Sautéed Chicken Thighs with Roasted Sweet Potatoes and Garlicky Spinach

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Juicy chicken thighs pan-seared to golden perfection served alongside caramelized roasted sweet potatoes and tender spinach sautéed with garlic. This American-inspired Whole30 recipe (paleo), ready in about 50 minutes, pairs bone-in 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 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 chicken thighs
• 2 medium (about 1 lb), peeled and cut into 1-inch cubes sweet potatoes
• 6 cups, washed and drained fresh spinach
• 4 cloves, minced garlic cloves
• 4 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 2 tbsp water

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and cubed sweet potatoes 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, turning halfway until caramelized and tender.
2. Step 2: While potatoes roast, pat dry 4 bone-in chicken thighs and season all over 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. Add chicken thighs skin-side down and cook for 6-7 minutes until skin is golden and crisp, then flip and cook 5-6 more minutes until cooked through and juices run clear.
3. Step 3: Remove chicken from skillet and cover with foil to rest. Lower heat to medium, add 4 minced garlic cloves and sauté in the chicken fat with 6 cups fresh spinach for 2-3 minutes until wilted. Add 2 tbsp water to help steam and season with a pinch of salt. Serve chicken thighs with roasted sweet potatoes and garlicky spinach.