large bowl, combine the olive oil, lemon juice, minced garlic, chopped fresh rosemary, fresh thyme leaves, dried oregano, paprika, salt, and freshly ground black pepper. Whisk the ingredients together until well combined.

3. 3

   Pat the chicken thighs very dry with paper towels. This step is crucial for crispy skin. Add the chicken thighs to the bowl with the herb mixture and toss to coat each piece thoroughly.

4. 4

   Add the sweet potato cubes to the same bowl and toss them with the remaining herb mixture until evenly coated.

5. 5

   Arrange the seasoned chicken thighs and sweet potato cubes in a single layer on a large baking sheet. Ensure there is enough space between the ingredients to allow them to roast properly, rather than steam. Place the lemon slices around the chicken and potatoes.

6. 6

   Roast for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the sweet potatoes are tender and slightly caramelized. For extra crispy chicken skin, you can broil for the last 2-3 minutes, watching carefully to prevent burning.

7. 7

   Remove the baking sheet from the oven. Let the dish rest for 5 minutes before serving. Garnish with fresh chopped parsley.

Chef's Tips

• 💡Ensure sweet potatoes are cut into uniform 1-inch cubes for even cooking. Smaller pieces might cook faster and burn, while larger pieces might remain hard.
• 💡Do not overcrowd the baking sheet. If you have too many ingredients, use two baking sheets or roast in batches to ensure everything roasts and browns beautifully instead of steaming.
• 💡Patting the chicken dry before seasoning is key to achieving wonderfully crispy skin.
• 💡For an extra layer of moisture and flavor, you can add a quarter cup of chicken broth to the pan during the last 10 minutes of cooking.