Chicken and Sweet Potatoes with Shallots
Elevate your weeknight dinner game with this one-pan wonder: Chicken and Sweet Potatoes with Shallots. Tender, bone-in chicken thighs are perfectly seared for golden, crispy skin, then roasted atop a bed of caramelized sweet potatoes and aromatic shallots. Infused with paprika, garlic, and thyme, every bite bursts with hearty, comforting flavor. A splash of chicken broth not only deglazes the pan but also enhances the dish’s rich, savory profile. Ready in just an hour, this oven-baked recipe combines minimal prep with maximum payoff, making it ideal for busy weeknights or cozy family dinners. Garnish with fresh parsley for a vibrant finish, and serve hot to enjoy its full, roasted perfection. Keywords: one-pan chicken, chicken and sweet potato recipe, roasted chicken thighs, quick dinner idea, oven-baked chicken.
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Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 3 pieces sweet potatoes (medium-sized, peeled and cubed)
- 6 pieces shallots (peeled and halved)
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken broth
- 2 tablespoons fresh parsley (chopped for garnish, optional)
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Pat the chicken thighs dry with a paper towel, then season them on both sides with paprika, garlic powder, dried thyme, salt, and black pepper.
Step 3
In a large oven-safe skillet or cast-iron pan, heat 2 tablespoons of olive oil over medium-high heat.
Step 4
Place the chicken thighs skin-side down in the pan and sear for 3-4 minutes until the skin is golden brown and crispy. Flip them over and sear the other side for another 2-3 minutes. Remove the chicken and set aside.
Step 5
In the same pan, add the remaining 1 tablespoon of olive oil. Add the cubed sweet potatoes and halved shallots. Sauté for 5-6 minutes until the vegetables begin to caramelize slightly.
Step 6
Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits from the bottom.
Step 7
Nestle the seared chicken thighs back into the pan on top of the vegetables.
Step 8
Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are fork-tender.
Step 9
Remove from the oven and let rest for 5 minutes before serving.
Step 10
Garnish with freshly chopped parsley if desired and serve hot.
Nutrition Facts
| Serving size | (1466.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2334.5 |
| Total Fat 146.2g | 0% |
| Saturated Fat 36.0g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 486mg | 0% |
| Sodium 3387.3mg | 0% |
| Total Carbohydrate 134.5g | 0% |
| Dietary Fiber 23.1g | 0% |
| Total Sugars 40.5g | |
| Protein 124.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 327.9mg | 0% |
| Iron 13.3mg | 0% |
| Potassium 3864.3mg | 0% |
Source of Calories