Roasted Chicken Thighs With Diced Sweet Potatoes

Jackie Newgent


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Makes servings

8 boneless, skinless chicken thighs

1 large red or white onion, diced

4 medium sweet potatoes, unpeeled, scrubbed, and diced into ½-inch cubes

2 tablespoons extra-virgin olive oil

1¼ teaspoons sea salt

1 teaspoon freshly ground black pepper

2 tablespoons fresh cilantro, minced

This sweet and savory dish will quickly become your family’s favorite comfort food on cold winter nights. Kids will love the tasty chicken thighs and colorful sweet potatoes—and, since the chicken is cooked directly on the potatoes, it gives the whole meal an extra boost of flavor.


1. Preheat the oven to 450°F.

2. Add the chicken, sweet potatoes, and onion to a large bowl. Drizzle with oil and sprinkle with salt, pepper, and 1 Tablespoon of cilantro. Toss well to fully coat.

3. Arrange the sweet potatoes and onion in a single layer on a large baking sheet; leave the chicken in the bowl and set aside.

4. After the sweet potato mixture has roasted for about 20 minutes, stir it and then arrange again in a single layer on the cookie sheet. Place the chicken on top of the mixture. Roast until the chicken is fully cooked and the sweet potatoes are cooked and slightly caramelized, about 35 minutes, flipping over the chicken about halfway through the roasting process. Serve the chicken alongside the sweet potato mixture and garnish with the remaining tablespoon of cilantro.

Per Serving:

Calories: 170

Carbohydrates: 14 g

Fat: 5 g

Protein: 15 g

Fiber: 2 g

Active Time: 10 minutes

Total Time: 1 hour, 5 minutes