A comforting bake featuring roasted chicken, sweet potatoes, and fresh vegetables for an easy dinner.
# Ingredient list:
→ Protein & Main
01 - 4 bone-in, skin-on chicken thighs
02 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
→ Vegetables
03 - 1 red onion, cut into wedges
04 - 1 red bell pepper, sliced
05 - 2 cups broccoli florets
→ Marinade & Seasonings
06 - 3 tablespoons olive oil
07 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
08 - 2 teaspoons smoked paprika
09 - 1 teaspoon garlic powder
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
12 - ¼ teaspoon chili flakes (optional)
→ Garnish
13 - Fresh parsley, chopped
14 - Lemon wedges
# Cooking steps:
01 - Set oven temperature to 425°F (220°C) to prepare for roasting.
02 - Whisk olive oil, rosemary, smoked paprika, garlic powder, salt, black pepper, and chili flakes together in a large mixing bowl.
03 - Add chicken thighs and sweet potato cubes to the marinade bowl and toss thoroughly to ensure even coating.
04 - Place chicken, sweet potatoes, red onion wedges, bell pepper slices, and broccoli florets evenly on a rimmed baking sheet lined with parchment paper, spreading in a single layer.
05 - Cook in the preheated oven for 35 to 40 minutes, turning vegetables halfway through, until chicken is golden and reaches an internal temperature of 165°F (74°C) and vegetables are tender.
06 - Remove from oven, sprinkle with chopped fresh parsley, and serve alongside lemon wedges if desired.
