Sheet Pan Chicken with Sweet Potatoes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the salt, pepper, coriander and garlic powder, stirring to evenly mix, then coat 4 chicken thighs on all sides, placing them to rest in the middle of a foil-lined sheet pan or casserole dish skin up while oven preheats and prep begins on other ingredients

Step 2

Preheat oven to 425 F

Step 3

Place vinegar and honey into a bowl and microwave it for 30 seconds, then stir to ensure the honey is evenly dissolved. Then cut the onion in half, slicing one half thinly and placing into the vinegar mixture to form a quick pickle while preparing everything else. Stir occasionally to ensure all the slices get submerged. Dice the other half onion into larger chunks, and place them in a second, larger bowl to the side.

Step 4

Wash, peel, and dice the sweet potatoes into approx. 1/2″ cubes. Place into the large bowl with the diced onion. Then wash and cut the bell pepper also into 1/2″ pieces, placing them in the bowl with the sweet potatoes and onions. Drizzle approx 2 tbsp olive oil over the cut vegetables, stirring to evenly coat. Don’t worry if it seems a bit dry, fat will render from the chicken thighs during cooking, and be stirred through the vegetables too.

Step 5

In a small bowl, combine the paprika, cayenne, salt, allspice, and sage stirring to mix thoroughly. Sprinkle over the diced vegetables, stirring to coat as evenly as possible. Feel free to reduce or leave out the cayenne if you don’t like any heat, and I swapped in 1/4 tsp smoked paprika with 1/2 tsp regular to add some extra depth of flavor, but it is strictly optional.

Step 6

Add spiced vegetables to the sheet pan around the chicken thighs as evenly as possible. Make sure each thigh is surrounded by the chopped veg (but not covered) to benefit most from the chicken fat as it renders in the oven for extra flavor. Drizzle a small amount of olive oil directly on top of the spiced chicken thighs if desired to aid browning of the skin, but this is not required.

Step 7

Place in center of the preheated over for 15 minutes. After 15 minutes, remove the pan, increase the temperature to 450 F, and stir the vegetables around to ensure even cooking and coating with the rendered chicken fat for additional flavor. Drizzle about 1 tsp of the vinegar brine from the onion quick pickles over each of the chicken thighs. Place back in the oven for an additional 15-20 minutes, until the chicken is cooked through to a safe temperature.

Step 8

Serve, sprinkled with chopped cilantro and the pickled onions.

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