Cumin-Spiced Chicken Thighs with Roasted Sweet Potatoes

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

Tender chicken thighs glazed with warm cumin and smoky paprika, served with caramelized sweet potatoes for balanced, satisfying comfort food. This American-inspired Whole30 recipe, ready in about 50 minutes, pairs chicken thighs, sweet potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 (bone-in, skin-on) chicken thighs
• 2 medium, diced into 3/4-inch cubes sweet potatoes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp sea salt
• 1/2 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss sweet potatoes with 1 tbsp olive oil, sea salt, and black pepper on a baking sheet. Roast for 20 minutes until golden and tender.
2. Step 2: While potatoes roast, pat chicken thighs dry and rub with cumin, paprika, garlic powder, sea salt, and black pepper. Heat remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat until smoking.
3. Step 3: Sear chicken skin-side down for 5 minutes until golden brown, then flip and cook 5 more minutes. Transfer skillet to oven with the potatoes and roast for 15-20 minutes until chicken reaches 165°F (74°C) internally.
4. Step 4: Rest chicken for 5 minutes before serving with roasted potatoes and any pan juices.