Pan-Seared Chicken Thighs with Roasted Sweet Potato and Garlicky Spinach

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Juicy chicken thighs seared to golden perfection, paired with caramelized roasted sweet potatoes and sautéed spinach infused with garlic. This American-inspired Whole30 recipe (gluten free), ready in about 55 minutes, pairs bone-in chicken thighs, sweet potato, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 4 pieces (about 1.5 lbs) bone-in chicken thighs
• 2 medium (about 1 lb), peeled and cut into 1-inch cubes sweet potato
• 6 cups fresh spinach
• 4, minced garlic cloves
• 4 tbsp olive oil
• 1 tsp smoked paprika
• 1.5 tsp, divided sea salt
• 1 tsp, divided black pepper
• 1 tbsp lemon juice

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. Toss 2 medium sweet potatoes (about 1 lb), peeled and cut into 1-inch cubes, with 2 tbsp olive oil, 1/2 tsp sea salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized, stirring halfway through.
2. Step 2: While the potatoes roast, pat dry 4 bone-in chicken thighs (about 1.5 lbs) and season both sides with 1 tsp sea salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and sear without moving for 6-7 minutes until skin is golden and crisp.
3. Step 3: Flip chicken thighs and reduce heat to medium. Cover and cook for 8-10 minutes until internal temperature reaches 165°F. Remove chicken from skillet and rest on a plate.
4. Step 4: In the same skillet, add 4 minced garlic cloves and sauté in remaining oil over medium heat for 1 minute until fragrant. Add 6 cups fresh spinach and 1 tbsp lemon juice, stirring frequently until spinach is wilted and tender, about 3-4 minutes.
5. Step 5: Serve the chicken thighs alongside roasted sweet potatoes and garlicky spinach immediately.