Skillet-Roasted Chicken Thighs with Roasted Sweet Potatoes and Garlic Spinach

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Juicy chicken thighs roasted in a skillet with tender sweet potatoes and garlicky sautéed spinach offer a nutritious, Whole30-compliant dinner. This American-inspired Whole30 recipe (gluten free), ready in about 45 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 trimmed fresh spinach
• 4 cloves, minced garlic cloves
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1.5 tsp, divided salt
• 1 tsp, divided black pepper
• 1/4 cup water

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and cubed sweet potatoes (1 lb) with 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika in a bowl until evenly coated. Spread sweet potatoes on a large rimmed baking sheet in a single layer.
2. Step 2: In a large oven-safe skillet, heat 2 tbsp olive oil over medium-high heat. Season 4 bone-in, skin-on chicken thighs (about 1.5 lbs) with 1 tsp salt and 1/2 tsp black pepper, then place skin side down in the skillet. Sear for 5-6 minutes until the skin is golden brown and crisp.
3. Step 3: Flip the chicken thighs skin side up and transfer the skillet to the oven alongside the sweet potatoes. Roast both for 20 minutes until the chicken reaches an internal temperature of 165°F and sweet potatoes are tender.
4. Step 4: While chicken and sweet potatoes roast, heat the same skillet (after removing chicken) over medium heat and add 1 tbsp olive oil and 4 minced garlic cloves. Sauté garlic for 30 seconds until fragrant, then add 6 cups fresh spinach and 1/4 cup water. Cook, stirring frequently, until spinach is wilted and water evaporates, about 3 minutes.
5. Step 5: Serve the skillet-roasted chicken thighs with the roasted sweet potatoes and garlic spinach on the side for a complete Whole30 meal.