Sheet Pan Chicken with Sweet Potatoes and Salad
Calories: 21
Adjust Servings Here: 8 servings
Description
A one-pan wonder! Juicy spiced chicken thighs roasted with sweet potatoes, onions, garlic, and lemon, served with a crisp fresh salad on the side. Dinner doesn't get easier (or more delicious) than this!
Ingredients
For the chicken and sweet potatoes (sheet pan):
- 6 (700 g) Chicken thighs bon in or boneless skin-on
- 2 med (452 g) Sweet potatoes peeled and cut into chunks
- 1 large Red onion skin on - cut into thick wedges
- 4 - 6 Shallots (skin on)
- 1 whole Garlic bulb halved horizontally
- 1 Lemon thickly sliced
- 1 tsp Paprika
- 1 tsp Cayenne or hot paprika
- 1 tsp Ground cumin
- 1 tsp Cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- Juice of 1 lemon
- 2 to 3 tbsp Olive oil
For the salad:
- 1 cup Chopped cucumber
- 1 cup Chopped tomatoes
- ¼ cup (35 g) Black olives
- 1 small Ripe avocado diced
- ¼ cup (40 g) Crumbled feta cheese
- 2 cups Lettuce leaves torn or chopped
- 2 tbsp Chopped fresh parsley (optional)
For the salad dressing:
- 3 tbsp Olive oil
- 1 tbsp Lemon juice
- 1 tsp Dijon mustard
- 1 tsp Honey
- ¼ tsp Garlic powder
- Salt and black pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 200°C (400°F). Line a large sheet pan with baking paper or foil for easy cleanup.
- Prepare the chicken marinade: In a large bowl, combine paprika, cumin, cayenne, salt, black pepper, lemon juice, and olive oil. Toss the chicken thighs in this marinade until fully coated. Let it sit while you prep the rest.1 tsp Paprika, 1 tsp Cayenne, 1 tsp Ground cumin, 1 tsp Cayenne pepper , Salt and black pepper to taste, Juice of 1 lemon, 2 to 3 tbsp Olive oil
- Assemble the sheet pan: Place the marinated chicken thighs (skin-side up) on the sheet pan. Nestle the sweet potato chunks around the chicken. Scatter the red onions, shallots (skin-on), garlic bulb halves, and lemon slices all around.6 Chicken thighs, 2 med Sweet potatoes, 1 large Red onion, 4 - 6 Shallots, 1 whole Garlic bulb, 1 Lemon
- Season and drizzle: Drizzle everything on the sheet pan with a bit more olive oil, and sprinkle a little extra salt and pepper over the veggies and sweet potatoes if needed.
- Roast the chicken and vegetables: Bake in the oven for 40 to 45 minutes or until the chicken skin is crispy, the internal temperature reaches 75°C (165°F), and the sweet potatoes are soft and caramelized at the edges.
- Make the salad: While the chicken is baking, prepare the salad. In a large bowl, toss together cucumber, tomatoes, olives, avocado, feta, and lettuce. In a small jar or bowl, whisk together the olive oil, lemon juice, mustard, honey, garlic powder, salt, and pepper until emulsified. Pour over the salad just before serving and toss to coat.1 cup Chopped cucumber, 1 cup Chopped tomatoes, ¼ cup Black olives, 1 small Ripe avocado, ¼ cup Crumbled feta cheese, 2 cups Lettuce leaves, 2 tbsp Chopped fresh parsley (optional), 3 tbsp Olive oil, 1 tbsp Lemon juice, 1 tsp Dijon mustard, 1 tsp Honey, ¼ tsp Garlic powder, Salt and black pepper to taste
- Serve: Plate the hot chicken thighs with roasted sweet potatoes and veggies. Serve with a generous helping of the fresh salad on the side. Spoon over some pan juices from the roasted garlic and lemon if desired.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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