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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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Ingredients Equipment Method Notes

Ingrédients
  

  • 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

Equipment

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

Method
 

  1. 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.
  2. Preheat oven to 425°F. Toss sweet potato cubes with olive oil, rosemary, thyme, garlic powder, paprika, salt, and pepper.
  3. Spread sweet potatoes on baking sheet in single layer. Roast 30-35 minutes, flipping halfway.
  4. Preheat grill to medium-high (400°F). Grill chicken skin-side down 6-7 minutes per side until internal temperature reaches 165°F.
  5. 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.