Ingredients:
For the Chicken and Vegetables:
4 bone-in, skin-on chicken thighs (or chicken breasts)
2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
½ tsp ground cumin
½ tsp dried thyme
½ tsp salt
½ tsp black pepper
For the Sauce (Optional):
2 tbsp olive oil
1 tbsp honey
1 tbsp mustard (Dijon or yellow)
1 tbsp apple cider vinegar
1 clove garlic, minced
Instructions:
Preheat the Oven:Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.
Prepare the Chicken and Vegetables:Pat the chicken thighs dry with paper towels to help the skin crisp up.
Place the chicken thighs and sweet potato cubes on the prepared baking sheet.
Drizzle olive oil over the chicken and sweet potatoes.
Sprinkle the garlic powder, paprika, cumin, dried thyme, salt, and black pepper evenly over the chicken and sweet potatoes. Toss the sweet potatoes to coat well, making sure the chicken skin stays dry for crispness.
Roast in the Oven:Roast in the preheated oven for about 35-45 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy. The sweet potatoes should be tender and caramelized.
Halfway through roasting, toss the sweet potatoes around to ensure even cooking.
Make the Sauce (Optional):While the chicken and sweet potatoes are roasting, combine olive oil, honey, mustard, apple cider vinegar, and garlic in a small bowl.
Whisk until smooth and set aside. This will be drizzled over the dish once it’s done.
Serve:Once the chicken is cooked through, remove from the oven.
Drizzle the honey mustard sauce (optional) over the chicken and sweet potatoes for a tangy-sweet finish.
Garnish with fresh parsley or chopped scallions if desired.
