Roasted Chicken with Sweet Potatoes and Garlic-Thyme

This dish features whole chicken pieces roasted alongside chunks of sweet potatoes, seasoned with garlic and thyme. The oven’s heat creates crispy skin on the chicken while caramelizing the sweet potatoes, resulting in a tender and flavorful meal with a crisp, golden exterior and juicy interior.

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Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 50

Total Time: 1

Calories: 500kcal

Author: James Taylor

Servings:

Equipment

▢
Baking sheet or roasting pan
▢
Sharp Knife

Ingredients

▢ 4 pieces bone-in chicken thighs or drumsticks skin on for crispiness
▢ 2 large sweet potatoes peeled and cut into chunks
▢ 4 cloves garlic minced
▢ 2 tablespoons olive oil divided
▢ 1 teaspoon dried thyme or fresh thyme if available
▢ to taste salt and pepper season generously

Instructions

Preheat your oven to 425°F (220°C). Place a large baking sheet or roasting pan in the oven while it heats up—that way, everything starts roasting immediately for a crispy finish.
While the oven warms, season the chicken pieces generously with salt, pepper, and half of the thyme. Rub the seasonings into the skin for maximum flavor and crispy texture.
Peel and chop the sweet potatoes into uniform chunks; this helps them cook evenly and caramelize nicely.
In a small bowl, mix a tablespoon of olive oil with the minced garlic and remaining thyme. Set aside this flavorful oil mixture for later use.
Toss the sweet potato chunks with a tablespoon of olive oil, salt, pepper, and an extra sprinkle of thyme until they are well coated.
Carefully remove the hot baking pan from the oven and arrange the seasoned chicken pieces on one side and the sweet potato chunks on the other. Drizzle the garlic-thyme oil over the sweet potatoes for extra flavor.
Return the pan to the oven and roast uncovered for about 45-50 minutes, or until the chicken skin is golden and crispy and the sweet potatoes are caramelized and tender, giving off a fragrant aroma.
Halfway through, baste the chicken with juices from the pan to keep it moist and crispy. If the sweet potatoes are browning too quickly, cover loosely with foil for even cooking.
Once done, remove the pan from the oven and let it rest for 5 minutes. The chicken should be crispy on the outside and juicy inside with sweet, caramelized potatoes.
Serve warm, arranged on a platter with plenty of the roasted garlic and thyme aromatic oil over the chicken and sweet potatoes for an inviting finish.

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