Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2.5 lbs / 1.1 kg)
  • 2 lbs (900g) sweet potatoes, peeled and cut into 1-inch cubes
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tbsp (15g) kosher salt
  • 1 tsp (2g) cracked black pepper
  • 1 tsp (2g) smoked paprika
  • 1 tsp (2g) dried thyme or rosemary
  • 4 cloves (20g) garlic, smashed

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the cubed sweet potatoes with 2 tbsp (30ml) of olive oil, half of the kosher salt, and half of the black pepper until evenly coated.
  3. Pat the chicken thighs bone-dry with paper towels to ensure a crisp skin.
  4. Rub the remaining 1 tbsp of olive oil onto the chicken skin, then season generously with the remaining salt, pepper, smoked paprika, and dried thyme or rosemary.
  5. Spread the seasoned sweet potatoes in a single layer across the prepared baking sheet.
  6. Nestle the chicken thighs skin-side up on top of the potatoes, leaving approximately one inch of space between each piece of meat.
  7. Scatter the smashed garlic cloves into the gaps between the potatoes.
  8. Roast in the center rack of the oven for 35–45 minutes until the chicken skin is deep mahogany-colored and the internal temperature reaches 175°F (80°C), and the potatoes are fork-tender with caramelized edges.