Chicken with Sweet Potatoes and Cauliflower

Get ready for a wholesome, one-pan delight with this roasted Chicken with Sweet Potatoes and Cauliflower recipe! Perfectly seasoned bone-in, skin-on chicken thighs roast alongside tender cubes of sweet potatoes and caramelized cauliflower florets, all brought to life with a robust blend of smoked paprika, ground cumin, and garlic powder. With minimal prep and a quick 40-minute cook time, this easy dinner idea is as convenient as it is flavorful. The crispy skin on the chicken combined with the natural sweetness of the vegetables creates a mouthwatering balance, while a sprinkle of fresh parsley finishes the dish with a vibrant touch. Ideal for busy weeknights or healthy meal prepping, this recipe is a must-try for those seeking a nutritious and satisfying dinner. Keywords: roasted chicken, sweet potatoes, cauliflower, one-pan dinner, easy recipe, healthy meal, crispy chicken thighs.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces Bone-in, skin-on chicken thighs
• 2 medium Sweet potatoes
• 1 head Cauliflower
• 3 tablespoons Olive oil
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Garlic powder
• 1.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.

Step 2

Peel the sweet potatoes and cut them into 1-inch cubes. Set aside.

Step 3

Remove the leaves and core from the cauliflower, then cut it into bite-sized florets. Set aside.

Step 4

In a small bowl, mix together the smoked paprika, ground cumin, garlic powder, salt, and black pepper.

Step 5

Pat the chicken thighs dry with paper towels, then rub 1 tablespoon of olive oil over the skin and sprinkle the spice mixture evenly on both sides of the chicken.

Step 6

In a large bowl, toss the sweet potatoes and cauliflower florets with the remaining 2 tablespoons of olive oil and a pinch of salt and pepper.

Step 7

Arrange the chicken thighs on one side of the prepared baking sheet, skin-side up. Spread the sweet potatoes and cauliflower on the other side, ensuring they are in a single layer for even cooking.

Step 8

Roast in the preheated oven for 35-40 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are fork-tender.

Step 9

For extra crispy chicken skin, switch the oven to broil for the last 2-3 minutes, keeping an eye on it to prevent burning.

Step 10

Remove the baking sheet from the oven and let it rest for 5 minutes.

Step 11

Sprinkle the chopped fresh parsley over the chicken and vegetables before serving. Enjoy!

Nutrition Facts

Serving size	(1527.4g)

Amount per serving	% Daily Value*
Calories	2162.0

Total Fat 147.9g	0%
Saturated Fat 36.8g	0%
Polyunsaturated Fat 4.2g
Cholesterol 486mg	0%
Sodium 5100.3mg	0%
Total Carbohydrate 89.4g	0%
Dietary Fiber 22.2g	0%
Total Sugars 24.0g
Protein 125.4g	0%

Vitamin D 0IU	0%
Calcium 329.8mg	0%
Iron 12.9mg	0%
Potassium 3400.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.8%

Protein: 22.9%

Carbs: 16.3%