Roast Chicken Thighs with Sweet Potatoes and Olives

Roast Chicken Thighs with Sweet Potatoes and Olives

We love this healthy comfort food recipe. It's an easy and delicious dinner to make in fall and winter.

  • prep
  • cook
  • 4 servings


  • 8 bone-in chicken thighs (1-1/2 to 1-3/4 lbs.), skinned

  • 4 teaspoons extra-virgin olive oil, divided

  • 1 teaspoon paprika, preferably smoked

  • 1 teaspoon dried thyme leaves

  • 1/2 teaspoon garlic salt

  • 1/8 teaspoon cayenne pepper (optional)

  • 2 large or 3 medium sweet potatoes (1-1/2 lb.)

  • 4 large shallots, peeled, cut crosswise into thick slices

  • 1 can Lindsay┬« Black Ripe Pitted Olives, drained

  • Cranberry chutney (optional)

Cooking Directions

  1. Heat oven to 375┬░F.

  2. Place chicken thighs in 13 x 9-inch glass baking dish. Spread 1/4 teaspoon of the oil over each chicken thigh. Combine paprika, thyme, garlic salt and, if desired, cayenne pepper; sprinkle evenly over chicken.

  3. Scrub potatoes; cut into 1-inch chunks.

  4. Toss potatoes and shallots with remaining 2 teaspoons oil to coat lightly. Add olives; toss again.

  5. Spread into an even layer on a 15 x 10-inch jellyroll pan.

  6. Bake chicken and sweet potato mixture 35 minutes or until chicken is cooked through (160oF internal temperature) and vegetables are tender, stirring vegetables once.

  7. Arrange chicken and vegetables on serving plates; drizzle chicken juices from dish over all. Serve with cranberry chutney if desired.


  • Calories323
  • Fat18g
  • Protein25g
  • Cholesterol86mg
  • Total Carbs15g
  • Fiber3g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.