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Quick Baked Chicken With Sweet Potatoes - A Simple, Satisfying Weeknight Dinner

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken breasts or thighs
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 small red onion, sliced (optional but recommended)
  • 2 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme or Italian seasoning
  • 1/2 teaspoon ground cumin (optional for warmth)
  • Salt and black pepper
  • 1 lemon, cut into wedges (for serving)
  • Fresh parsley or cilantro, chopped (optional garnish)

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment for easy cleanup.
  2. In a large bowl, toss the sweet potato cubes and red onion slices with 1 tablespoon of olive oil, a good pinch of salt, and half of the spices.
  3. Spread the veggies evenly on the sheet pan. Give them space so they roast, not steam.
  4. Pat the chicken dry with paper towels. Rub with the remaining 1 tablespoon olive oil, then sprinkle with the rest of the spices, plus salt and pepper on both sides.
  5. Nestle the seasoned chicken on the pan among the sweet potatoes and onions.
  6. Bake for 20–25 minutes for thinner breasts or thighs, or up to 30 minutes for thicker pieces. Stir the sweet potatoes once halfway through.
  7. Check doneness: chicken should reach an internal temp of 165°F (74°C) and sweet potatoes should be tender with caramelized edges.
  8. Rest chicken for 5 minutes, then squeeze lemon over everything. Finish with chopped herbs if you like. Serve warm.