Sage and Rosemary Roasted Chicken with Sweet Potato Mash

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

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.

Juicy chicken thighs with earthy herb crust, served with velvety sweet potato purée for comforting flavor. This French-inspired chicken recipe (gluten-free), ready in about 55 minutes, pairs chicken thighs, olive oil, fresh sage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, 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: 15 min Cook: 40 min Serves 4 French cuisine 550 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.5 lbs, skin-on, bone-in chicken thighs
2 tbsp olive oil
2 tbsp, chopped fresh sage
1 tbsp, chopped fresh rosemary
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
3 medium, peeled and cubed sweet potatoes
2 tbsp butter
1/4 cup heavy cream

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F (200°C). Pat 1.5 lbs chicken thighs dry with paper towels. Toss chicken with 2 tbsp olive oil, 2 tbsp chopped fresh sage, 1 tbsp chopped fresh rosemary, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
Step 2: Arrange seasoned chicken thighs in a single layer in a baking dish. Bake for 35-40 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C).
Step 3: While chicken bakes, place 3 medium peeled and cubed sweet potatoes in a pot with 2 cups water. Bring to a boil, then simmer for 15-20 minutes until tender.
Step 4: Drain sweet potatoes, return to pot, and add 2 tbsp butter and 1/4 cup heavy cream. Mash until smooth and creamy, adding salt and black pepper to taste.
Step 5: Serve roasted chicken with a generous portion of sweet potato mash.