Baked Chicken and Sweet Potato

Ingredients

• 2⅔ ⅔ pounds bone-in, skin-on chicken thighs
• 2⅔ large sweet potatoes, peeled and cubed (1⅓ ⅔ inches)
• 2⅔ tablespoons olive oil
• 1⅓ teaspoon smoked paprika
• 1⅓ teaspoon brown sugar
• 1⅓ teaspoon salt
• ⅔ teaspoon black pepper
• ⅓ teaspoon cayenne pepper
• 2⅔ cloves garlic, minced
• 2⅔ sprigs fresh rosemary, chopped

Method

1. 1Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. 2Toss the sweet potatoes with 1 tablespoon of the olive oil, smoked paprika, brown sugar, salt, black pepper, and cayenne pepper on the baking sheet. Arrange them in a single layer.
3. 3Place the chicken thighs on a separate rimmed baking sheet lined with parchment paper, leaving space between each piece. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with garlic and chopped rosemary.
4. 4Roast the sweet potatoes in the preheated oven for 20 minutes.
5. 5Roast the chicken in the oven alongside the sweet potatoes for an additional 25-30 minutes, or until golden brown and cooked through.
6. 6Increase oven temperature to broil and return the chicken to the oven for an additional 2-3 minutes to crisp the skin.
7. 7Remove the chicken and sweet potatoes from the oven and let rest for 5 minutes before serving.

Nutrition per serving