Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or a silicone mat. This creates a great base for even browning and easy cleanup.

Pat the chicken thighs dry with paper towels. This step helps the skin get crispy. Season the chicken generously with salt, pepper, paprika, and a touch of dried thyme if you like.

In a small bowl, whisk together the juice of one lemon, lemon zest, minced garlic, rosemary, and olive oil. This bright, herby mix will coat both the chicken and the potatoes.

Place the chicken thighs on one side of the sheet pan and the sweet potato chunks on the other. Drizzle about half of the herb mixture over the potatoes and toss to coat. Then brush the remaining herb mixture over the chicken, ensuring the skin gets a nice coating.

Roast for 25 minutes, then flip the chicken and give the sweet potatoes a gentle stir. Return to the oven for another 15–20 minutes, until the chicken skin is crisp and the internal temperature reaches 165°F (74°C) and the potatoes are tender with a bit of caramelization around the edges.

If you want extra crispiness, switch to the broiler for 2–3 minutes at the end, watching closely so nothing burns. Remove from the oven and let rest for about 5 minutes before serving.

Finish with a final squeeze of lemon juice over the chicken and potatoes for a bright finish. Garnish with a few fresh rosemary needles if you have them.