Roasted Chicken and Sweet Potato Hash

Hearty roasted chicken thighs and sweet potatoes seasoned with savory herbs and spices, served with a refreshing, pre-made coleslaw.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• High-Protein

Tags

• quick
• roast
• healthy
• one-pot

Ingredients

• 1.5 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
• 2 sweet potatoes (medium, peeled and diced into 1/2-inch cubes)
• 1 red onion (diced)
• 2 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 0.75 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 coleslaw mix (12 ounce bag)
• 0.5 cup coleslaw dressing (store-bought)

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine chicken thighs, diced sweet potatoes, and diced red onion. Drizzle with olive oil, then sprinkle with dried thyme, smoked paprika, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss to ensure everything is evenly coated.
3. Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.
4. Roast for 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender and slightly caramelized, flipping halfway through.
5. While the hash roasts, combine the coleslaw mix with the store-bought coleslaw dressing in a medium bowl.
6. Serve the roasted chicken and sweet potato hash with the dressed coleslaw on the side.

Notes

You can add other vegetables like bell peppers or zucchini to the hash during roasting if you have them on hand. Store leftovers in an airtight container for up to 3 days.

Nutrition (per serving)

• Calories: 410
• Protein: 34.2 g
• Carbohydrates: 38 g
• Fat: 15.5 g
• Fiber: 5.1 g
• Sodium: 870 mg
• Saturated Fat: 3.2 g
• Sugar: 10.5 g
• Cholesterol: 105 mg