Sheet Pan Chicken and Sweet Potatoes

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 2 lb sweet potatoes
• 1 medium red onion
• 3 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp dried thyme
• ¾ tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
2. Dice sweet potatoes into 1-inch cubes and cut red onion into wedges. In a large bowl, toss sweet potatoes and red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon paprika, and 1/4 teaspoon garlic powder.
3. Spread the seasoned sweet potatoes and onions in a single layer on one half of the prepared sheet pan.
4. Pat chicken thighs dry. In the same bowl, toss chicken with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon paprika, 3/4 teaspoon garlic powder, and 1/2 teaspoon dried thyme. Arrange chicken on the other half of the sheet pan.
5. Bake for 20 minutes. Flip the chicken and stir the vegetables. Continue baking for another 10-15 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender and slightly caramelized.
6. Remove from oven and let rest for a few minutes. Garnish with fresh parsley if desired before serving.