This One Pan Chicken with Sweet Potatoes is a simple and tasty meal that’s perfect for busy days. The chicken turns out juicy, and the sweet potatoes become wonderfully tender!
I love how everything cooks together on one pan—less mess to clean! Just pop it in the oven and relax while dinner makes itself. Could it get any easier? 😄
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give the dish a richer flavor and stay juicy during cooking. If you’re looking for a leaner option, try boneless, skinless chicken thighs or chicken breasts. Just be aware that cooking times may vary.
Sweet Potatoes: Sweet potatoes are sweet and nutritious. If you can’t find them, you can substitute with regular potatoes or even butternut squash for a different twist!
Broccoli: Fresh broccoli adds a nice crunch and color. If you’re not a fan, feel free to swap it out with green beans or asparagus, which will roast nicely alongside the chicken.
Spices: Smoked paprika adds depth, but you can use regular paprika if necessary. For a kick of heat, adding a pinch of cayenne pepper can be great as well!
How Can I Achieve Crispy Chicken Skin?
Getting crispy chicken skin is all about the sear! Make sure to heat your pan enough before adding the chicken. Here’s how:
- First, pat the chicken dry. This step helps remove moisture for a better sear!
- Heat the pan to medium heat with oil. Place the chicken skin-side down and don’t move it for the first few minutes.
- Let it cook until golden brown. This usually takes about 5 minutes, then flip and cook a bit more. Remember, patience is key to crispy skin!
Once that’s done, letting the chicken rest before serving will keep it juicy too. Happy cooking!
One Pan Chicken With Sweet Potatoes
Ingredients You’ll Need:
For the Main Dish:
- 5 bone-in, skin-on chicken thighs
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 head of broccoli, cut into florets
- 1 medium onion, sliced
For Seasoning:
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (plus extra fresh thyme for garnish)
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious one-pan meal takes about 10 minutes to prep and 40 minutes to cook, totaling around 50 minutes from start to finish. It’s perfect for a hearty weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure your chicken and veggies cook perfectly!
2. Mix the Spices:
In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, ground cumin, plus a pinch of salt and pepper. This mix will give your chicken a wonderful flavor.
3. Season the Chicken:
Pat the chicken thighs dry with paper towels—this helps achieve crispy skin. Drizzle 1 tablespoon of olive oil over the chicken and rub the spice mixture evenly on each piece until thoroughly coated.
4. Sear the Chicken:
In a large ovenproof skillet or pan, heat the other tablespoon of olive oil over medium heat. Add the chicken thighs skin-side down and sear for about 5 minutes until the skin is golden brown and crispy. Flip them over and cook for another 3 minutes. Once done, remove the chicken from the pan and set it aside.
5. Cook the Veggies:
Add the sliced onion and sweet potato cubes to the same pan. Stir everything around for about 5 minutes, allowing them to soak up the delicious spices and juices from the chicken.
6. Assemble the Dish:
Now, nestle the seared chicken thighs on top of the sweet potatoes and onions in the pan. This makes sure they cook together nicely!
7. Bake:
Transfer the pan to your preheated oven and bake for 25 minutes. This will ensure the chicken cooks through and the sweet potatoes become tender.
8. Add the Broccoli:
After 25 minutes, take the pan out and add the broccoli florets around the chicken and sweet potatoes. Return the pan to the oven and bake for another 10-12 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are vibrant and cooked just right!
9. Garnish and Serve:
Once everything is cooked, take the pan out of the oven and garnish with fresh thyme leaves for a beautiful finishing touch. Serve hot and enjoy your wholesome, tasty one-pan meal!
Bon appétit!
Can I Use Different Vegetables?
Absolutely! You can swap out the broccoli for any other veggies you like, such as green beans, asparagus, or bell peppers. Just remember that cooking times may vary based on the vegetables you choose.
How Can I Make This Recipe Low-Carb?
If you’re looking to lower the carbs, you can omit the sweet potatoes and double up on non-starchy vegetables like zucchini or cauliflower. These will still roast nicely and complement the chicken!
Can I Prepare This Dish in Advance?
Yes, you can prep the chicken and vegetables a few hours in advance. Just keep them covered in the fridge. When you’re ready to cook, follow the instructions as normal, but you may need to add a few extra minutes to the cooking time if they’re chilled.
What Should I Do with Leftover Chicken and Veggies?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or in a skillet over low heat, adding a splash of water or broth to keep everything moist.