Herb-Encrusted Chicken Thighs with Roasted Sweet Potatoes

1.Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easier cleanup.

2.Prepare the herb crust mixture: In a small bowl, combine the chopped parsley, rosemary, thyme, minced garlic, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

3.Pat the chicken thighs thoroughly dry with paper towels. This is crucial for crispy skin. Place the thighs in a large bowl and pour the herb mixture over them. Use your hands to rub the herbs evenly over the skin and under the skin where possible.

4.Prepare the sweet potatoes: In a separate medium bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon pepper, and dried oregano until evenly coated.

5.Arrange the sweet potatoes in a single layer on one half of the prepared baking sheet.

6.Place the herb-crusted chicken thighs skin-side up on the other half of the baking sheet, ensuring they are not overcrowded.

7.Roast for 35 to 45 minutes, or until the chicken skin is deeply golden brown and crispy, and the internal temperature reaches 74°C (165°F). The sweet potatoes should be tender and slightly caramelized.

8.If the chicken skin is not fully crisp by the time the internal temperature is reached, switch the oven to the broiler setting for 1-3 minutes, watching constantly to prevent burning.

9.Remove from the oven and let the chicken rest for 5 minutes before serving alongside the roasted sweet potatoes.