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

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Juicy pan-seared chicken thighs paired with caramelized roasted sweet potatoes and tender spinach sautéed in garlic for a wholesome Whole30 dinner. This American-inspired Whole30 recipe (gluten-free), ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, sweet potatoes, 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, skin-on chicken thighs
• 2 medium (about 1 lb), peeled and cut into 1-inch cubes sweet potatoes
• 6 cups, washed and tough stems removed fresh spinach
• 4 cloves, minced garlic cloves
• 4 tbsp, divided olive oil
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper
• 1 tsp smoked paprika
• 1 tbsp fresh lemon juice

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 peeled and cubed sweet potatoes (about 1 lb) with 2 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tsp smoked paprika in a bowl until evenly coated. Spread on a baking sheet in a single layer and roast for 25-30 minutes, turning halfway through until tender and caramelized at edges.
2. Step 2: While sweet potatoes roast, pat 4 bone-in, skin-on chicken thighs dry and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook for 7-8 minutes until the skin is golden and crisp.
3. Step 3: Flip chicken thighs and reduce heat to medium. Cover skillet loosely and cook for another 7-9 minutes until internal temperature reaches 165°F and juices run clear. Remove chicken to rest.
4. Step 4: In the same skillet, add 4 minced garlic cloves and sauté in remaining oil and chicken drippings over medium heat for 30 seconds until fragrant. Add 6 cups fresh spinach and toss continuously for 2-3 minutes until spinach wilts but remains bright green. Season with remaining 1/2 tsp sea salt.
5. Step 5: Squeeze 1 tbsp fresh lemon juice over spinach and toss once more. Serve the rested chicken thighs alongside the roasted sweet potatoes and garlicky spinach immediately.