Roasted Lemon-Herb Chicken and Sweet Potatoes
Juicy, lemon-kissed chicken thighs roasted with caramelized sweet potatoes and a bright herb kick. This one-pan dinner is as comforting as it is fresh, delivering warm flavors with minimal effort and clean, vibrant ingredients.
Ingredients
- 4 bone-in skin-on chicken thighs
- 2 cups sweet potatoes, cubed into bite-sized pieces
- 1 lemon, zest and juice
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- fresh rosemary sprigs (optional)
Instructions
- Preheat your oven to 425°F (220°C). This high heat helps the chicken skin crisp and the sweet potatoes caramelize beautifully.
- In a large bowl, whisk together 2 tablespoons of olive oil, lemon zest, lemon juice, minced garlic, thyme, oregano, paprika, salt, and pepper to create the marinade.
- Pat the chicken thighs dry with paper towels. Toss them in the marinade, making sure every piece is coated. Let them sit for 5–10 minutes while you prepare the potatoes.
- Spread the cubed sweet potatoes on a rimmed baking sheet. Drizzle with the remaining tablespoon of olive oil and season lightly with salt and pepper. Toss to coat.
- Nestle the marinated chicken thighs among the potatoes. If you like, tuck a few rosemary sprigs around for extra fragrance.
- Roast in the oven for 25–30 minutes, then switch the oven to broil for 2–4 minutes to achieve extra crisp skin if desired. The internal temperature should reach 165°F (74°C).
- Remove from the oven and let rest for 5 minutes. Spoon any pan juices over the chicken and potatoes to finish with a glossy, flavorful finish.