Herb-Roasted Chicken Thighs with Coconut Amino-Glazed Sweet Potatoes

By AislePrompt Editorial · ·

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.

Tender chicken thighs and caramelized sweet potatoes glazed with coconut aminos, offering sustained energy without bloating. This Mediterranean-inspired sheet-pan recipe (gluten-free), ready in about 38 minutes, pairs chicken thighs, sweet potatoes, coconut aminos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick 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: 28 min Serves 2 Mediterranean cuisine 510 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss sweet potatoes with 1 tbsp olive oil, 1/2 tsp garlic powder, and 1/4 tsp sea salt on a parchment-lined baking sheet.
  2. Step 2: Arrange chicken thighs skin-side up on the same sheet, season with 1/2 tsp sea salt and 1 tbsp chopped rosemary.
  3. Step 3: Roast for 25-30 minutes until chicken is golden and sweet potatoes are tender when pierced. Remove from oven, drizzle with 2 tbsp coconut aminos, and toss to coat before serving.

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