Can you eat chicken and sweet potatoes together?

Absolutely! I make this combination all the time, and it’s one of my favorite pairings. The sweetness of the roasted sweet potatoes balances the savory, juicy chicken perfectly. It’s filling, flavorful, and just feels like a complete, comforting meal.

Why do you need to soak sweet potatoes before frying?

I usually don’t soak them for roasting, but when frying, soaking helps remove excess starch. I’ve tried it both ways, and soaking gives the potatoes a crispier exterior. It’s a small step that makes a noticeable difference if you’re aiming for crunch rather than softness.

Can raw chicken and potatoes be cooked together?

Technically yes, but I’ve found it works best if you start roasting the potatoes first. Sweet potatoes take a bit longer to cook than chicken, so giving them a 10–15 minute head start ensures they’re tender without overcooking the chicken. I follow this method every time, and it never fails.

How long are you supposed to cook chicken on a skillet?

When cooking chicken pieces like in this recipe, I usually roast them in the oven for about 20–25 minutes with the vegetables. If you’re pan-searing on the stovetop, it generally takes 6–8 minutes per side for bite-sized pieces, depending on thickness. I always check that the juices run clear and the meat is no longer pink—this is my fail-safe for perfectly cooked chicken every time.

Skillet Chicken and Sweet Potatoes Recipe

Description

Skillet Chicken and Sweet Potatoes features tender, juicy chicken thighs roasted with sweet, caramelized sweet potatoes and red onions, seasoned with paprika, garlic, thyme, salt, and pepper for a simple, flavorful, one-pan meal.

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces

2 medium sweet potatoes, peeled and cut into 1-inch cubes

1 red onion, cut into wedges

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon garlic powder

0.5 teaspoon dried thyme

Salt and black pepper to taste

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Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, toss the sweet potatoes and red onion with 1 tablespoon of olive oil, salt, and pepper.

Spread the sweet potatoes and onion in a single layer on a large baking sheet.

Roast for 15 minutes.

While the vegetables roast, toss the chicken pieces with the remaining 1 tablespoon of olive oil, paprika, garlic powder, thyme, salt, and pepper.

Add the seasoned chicken to the baking sheet with the partially roasted vegetables.

Return the baking sheet to the oven and roast for another 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender and slightly caramelized.

Serve hot.

Prep Time: 10 min
Cook Time: 40 min
Category: Main Dish
Method: Skillet
Cuisine: Homamade