Herb-Roasted Chicken & Sweet Potato Power

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A balanced meal packed with protein and complex carbs to prevent dizziness from low energy during Whole30. This Mediterranean-inspired Whole30 recipe, ready in about 35 minutes, pairs chicken thighs, sweet potato, rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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.

Prep: 10 min Cook: 25 min Serves 2 Mediterranean cuisine 380 cal/serving

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Ingredients

8 oz, skin-on chicken thighs
1 medium, cubed sweet potato
1 tsp, fresh rosemary
2 cloves, minced garlic
1 tbsp avocado oil
1/4 tsp sea salt

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Instructions

Step 1: Preheat oven to 400°F (200°C). Place 8 ounces chicken thighs skin-side up on a parchment-lined baking sheet. Scatter 1 medium cubed sweet potato around the chicken.
Step 2: Drizzle 1 tablespoon avocado oil over the chicken and potatoes, then sprinkle 2 minced garlic cloves, 1 teaspoon fresh rosemary, and 1/4 teaspoon sea salt evenly over the top until the garlic is visible and the herbs are distributed.
Step 3: Roast for 25-28 minutes until the chicken skin is golden-brown and crisp, the potatoes are fork-tender, and the garlic is fragrant and lightly browned.