Skillet-Seared Chicken Thighs with Roasted Sweet Potato and Sautéed Spinach

By AislePrompt Editorial · ·

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 developed and reviewed.

Juicy chicken thighs pan-seared to golden perfection paired with tender roasted sweet potatoes and garlicky sautéed spinach for a satisfying Whole30 meal. This American-inspired Whole30 recipe (gluten free), ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, sweet potatoes, fresh spinach leaves 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.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this chicken with → 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

  1. Step 1: Preheat oven to 425°F. Peel and dice 2 medium sweet potatoes into 1-inch cubes. Toss with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/2 tsp smoked paprika on a baking sheet. Roast for 25-30 minutes, flipping halfway until tender and caramelized.
  2. Step 2: While sweet potatoes roast, pat 4 bone-in, skin-on chicken thighs dry with paper towels. Season both sides with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and sear for 6-7 minutes until the skin is deeply golden and crispy. Flip and cook 5 more minutes.
  4. Step 4: Transfer skillet with chicken to the oven and roast alongside sweet potatoes for another 10 minutes, or until internal temperature reaches 165°F.
  5. Step 5: While chicken finishes, mince 4 garlic cloves. Heat 1 tbsp olive oil in a separate large pan over medium heat. Add garlic and sauté for 30 seconds until fragrant.
  6. Step 6: Add 5 cups fresh spinach leaves and sauté, stirring frequently, for 2-3 minutes until wilted but still vibrant green. Season with a pinch of salt.
  7. Step 7: Remove chicken from oven and rest 5 minutes. Drizzle 1 tbsp fresh lemon juice over spinach and toss gently.
  8. Step 8: Serve each chicken thigh with 1/4 of the roasted sweet potatoes and a generous portion of sautéed spinach.

Related recipes