2 min Read

One-Pan Chicken Thighs with Sweet Potato Wedges

sheet pan with roasted chicken thighs and vegetables


2 tsp coriander
1/2 tsp cumin
1/2 tsp salt, plus more for seasoning
1/2 tsp black pepper, freshly ground, plus more for seasoning
4 large bone-in, skin-on chicken thighs
2 small unpeeled sweet potatoes
1 medium red onion, peeled
3 tbsp olive oil
1 small bunch cilantro or parsley
1 lime


Preheat oven to 450F; position racks in centre and top of oven.

In a small bowl, combine coriander, cumin, salt and pepper. Pat chicken dry with paper towels and sprinkle evenly over both sides with spice mixture; rub spice mixture in with your hands. Position chicken on a large, rimmed baking sheet.

Halve sweet potato widthwise and cut into 3⁄4-in. wedges. Keeping stem end intact, slice onion lengthwise into 6 wedges. Arrange vegetables on baking sheet amongst chicken thighs. Drizzle chicken and vegetables with oil, and use your hands to coat. Season vegetables with salt and pepper.

Bake on centre rack of oven until chicken is cooked through (registering at 165F with a digital thermometer) and sweet potato is fork-tender, about 20 min. Turn broiler on high and transfer baking sheet to top rack. Broil for 1-2 min, watching closely to prevent burning, until chicken skin begins to crisp up.

Finely chop cilantro or parsley leaves and zest lime; toss together in small bowl. Slice lime into wedges.

Arrange chicken, sweet potato and onion onto plates and sprinkle with cilantro mixture. Serve with lime wedges.

Kitchen Tip

Freeze your chicken bones, onion skins and cilantro stems for making stock at a later date.

Originally published in the ParentsCanada Fall 2018 issue. Photo by Alanna Lipson. 

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