Sheet Pan Cajun-Spiced Chicken with Sweet Potato and Collard Greens

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A vibrant, one-pan meal featuring tender chicken thighs seasoned with bold Cajun spices, roasted sweet potatoes, and sautéed collard greens for a Southern-inspired dinner. This Southern-inspired chicken recipe, ready in about 45 minutes, pairs bone-in chicken thighs, sweet potato, collard greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 6 pieces (about 2 pounds) bone-in chicken thighs
• 2 medium (about 1 pound), peeled and cut into 1-inch cubes sweet potato
• 6 cups, stems removed and leaves chopped collard greens
• 4 tablespoons olive oil
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 1/2 teaspoons, divided salt
• 1 teaspoon, divided black pepper
• 3 cloves minced garlic
• 1/4 teaspoon red pepper flakes
• 1 tablespoon apple cider vinegar

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Instructions

1. Step 1: Preheat your oven to 425°F. In a large bowl, combine 4 tablespoons olive oil, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 6 bone-in chicken thighs and 2 cups of the sweet potato cubes (reserve the rest for later), tossing to coat evenly.
2. Step 2: Arrange the seasoned chicken thighs and sweet potato cubes on a large rimmed baking sheet in a single layer. Roast for 25 minutes, flipping the sweet potatoes halfway through, until the chicken is golden and cooked through (internal temperature of 165°F) and the sweet potatoes are tender and caramelized.
3. Step 3: While the chicken roasts, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and 1/4 teaspoon red pepper flakes, sauté for 30 seconds until fragrant.
4. Step 4: Add 6 cups chopped collard greens and the remaining sweet potato cubes to the skillet. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, sauté for 5-7 minutes until the greens are wilted but still vibrant.
5. Step 5: Stir in 1 tablespoon apple cider vinegar and cook for an additional 1 minute to brighten the flavors. Serve the roasted chicken and sweet potatoes alongside the sautéed collard greens.