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Grilled chicken thighs with herb-roasted sweet potatoes featuring crispy golden skin, fresh rosemary garnish, and caramelized sweet potato cubes on white plate

Grilled Chicken Thighs with Herb-Roasted Sweet Potatoes

Grilled chicken thighs marinated in fresh herbs paired with golden roasted sweet potatoes. Ready in 45 minutes with 36g protein per serving.
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Equipment

  • Large mixing bowl, Medium mixing bowl, Rimmed baking sheet, Outdoor grill or grill pan, Meat thermometer, Tongs

Ingredients
  

  • 8 bone-in skin-on chicken thighs 3 pounds
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic minced
  • 2 tablespoons fresh rosemary chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • Juice and zest of 1 lemon
  • 3 large sweet potatoes 2 pounds, peeled and cubed
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons fresh rosemary chopped
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Fresh parsley for garnish
  • Lemon wedges for serving

Instructions
 

  • Pat chicken dry. Combine olive oil, garlic, rosemary, thyme, paprika, salt, pepper, lemon juice and zest. Toss chicken to coat. Marinate 30 minutes to 4 hours.
  • Preheat oven to 425°F. Toss sweet potato cubes with olive oil, rosemary, thyme, garlic powder, paprika, salt, and pepper.
  • Spread sweet potatoes on baking sheet in single layer. Roast 30-35 minutes, flipping halfway.
  • Preheat grill to medium-high (400°F). Grill chicken skin-side down 6-7 minutes per side until internal temperature reaches 165°F.
  • Let chicken rest 5 minutes. Serve with sweet potatoes, garnish with parsley and lemon wedges.

Notes

Pat chicken completely dry for crispy skin. Use meat thermometer to ensure 165°F internal temperature. Store leftovers separately up to 4 days. Can bake chicken at 400°F for 35-40 minutes instead of grilling.