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Easy Garlic Butter Chicken Thighs with Roasted Sweet Potatoes

Garlic butter chicken thighs roast on a sheet pan until the skin is browned, while sweet potatoes turn tender and browned on a second pan. Finish the chicken with warm garlic butter, fresh parsley, and lemon juice.
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Prep Time 15 minutes
Cook Time 46 minutes
Resting 5 minutes
Total Time 1 hour 6 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 2 lb chicken thighs bone-in, skin-on (about 6)
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp paprika
For the sweet potatoes
  • 2 lb sweet potatoes about 3 medium, peeled and cut into 3/4-inch cubes
  • 1 tbsp olive oil
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
For the garlic butter
  • 4 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 tbsp fresh parsley chopped
  • 1 tsp lemon juice

Equipment

  • 2 12x17-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Lightly grease one 12x17-inch rimmed baking sheet for the chicken.
  3. Line a second 12x17-inch rimmed baking sheet with parchment paper for the sweet potatoes.
Season the chicken
  1. Pat the chicken dry, then rub it with the olive oil, salt, pepper, and paprika.
  2. Arrange the thighs skin side up on the greased baking sheet.
Prepare the sweet potatoes
  1. Toss the sweet potatoes with the olive oil, salt, and pepper.
  2. Spread them in a single layer on the parchment-lined baking sheet.
Roast the chicken and sweet potatoes
  1. Roast both pans for 35–45 minutes, swapping their rack positions and stirring the potatoes after 20 minutes.
  2. Remove the potatoes when tender and browned; cook the chicken until the skin is browned and a thermometer in the thickest part of a thigh, away from the bone, reads 165°F, continuing to roast if needed.
Make the garlic butter
  1. Transfer the chicken to a platter and rest for 5 minutes.
  2. While it rests, melt the butter in a small saucepan over low heat.
  3. Add the garlic and cook for about 1 minute until fragrant.
  4. Remove from the heat and stir in the parsley and lemon juice.
Serve
  1. Spoon the garlic butter over the chicken and serve with the roasted sweet potatoes.

Notes

For the juiciest chicken, check the temperature in the thickest part of a thigh away from the bone. Refrigerate leftovers for 3–4 days; freezer-friendly for up to 3 months. For a dairy-free option, use plant-based butter.