A simple, comforting one-pan meal featuring juicy herb-seasoned chicken and caramelized sweet potatoes, perfect for any day of the week.

Scale

4 bone-in, skin-on chicken thighs (about 1.2 kg total)

3 medium sweet potatoes (about 900 g), peeled and cubed

2 tablespoons olive oil (30 ml)

4 cloves garlic, minced

1 teaspoon dried rosemary (5 g)

1 teaspoon dried thyme (5 g)

1 teaspoon paprika (5 g)

1 teaspoon salt (5 g)

½ teaspoon black pepper (2.5 g)

1 teaspoon onion powder (5 g)

1 teaspoon garlic powder (5 g)

1 tablespoon lemon juice (15 ml)

2 tablespoons fresh parsley, chopped (10 g)

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Preheat oven to 200°C (400°F).

Toss sweet potatoes with olive oil and half the seasoning.

Mix remaining ingredients and rub onto chicken.

Arrange sweet potatoes on a pan and place chicken on top.

Roast for 35–45 minutes until fully cooked.

Garnish with parsley and serve.

For extra crispiness, broil for the last few minutes. You can substitute vegetables based on preference or seasonality.