Today, I wanted to share an easy sheet-pan dinner: Roasted Chicken Thighs with Sweet Potatoes! I really appreciate any recipe that only dirties one pan so I love scouring Pinterest looking for new sheet-pan dinner ideas. This is a new favorite – it it delicious and super affordable.
As much as possible, I try to feed my family organic meats. I can usually find organic grass-fed ground beef for less than $6/lb and buy organic whole chickens in bulk when they go on sale. But we’d go over our grocery budget for sure if I didn’t branch out from those yummy but expensive, organic chicken breasts.
Enter organic chicken thighs and leg quarters. These cuts of chicken are so affordable and you can often find them marked down in addition to their already low prices! Chicken thighs in particular are meatier than say, a drumstick or chicken wing. The only negative is the fatty skin (which keeps the meat moist while it cooks) can be a bit unappetizing on the finished product, if it’s not cooked properly.
My super secret technique for perfect chicken thighs… roasting them on a preheated pan, at a high temperature, then broiling at the end to crisp up the skin. Once you’ve got this down, you can branch out and try different spices. I love swapping the garlic for chipotle lime seasoning and adding a few sliced bell peppers if I have some. That’s the beauty of a good sheet-pan dinner – the options are endless!
One thing to note: You can use another cut of chicken like boneless, skinless thighs or breast for this recipe if you prefer. But keep in mind that if you do, the cooking time will be less. You should cut it down to about 20-25 minutes. Since there is no skin, you also don’t have to preheat the pan.
- 1.5 lbs bone-in, skin-on chicken thighs (6-8 thighs)
- 2-3 large sweet potatoes
- 1 red onion
- 2 tablespoon grapeseed or olive oil
- 1 teaspoon salt
- 1 1/2 teaspoons garlic pepper seasoning (I love Wildtree's Rancher Steak Seasoning)
- dried or fresh parsley, for serving
- Preheat the oven to 450 degrees. Preheat your baking sheet or pan by placing it in the oven as well.
- Peel and dice the sweet potatoes into medium-sized chunks. Chop the red onion. Combine in a large bowl with the oil, salt, and garlic seasoning.
- Pierce the skin side of the chicken thighs a few times with a fork or then toss the chicken thighs, with sweet potatoes and oil mixture.
- Remove the preheated pan from the oven and put the chicken thighs, skin side down, on the pan. Arrange the potatoes in a single layer around the chicken. Roast the chicken thighs until the skin begins to brown, about 30-35 minutes. You can flip the potatoes once during the cooking.
- Remove the pan from the oven and turn on the over to broil. Flip the chicken skin side up. If your potatoes need to be tossed again at this point, go ahead. Put the pan on the upper rack of your oven and broil until the skin is crispy, usually 3-5 minutes.
- Move the chicken immediately to a plate, sprinkle with parsley, then let the chicken rest for 5-10 minutes before serving.
- Note: If for some reason your potatoes aren't tender after the chicken is ready, roast the potatoes for an additional 5-10 minutes in a 450 degree oven.