fbpx Print

One-Pan Chicken Thighs with Sweet Potato and Garlic

If you love crispy chicken thighs, you’ll love this quick 4-ingredient recipe. The chicken skin gets extra crispy, the sweet potatoes roast and brown, whole garlic cloves get soft and caramelized, and a little bit of chopped parsley freshens everything up.


Units Scale
  • 2 medium chicken thighs (bone-in, skin-on)
  • 4 small Japanese yams (or 2 small sweet potatoes)
  • 8 cloves garlic
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper, to taste


  1.  Heat your oven to 425 degrees.
  2. Salt and pepper chicken thighs on all sides. Cut yams in wedges about 1-inch thick. Peel garlic cloves.
  3. Heat a large cast-iron (or other oven-safe) skillet over medium heat. Place chicken thighs skin-side-down in the skillet, and let them cook until there’s a very thin layer of rendered fat in the skillet and the sides have started to brown, about 4 minutes. 
  4. Lay sweet potato wedges and garlic cloves around the chicken thighs in the skillet.
  5. Bake for 5 minutes in the oven, then take the skillet out to flip the chicken thighs, sweet potatoes, and garlic. (It’s fine to stir the vegetables around instead of flipping— you just don’t want them to burn on one side.)
  6. Bake about 20 minutes more, until chicken is cooked through and sweet potatoes and garlic is soft.
  7. Serve topped with fresh parsley.

Keywords: chicken, sweet potato, yams, parsley, garlic, dinner, one-pan, skillet