The Best Roasted Chicken and Sweet Potatoes Recipe for Fall

Juicy roasted chicken with sweet potatoes offers a comforting meal that fills your kitchen with incredible aromas.

Warm spices dance across tender meat and caramelized vegetables.

Mediterranean herbs complement the robust flavors beautifully.

Crispy chicken skin creates a delightful contrast against soft potato chunks.

Weeknight dinners become special when simple ingredients combine with care.

Seasonal produce makes this dish shine with minimal effort.

One bite promises a delicious journey that connects you to wholesome, home-cooked comfort.

FAQs About Roasted Chicken and Sweet Potatoes Recipe

• Can I use different types of chicken cuts for this recipe?

Yes, you can use chicken thighs, drumsticks, or a whole chicken cut into pieces. Just ensure each piece is similar in size for even cooking and adjust cooking time if using larger cuts.

• How do I know the sweet potatoes are perfectly roasted?

The sweet potatoes should be golden brown, caramelized around the edges, and tender when pierced with a fork. Flipping them halfway through cooking helps achieve even browning and prevents burning.

• Is it necessary to use both dried thyme and rosemary?

While both herbs add wonderful flavor, you can use just one or substitute with herbs like oregano or sage. The key is to use dried herbs that complement the chicken and sweet potatoes.

Why You’ll Love Roasted Chicken and Sweet Potatoes Recipe

• Simplify Meal Prep: Combine chicken and sweet potatoes on a single baking sheet for a no-fuss dinner that minimizes cleanup and maximizes flavor.
• Nutrition Powerhouse: Packed with lean protein from chicken and vitamins from sweet potatoes, this dish delivers a balanced meal that supports healthy eating goals.
• Customize with Ease: Adapt the recipe by swapping herbs or adding your favorite spices to create a personalized dinner that suits your taste preferences.
• Quick Weeknight Winner: Requires minimal ingredients and hands-on preparation, making it perfect for busy families seeking a delicious and stress-free meal solution.

Ingredients for Roasted Chicken and Sweet Potatoes Recipe

• Chicken Pieces: Tender meat that forms the main protein of the dish and provides a delicious centerpiece for the meal.

• Sweet Potatoes: Starchy root vegetable that adds natural sweetness and becomes caramelized when roasted.

• Dried Thyme, Dried Rosemary: Aromatic herbs that add earthy and fragrant notes to the chicken and sweet potatoes.
• Paprika, Garlic Powder, Onion Powder: Spices that provide depth of flavor and enhance the overall taste of the dish.

• Olive Oil: Helps to coat the chicken and sweet potatoes, promoting even cooking and adding richness.
• Salt, Pepper: Basic seasonings that enhance the natural flavors of the chicken and vegetables.

• Lemon Wedges, Fresh Parsley: Bright and fresh additions that can add a zesty and herbal finish to the roasted dish.

Instructions for Roasted Chicken and Sweet Potatoes Recipe

Step 1: Fire Up The Oven

Crank the oven to a toasty 400F (200C). Grab a baking sheet and line it with parchment paper or give it a quick spray of cooking oil.

Step 2: Spice Up The Sweet Potatoes

• Olive oil
• Dried thyme
• Dried rosemary
• Paprika
• Garlic powder
• Onion powder
• Salt
• Black pepper

Massage those spices into the potatoes until they’re fully coated.

Step 3: Prep The Chicken

• Salt
• Black pepper
• Extra paprika (if you're feeling adventurous)

Step 4: Create Roasting Magic

Spread the seasoned sweet potatoes around the chicken on the baking sheet. Slide the pan into the oven and let the magic happen. Roast for 35-45 minutes until the chicken hits 165F (75C) and the sweet potatoes look beautifully caramelized. Pro tip: Flip those potatoes halfway through for even golden deliciousness.

Step 5: Serve With Flair

Pull the pan out of the oven and let everything rest for a few minutes. Plate up your roasted chicken and sweet potatoes. For an extra touch, add a squeeze of fresh lemon and sprinkle some chopped parsley on top.

Pro Tips for Roasted Chicken and Sweet Potatoes Recipe

• Dry Chicken Thoroughly: Pat chicken pieces completely dry before seasoning to ensure crispy, golden-brown skin and better herb adherence.
• Space Ingredients Wisely: Spread sweet potatoes and chicken pieces in a single layer without overcrowding to promote even roasting and caramelization.
• Check Internal Temperature: Use a meat thermometer to confirm chicken reaches 165F for safe, perfectly cooked meat without drying out.
• Enhance Flavor Boost: Swap dried herbs with fresh herbs like thyme or rosemary for more vibrant, aromatic results and added depth.
• Make It Diet-Friendly: Substitute chicken with tofu or tempeh for a vegetarian version, keeping the same delicious sweet potato seasoning.

