Description
A vibrant and fuss-free sheet-pan meal that balances the rich, crispy skin of bone-in chicken thighs with the natural sweetness of caramelized potatoes. Infused with fresh lemon juice and fragrant garlic, this nourishing dish is a perfect weeknight solution. Naturally gluten-free, dairy-free, and Whole30 compliant, it delivers gourmet flavor with minimal cleanup, making it a reliable favorite for busy households seeking wholesome, clean-eating results that the whole family will love.
Ingredients
3 tbsp extra virgin olive oil
6 chicken thighs (bone-in, skin-on)
1/2 tsp sea salt
1/2 tsp freshly cracked black pepper
1 1/2 lb sweet potatoes, peeled and cut into 1-inch cubes
1 large fresh lemon, juiced
10 cloves fresh garlic, minced
Instructions
Preheat your oven to 425°F (220°C).
Place the chicken thighs and cubed sweet potatoes on a large sheet pan.
In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and minced garlic.
Drizzle the lemon-garlic mixture over the chicken and potatoes, tossing the potatoes to coat evenly.
Arrange the chicken skin-side up on the tray.
Roast for 30-35 minutes or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C) and the potatoes are fork-tender.
Serve immediately while warm.
Notes
Ensure chicken is skin-side up for a perfectly golden, crispy finish. You can garnish with fresh parsley if desired. Store leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.
Nutrition
- Serving Size: 1 chicken thigh and a portion of potatoes
- Calories: 420
- Sugar: 4g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 110mg