Pan-Seared Chicken Thighs with Roasted Sweet Potato and Zucchini

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Juicy pan-seared chicken thighs served alongside oven-roasted sweet potatoes and zucchini for a wholesome Whole30 meal. This American-inspired Whole30 recipe (gluten free), ready in about 45 minutes, pairs bone-in, skin-on chicken thighs, sweet potato, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, skin-on chicken thighs
• 2 medium (about 1 lb), peeled and cubed into 1-inch pieces sweet potato
• 2 medium, sliced into 1/2-inch rounds zucchini
• 4 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp, chopped fresh thyme

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and cubed sweet potatoes and 2 sliced medium zucchinis with 2 tablespoons olive oil, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/2 tablespoon chopped fresh thyme. Spread evenly on a baking sheet and roast for 25 minutes, stirring halfway through.
2. Step 2: While vegetables roast, pat dry 4 bone-in, skin-on chicken thighs and season all over with 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper.
3. Step 3: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear for 6-7 minutes without moving until the skin is deeply golden and crispy.
4. Step 4: Flip the chicken thighs and cook for another 6 minutes on the other side. Check that internal temperature reaches 165°F. Remove chicken from heat and let rest for 5 minutes.
5. Step 5: Serve the seared chicken thighs alongside the roasted sweet potatoes and zucchini, garnished with the remaining 1/2 tablespoon fresh thyme.