Description
A simple and wholesome sheet pan dinner featuring roasted sweet potatoes, chicken thighs, and vegetables seasoned with garlic and herbs. Perfect for an easy weeknight meal with minimal cleanup.
Ingredients
2 large sweet potatoes, peeled and cut into 1-inch cubes
4 bone-in, skin-on chicken thighs
1 red bell pepper, seeded and cut into 1-inch pieces
1 small red onion, peeled and cut into wedges
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups broccoli florets
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the sweet potato cubes, red bell pepper pieces, red onion wedges, and broccoli florets.
Add 1 tablespoon olive oil, garlic powder, dried thyme, smoked paprika, salt, and black pepper to the vegetables. Toss well to coat evenly.
Place the chicken thighs on a large sheet pan and drizzle with the remaining 1 tablespoon olive oil. Rub the oil over the skin.
Arrange the seasoned vegetables around the chicken thighs on the sheet pan in a single layer.
Roast in the preheated oven for 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove from the oven and let rest for 5 minutes.
Sprinkle chopped fresh parsley over the chicken and vegetables before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes