One-Pan Paprika Chicken and Sweet Potatoes
Prep: 10 minutes
An easy one-pan meal with minimal mess and clean-up, this recipe makes for the perfect healthy dinner on busy weeknights.
“When cooking with potatoes, leave the skin on for added fiber and potassium,” says Robyn Rohrig, R.D.-N. at Carilion Wellness Roanoke. “This helps promote a healthy digestive system.”
With the addition of paprika, this dish is full of carotenoids, which are responsible for the bright red, yellow and orange hues in fruits and vegetables. Carotenoids have anti-inflammatory and immune system benefits and act as antioxidants.
Try this recipe at home or in a foil packet over a campfire. Serve with a side salad, or add your favorite vegetables to the pan for added nutrition.
1 1/2 pounds sweet potatoes, chopped into 1-inch chunks
1 tablespoon olive oil
1 1/2 pounds boneless and skinless chicken thighs
2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
- Heat the oven to 400 degrees Fahrenheit. Lightly grease a baking sheet with cooking spray.
- Arrange sweet potatoes on the prepared baking sheet and brush with olive oil.
- Pat chicken thighs dry with paper towels and place on the same baking sheet as the sweet potatoes. Push everything to the center of the pan.
- Combine paprika, garlic powder, salt and pepper in a small bowl. Sprinkle over the potatoes and chicken and rub to coat. Spread into an even layer.
- Roast for 30-40 minutes or until potatoes are tender and brown on the edges and chicken reaches an internal temperature of 165 degrees Fahrenheit.