Garlic Herb Butter Chicken Thighs and Sweet Potatoes
Surprisingly simple and deeply satisfying, this one-pan dish brings juicy chicken thighs roasted with garlic, fresh herbs, and sweet potatoes glazed in a savory butter sauce. It’s weeknight-friendly, family-approved, and perfect for those cozy dinners when you want something flavorful without a lot of fuss.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 medium sweet potatoes, peeled and cubed
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, chopped
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/4 cup chicken broth or water
- 1 tbsp fresh lemon juice (optional)
- 2 pinches red pepper flakes (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup or lightly oil the surface.
- In a small bowl, mix the paprika, oregano, salt, and black pepper. Toss the chicken thighs with half of the spice blend and the olive oil until evenly coated.
- Toss the cubed sweet potatoes with a little olive oil, salt, and pepper if you’d like. Spread potatoes in a single layer on the sheet pan.
- Nestle the seasoned chicken thighs among the potatoes, skin-side up. Scatter minced garlic over the dish and dot with small cubes of butter.
- Roast on the middle rack for 25 minutes. Then flip the chicken skin-side down, baste with any rendered fat, and bake for another 10-15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
- If you like a bit of extra glaze, pour in the chicken broth around the pan and return to the oven for 3-5 minutes to simmer and glaze the potatoes and chicken.
- Finish with chopped fresh thyme and rosemary, a squeeze of lemon juice if using, and a final pinch of red pepper flakes for a gentle kick.
- Serve hot, spooning any pan juices over the chicken and potatoes for maximum flavor.