Skillet-Roasted Chicken Thighs with Roasted Garlic and Sweet Potato

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Tender chicken thighs roasted in a skillet with sweet potatoes and whole cloves of roasted garlic, infused with fresh rosemary and thyme. This American-inspired Whole30 recipe (gluten-free), ready in about 50 minutes, pairs bone-in skin-on chicken thighs, sweet potato, whole garlic cloves 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

• 6 pieces bone-in skin-on chicken thighs
• 2 medium, peeled and cut into 1-inch cubes sweet potato
• 10 cloves, peeled whole garlic cloves
• 2 tbsp, chopped fresh rosemary
• 1 tbsp, chopped fresh thyme
• 3 tbsp olive oil
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 1/4 cup water

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Instructions

1. Step 1: Preheat your oven to 425°F. Pat dry 6 bone-in skin-on chicken thighs and season both sides with 1 tsp sea salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden brown and crisp, then flip and cook 3 minutes on the other side. Remove chicken and set aside.
3. Step 3: Add 1 tbsp olive oil to the skillet along with 2 peeled and cubed medium sweet potatoes and 10 peeled whole garlic cloves. Sprinkle with 1/2 tsp sea salt, 1/2 tsp black pepper, 2 tbsp chopped rosemary, and 1 tbsp chopped thyme. Stir to coat and cook for 3 minutes until fragrant.
4. Step 4: Nestle the chicken thighs skin-side up into the sweet potato mixture. Pour 1/4 cup water into the skillet and transfer to the oven. Roast uncovered for 20-25 minutes until chicken is cooked through (internal temperature 165°F) and sweet potatoes are tender.
5. Step 5: Remove skillet from oven and let rest for 5 minutes before serving. The roasted garlic will be soft and sweet, perfect to spread or mix with the sweet potatoes.