Ingredients
Ingredient amounts are adjusted. Steps, cooking times, equipment, and the Shopping List use the original recipe for 3 servings.
Check off ingredients as you prep.
- 1 3/4 pounds bone-in, skin-on chicken thighs, about 4 to 5 thighs
- 1 1/4 pounds sweet potatoes, peeled and cut into 3/4-inch pieces
- 1 (15-ounce) can chickpeas, drained, rinsed, and thoroughly patted dry
- 1 large red bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- 2 tablespoons extra-virgin olive oil, divided
- 1 1/2 teaspoons Salted Perfection CARLISLE as an optional upgrade, or 1 teaspoon kosher salt plus 3/4 teaspoon garlic powder, 1/2 teaspoon dried rosemary, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, and 1/4 teaspoon finely grated lemon zest
- 2 tablespoons chopped fresh parsley
Step by step
- Heat the oven to 425°F and place a rack in the center. Line a large rimmed sheet pan with foil or parchment for an easier cleanup—the sort of favor tonight’s cook will appreciate later.
- Toss the sweet potatoes and red onion on the pan with 1 tablespoon olive oil and half of the CARLISLE seasoning or half of the measured pantry alternative. Spread everything into one layer and roast for 15 minutes, until the sweet potatoes look slightly dry on the surface but are not yet tender.
- Meanwhile, pat the chicken very dry, especially the skin. Rub it with the remaining 1 tablespoon olive oil and remaining seasoning, working a little underneath the thighs without loosening the skin.
- Remove the hot pan from the oven. Turn the sweet potatoes, then add the dry chickpeas and bell pepper. Nestle the chicken thighs among the vegetables skin-side up, leaving the chickpeas in exposed spaces instead of burying them beneath the chicken.
- Roast for 30 to 40 minutes, rotating the pan once, until the chicken skin is deeply golden, the sweet potatoes are tender when pierced, and the thickest part of each thigh registers at least 165°F without touching the bone. For especially tender thighs, 175°F to 185°F is ideal; if one finishes early, transfer it to a plate while the others continue cooking.
- Let the chicken rest on the pan for 5 minutes while the vegetables soak up those savory juices. Scatter with parsley, spoon the sweet potatoes, peppers, onions, and chickpeas around the chicken, and carry the whole colorful pan to the table like Sunday supper just walked through the door. DUNZO!
One for the books?
Keep this dinner in your cooking history.
How did it turn out?
Sign in to share how this recipe turned out.
A little more about this recipe
Timing
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Yield & storage
Original yield
Storage
Refrigerate chicken and vegetables in an airtight container for up to 4 days. Reheat on a sheet pan at 375°F until the chicken reaches 165°F; place it skin-side up to help restore the surface.
From Tony’s kitchen
This is the kind of colorful supper that recalls a crowded Sunday table: burnished chicken, sweet potatoes catching the savory drippings, and peppers going soft and jammy around the edges. Everything lands on one pan, and the bright citrus-rosemary seasoning keeps the whole affair lively without making tonight complicated.
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: None recognized automatically.
- Bone-in, skin-on chicken thighs, about 4 to 5 thighs
- sweet potatoes
- chickpeas
- red bell pepper, cut into 1-inch pieces
- red onion, cut into 1-inch wedges
- extra-virgin olive oil
- Salted Perfection CARLISLE as an optional upgrade, or kosher salt plus garlic powder, dried rosemary, paprika, black pepper, and finely grated lemon zest
- fresh parsley
Carlisle blend: Sea salt, Garlic, Lime, Black pepper, Lemon, Paprika, Chili pepper, Onion, Rosemary, Citric acid, Mustard, and Spices
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
