This dish combines tender chicken with soft, sweet potatoes all cooked in one pan. It’s not just tasty but also super easy to clean up!
I love how the sweet potatoes get all caramelized and delicious. Plus, less mess means more time to enjoy my meal. Who doesn’t like that? 😄
Making this one pan wonder is a breeze. Just toss everything together and pop it in the oven. Perfect for busy weekdays or cozy weekends!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs add great flavor and juiciness. If you prefer, you can use boneless thighs or chicken breasts, but adjust cooking time since they may cook faster.
Sweet Potatoes: These are sweet and nutritious. If you can’t find sweet potatoes, regular potatoes can work, but they won’t have the same sweetness. Yukon Gold or red potatoes are good choices.
Broccoli: Fresh broccoli adds color and texture. You could substitute with green beans, asparagus, or cauliflower if broccoli isn’t available.
Spices: Smoked paprika gives a lovely depth. If you don’t have it, regular paprika works, but it won’t have the same smoky flavor. Feel free to get creative with your own favorite spices!
How Do I Get the Chicken Skin Crispy and Delicious?
To achieve perfectly crispy chicken skin, start by drying the chicken thighs with paper towels. Moisture can make the skin soggy.
- Utilize 2 tablespoons of olive oil to coat the skin; this promotes crispiness.
- High heat is key! Roasting at 425°F (220°C) allows the skin to become golden and crunchy. If desired, finish with a broil for 2-3 minutes to enhance crispiness.
- Don’t overcrowd the pan as air circulation helps everything cook evenly.
One Pan Chicken With Sweet Potatoes
Ingredients You’ll Need:
For the Main Dish:
- 4 bone-in, skin-on chicken thighs
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 cups broccoli florets
For Seasoning:
- 3 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder (optional)
- 1/2 tsp dried thyme (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh thyme leaves
How Much Time Will You Need?
This delicious recipe takes about 10 minutes of prep time, followed by around 30-35 minutes of roasting in the oven. All in all, you can enjoy a hearty meal in just about 45 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 425°F (220°C). This high temperature is key for getting that crispy chicken skin!
2. Prepare the Spice Mix:
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, chili powder (if using), dried thyme, and a good pinch of salt and pepper. This blend will add fantastic flavor to your chicken.
3. Season the Chicken:
Use paper towels to pat the chicken thighs dry; this helps them crisp up in the oven. Then, rub 2 tablespoons of olive oil all over the chicken thighs. Next, evenly coat them with your spice mixture, making sure every inch is covered.
4. Arrange the Chicken on the Baking Sheet:
Place the well-seasoned chicken thighs on one side of a large baking sheet or a roasting pan. Give them a little space so they cook evenly.
5. Prepare the Veggies:
In another bowl, combine the cubed sweet potatoes and broccoli florets with the remaining tablespoon of olive oil, along with a touch of salt and pepper. Toss them well to ensure they’re nicely coated.
6. Add Veggies to the Pan:
Lay the sweet potatoes and broccoli on the other side of the baking sheet, making sure they are spread out evenly for roasting.
7. Roast Everything:
Pop the baking sheet into your preheated oven and roast for about 30 to 35 minutes. The chicken is ready when it reaches an internal temperature of 165°F (74°C), and the sweet potatoes are tender. Remember to flip the veggies halfway through to get them golden brown!
8. Broil for Extra Crispiness (Optional):
If you’d like that extra crispy skin, switch to broil for 2-3 minutes at the end, keeping a close eye to prevent burning.
9. Garnish and Serve:
Once done, take it out of the oven and sprinkle fresh thyme leaves over the chicken and veggies for a lovely touch.
10. Enjoy!
Serve the meal warm and enjoy every flavorful bite of your one-pan creation!
Can I Use Different Vegetables in This Recipe?
Absolutely! If broccoli isn’t your favorite, you can substitute with green beans, Brussels sprouts, or even zucchini. Just keep in mind that cooking times may vary, so check for tenderness as they roast.
What if I Don’t Have Chicken Thighs?
No problem! You can use bone-in, skin-on chicken breasts, but you’ll need to reduce the cooking time, as they generally cook faster. Aim for an internal temperature of 165°F (74°C) to ensure they’re fully cooked.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in the microwave or in a skillet, adding a splash of water or oil to keep things moist.
Can I Make This Recipe Vegetarian?
If you’re looking to make a vegetarian version, you can replace the chicken with chickpeas or tofu and roast them alongside the sweet potatoes and broccoli. Just adjust the cooking time as needed! Cooking times may change, so keep an eye on them.
