Roasted Chicken with Sweet Potatoes and Rosemary
This dish features bone-in chicken thighs roasted alongside sweet potatoes and fragrant garlic and rosemary. The chicken develops crispy skin while remaining tender inside, and the sweet potatoes become caramelized and tender, creating a hearty, autumnal main course with rich aromas and a cozy appearance.
Equipment
- Baking sheet or roasting pan
- Sharp knife
Ingredients
- 4 pieces bone-in chicken thighs skin-on preferred
- 3 large sweet potatoes peeled and cut into 1-inch chunks
- 4 cloves garlic minced
- 2 tablespoons olive oil for coating
- 1 tablespoon fresh rosemary chopped
- to taste salt and pepper for seasoning
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly oil it.
- Trim any excess fat from the chicken thighs and pat them dry with paper towels, which helps achieve crispy skin.
- Place the chicken thighs on the prepared baking sheet, skin side up, and rub them gently with a little olive oil, salt, and pepper for flavor and crispiness.
- Scatter the sweet potato chunks around the chicken, drizzle them with the remaining olive oil, and sprinkle with chopped rosemary, minced garlic, salt, and pepper.
- Roast in the oven for about 45 minutes, or until the chicken skin is golden and crispy, and the sweet potatoes are caramelized and tender when pierced with a fork.
- Once done, remove from the oven and let rest for 5 minutes—the aroma of garlic and rosemary will fill the kitchen.
- Serve the crispy-skinned chicken thighs alongside the caramelized sweet potatoes, garnished with additional fresh rosemary if desired, and enjoy this hearty fall-inspired dish.