Variation Ideas for Roasted Chicken and Sweet Potatoes Recipe

• Mediterranean Herb Chicken: Replace dried herbs with fresh oregano, basil, and mint. Add crumbled feta cheese and kalamata olives for a Greek-inspired flavor profile.
• Spicy Cajun Chicken: Swap paprika with Cajun seasoning blend. Include bell peppers and onions for extra zest. Drizzle with hot sauce before serving.
• Low-Carb Cauliflower Alternative: Substitute sweet potatoes with roasted cauliflower florets. Keep chicken seasoning similar. Perfect for keto and low-carbohydrate diets.
• Herb-Crusted Chicken Option: Coat chicken with almond flour and fresh herb mixture. Use bone-in chicken thighs for richer flavor. Reduce cooking time slightly to prevent drying.

Pairing Suggestions for Roasted Chicken and Sweet Potatoes Recipe

• Savor Citrus Sparkle: Pair this roasted chicken and sweet potatoes with a crisp, zesty white wine like Sauvignon Blanc, which cuts through the richness and complements the herb-infused flavors.
• Herbal Harmony Beverage: Brew a refreshing iced lemon-thyme tea that echoes the recipe's herbal notes and provides a light, cooling counterpoint to the warm, caramelized sweet potatoes.
• Mediterranean Sidekick: Serve alongside a simple Greek salad with cucumber, tomatoes, and feta cheese, adding a bright, tangy element that balances the dish's robust roasted flavors.
• Rustic Comfort Companion: Add a glass of light amber ale or wheat beer, which offers a subtle maltiness that enhances the caramelized sweet potato edges and complements the chicken's herbs.

Storage Advice for Roasted Chicken and Sweet Potatoes Recipe

• Store leftovers in an airtight container within 2 hours of cooking. Keep chicken and sweet potatoes separate to maintain texture. Refrigerate for up to 3-4 days.
• Wrap chicken and sweet potatoes individually in freezer-safe containers or bags. Label with date and contents. Freeze for maximum 3 months. Thaw overnight in refrigerator before reheating.
• Preheat oven to 350F. Place chicken and sweet potatoes on baking sheet. Cover with foil to prevent drying. Warm for 15-20 minutes until internal temperature reaches 165F. Add splash of chicken broth to retain moisture.
• Place chicken and sweet potatoes on microwave-safe plate. Cover with damp paper towel to prevent drying.

Roasted Chicken and Sweet Potatoes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 29 reviews

• Total Time: 50-60 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Succulent roasted chicken with sweet potatoes beckons comfort seekers with Mediterranean-inspired flavors. Herb-infused chicken nestles perfectly alongside caramelized sweet potato wedges, promising a delightful meal you’ll savor from first bite to last.

---

Ingredients

Scale 1x2x3x

Main Protein:

• 4 bone-in, skin-on chicken thighs

Vegetables:

• 4 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 lemon, cut into wedges

Seasonings and Oils:

• 2 tablespoons (30 milliliters) olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt to taste
• Black pepper to taste

Garnish:

• Fresh parsley, chopped

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare your cooking workspace by heating the oven to 400F (200C) and lining a baking sheet with parchment paper or applying a light grease coating.
2. Create a robust seasoning blend by combining dried thyme, dried rosemary, paprika, garlic powder, onion powder, salt, and pepper in a mixing bowl.
3. Thoroughly coat sweet potato cubes with olive oil and the prepared herb mixture, ensuring each piece is evenly seasoned.
4. Carefully dry chicken pieces using paper towels, then massage the remaining olive oil across their surface.
5. Generously season chicken with salt, pepper, and an additional sprinkle of paprika for enhanced flavor complexity.
6. Strategically arrange seasoned sweet potatoes around the chicken pieces on the prepared baking sheet, creating an even distribution.
7. Slide the baking sheet into the preheated oven and roast for 35-45 minutes, rotating sweet potatoes midway to encourage uniform caramelization.
8. Verify chicken doneness by confirming an internal temperature of 165F (75C) and ensuring sweet potatoes are tender and golden brown.
9. Allow the dish to rest for a few minutes after removing from the oven to let flavors settle and juices redistribute.
10. Garnish with fresh lemon wedges and chopped parsley, then serve immediately while still warm and aromatic.

Notes

• Swap chicken parts easily to match your preference, using bone-in thighs or drumsticks for more flavor and juiciness.
• Customize spice blend by adding smoked paprika or cayenne for extra heat and depth in the dish.
• Cut sweet potatoes into uniform sizes to ensure even cooking and prevent some pieces from burning while others remain undercooked.
• Use a meat thermometer to guarantee chicken reaches safe internal temperature without overcooking, keeping meat tender and moist.

• Prep Time: 15 minutes
• Cook Time: 35-45 minutes
• Category: Lunch, Dinner
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 430 kcal
• Sugar: 7 g
• Sodium: 250 mg
• Fat: 18 g
• Saturated Fat: 4.5 g
• Unsaturated Fat: 13.5 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 5 g
• Protein: 30 g
• Cholesterol: 110 mg