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Roasted Chicken with Sweet Potato Wedges

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 4 bone-in, skin-on chicken thighs (or breasts)
  • 2 large sweet potatoes, cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • Salt and black pepper, to taste
  • 2 cloves garlic, minced (optional)
  • 1 teaspoon honey or maple syrup (optional, for extra caramelization)
  • Fresh parsley or rosemary, for garnish

Instructions
 

  • Step 1: Preheat and Prepare Ingredients : Preheat oven to 425°F (220°C). Pat chicken dry with paper towels for crispier skin. Cut sweet potatoes into uniform wedges for even roasting.
  • Step 2: Season Chicken and Sweet Potatoes : In a large bowl, toss sweet potato wedges with 2 tablespoons olive oil, garlic powder, smoked paprika, salt, and pepper. Rub chicken with 1 tablespoon olive oil, thyme, minced garlic (if using), salt, and pepper.
  • Step 3: Arrange on Baking Sheet : Place chicken thighs on a baking sheet, skin-side up. Arrange sweet potato wedges around the chicken in a single layer. Optional: Drizzle honey or maple syrup over sweet potatoes for extra caramelization.
  • Step 4: Roast in the Oven : Roast for 45–50 minutes, flipping sweet potatoes halfway through, until chicken reaches an internal temperature of 165°F (74°C) and skin is golden and crispy. Sweet potatoes should be tender inside and slightly caramelized on the edges.
  • Step 5: Garnish and Serve : Remove from oven and let chicken rest for 5 minutes. Sprinkle with fresh parsley or rosemary before serving.