Description
A delicious one-pan dinner featuring roasted chicken thighs, sweet potatoes, and fresh spinach.
Ingredients
Scale
- 1 1/2 lb sweet potatoes (peeled and cut into 1 1/2 chunks)
- 1 large red onion (cut into wedges)
- 8 whole garlic cloves (peeled)
- 1 Tbsp extra virgin olive oil
- 1 1/4 tsp fine sea salt (divided)
- 3/4 tsp black pepper (divided)
- 1/2 tsp dried rosemary (or Herbs de Provence)
- 1 1/2 lb boneless skinless chicken thighs (cut into quarters)
- 1 (6 oz) bag fresh baby spinach
Instructions
- Preheat the oven to 450 F and place the oven rack in the center position.
- Trim any large pieces of fat from the chicken and cut each thigh into 4 pieces (quarters). Sprinkle 1/4 tsp of the salt and 1/4 tsp of black pepper over the chicken and then set it aside.
- On a large sheet pan add the cubed sweet potatoes, onion wedges, whole garlic cloves, olive oil, 1 tsp of the salt, 1/2 tsp black pepper, and the dried rosemary. Toss the ingredients right on the pan to combine.
- Roast the vegetables for 12 minutes. Add the chicken to the pan. Cook the chicken for 15 minutes or until it reaches 160 F when tested with a digital meat thermometer.
- Spread the baby spinach over the top of the chicken and sweet potatoes and cook everything for 5 more minutes, or until the spinach is wilted and the chicken is cooked to 165 F.
- Toss all ingredients together. Add more salt and pepper to taste if needed. Enjoy!
Notes
- Make sure to cut the sweet potatoes and chicken into similar sizes for even cooking.
- Always check the chicken’s internal temperature for food safety.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 100mg