Roasted Chicken with Sweet Potato & Fresh Salad
A wholesome dinner that nourishes body and soul with roasted chicken, sweet potatoes, and a fresh salad.
Ingredients
For the Roasted Chicken and Sweet Potatoes
- 4 thighs 4 chicken thighs (bone-in, skin-on)
- 2 medium 2 medium sweet potatoes (peeled and cubed)
- 2 Tbsp 2 Tbsp olive oil (for roasting)
- 1 tsp 1 tsp paprika
- 1 tsp 1 tsp garlic powder
- to taste Salt & pepper, to taste
- 1 tsp 1 tsp dried thyme
For the Fresh Salad
- 4 cups 4 cups mixed salad greens (such as arugula or spinach)
- 1 cup 1 cup cherry tomatoes (halved)
- 1 Juice Juice of 1 lemon (for dressing)
- optional Optional: fresh herbs (like parsley or cilantro) for garnish
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, pepper, and paprika. Spread them in a single layer on a baking sheet.
- In the same bowl, coat the chicken thighs with the remaining olive oil, garlic powder, dried thyme, salt, and pepper. Place them skin-side up on the baking sheet with the sweet potatoes.
Cooking
- Roast in the preheated oven for about 40-45 minutes, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Stir the sweet potatoes halfway through to promote even cooking.
Salad Preparation
- While the chicken and sweet potatoes are roasting, prepare the salad. In a large bowl, combine the mixed greens and cherry tomatoes. Drizzle with lemon juice and toss gently to combine just before serving.
Serving
- Once the chicken and sweet potatoes are done, remove them from the oven and let rest for a few minutes before serving. Garnish with fresh herbs if desired. Plate the chicken alongside the sweet potatoes and serve with the refreshing salad.
Notes
For extra flavor, consider marinating the chicken in olive oil, lemon juice, and herbs for a few hours before roasting. Make sure not to overcrowd the baking sheet; if necessary, use two sheets to ensure even roasting. You can substitute other root vegetables, such as carrots or parsnips, for sweet potatoes if you prefer. This dish is just as delicious served cold, making it a great choice for meal prep.