This Charred Chicken with Sweet Potatoes & Oranges is one of those weeknight meals that looks restaurant-worthy but comes together with simple pantry staples. I’ve made it multiple times, and the contrast of smoky chicken skin, caramelized sweet potatoes, and bright orange segments always wins over picky eaters. If you like one-pan dinners, you’ll also enjoy my take on creamy chicken and roasted potatoes found in this creamy garlic chicken with crispy roasted potatoes recipe (creamy garlic chicken with crispy roasted potatoes).
Why Make This Recipe
- Bold, balanced flavors: charred, sweet, and citrusy notes play together without complicated sauces.
- Hands-off roasting: most of the cook time is passive, so it’s great for busy evenings.
- Nutrient-dense: lean protein from chicken plus vitamin A and fiber from sweet potatoes.
- Fuss-free cleanup: roast everything on one sheet or in a single large skillet.
- Personal note: I love this dish because charring the chicken skin adds instant depth — a simple high heat trick that feels like cheating.
Recipe Overview
Prep time: 15 minutes.
Cook time: 35–45 minutes (depending on pan and chicken pieces).
Total time: 50–60 minutes.
Servings: 4.
Difficulty: Easy–Medium.
Method: High-heat skillet-to-oven char and roast — sear chicken first to render fat, then finish in a 425°F oven with sweet potatoes and orange slices for caramelization.
My Experience Making This Recipe
On my first tests the chicken skin didn’t get as dark as I wanted; increasing the initial pan heat to medium-high and finishing under the broiler for 1–2 minutes solved that. I also learned cutting sweet potatoes into uniform 1-inch cubes ensures even roasting and predictable doneness.
How to Make Charred Chicken with Sweet Potatoes & Oranges
Start by patting bone-in, skin-on chicken thighs dry and seasoning well with salt and pepper. Sear the thighs skin-side down in a hot oven-safe skillet with 1–2 tablespoons of oil until deeply golden (about 6–8 minutes), then flip. Toss 1½–2 pounds of 1-inch sweet potato cubes with 1 tablespoon oil, 1 teaspoon smoked paprika, and a pinch of salt, then nestle them around the chicken. Roast at 425°F for 20–25 minutes until the chicken reaches 165°F and potatoes are tender; add orange segments and a drizzle of juice in the last 5 minutes to avoid sogginess and to get a bit of caramelization.
Expert Tips for Success
- Use bone-in, skin-on thighs: they stay juicier than breasts and the skin crisps beautifully at high heat.
- Dry the skin thoroughly: blotting with paper towels prevents steam and promotes browning.
- Preheat the oven and skillet: a 425°F oven and a hot pan (medium-high on the stovetop) give you immediate sear and good Maillard reaction.
- Check internal temp with a probe thermometer: remove chicken at 160°F and rest 5–10 minutes — carryover heat will bring it to 165°F.
- For a sweeter contrast, try pineapple or brown-sugar accents; my tests with brown sugar pineapple chicken gave a deliciously sticky glaze (brown sugar pineapple chicken).
How to Serve Charred Chicken with Sweet Potatoes & Oranges
- Serve over a bed of baby arugula or mixed greens to catch juices and add peppery contrast.
- Pair with a dollop of Greek yogurt or labneh and a sprinkle of toasted almonds for creaminess and crunch.
- Offer warm grain sides like quinoa or couscous to soak up the pan sauce, or try twice-baked sweet potatoes with spiced apples for a fall menu (twice-baked sweet potatoes with spiced apples).
- For holiday gatherings, present whole thighs on a platter with orange slices and fresh herbs for an attractive centerpiece.
Storage and Reheating Guide
Refrigerate leftovers in an airtight container for up to 3–4 days; separate sweet potatoes from chicken if possible to preserve texture. Freeze cooked components in freezer-safe containers for up to 2 months; thaw overnight in the fridge before reheating. Reheat in a 375°F oven on a baking sheet for 10–15 minutes to re-crisp skin, or reheat covered in a skillet over medium-low heat for 6–8 minutes, turning once. Microwaving is fastest but will soften the skin—use a quick oven finish to restore crispness.
Recipe Variations
- Gluten-free: naturally gluten-free as written; verify any spice blends are gluten-free.
- Dairy-free: recipe is dairy-free; skip any yogurt garnishes or use dairy-free yogurt.
- Vegetarian swap: replace chicken with thick, seared portobello caps or roasted cauliflower steaks and roast with the potatoes and oranges.
- Fruit swap: use apple-spiced stuffed sweet potatoes for an autumn twist if you prefer less citrus (apple-spiced stuffed sweet potatoes).
Nutritional Highlights
- Protein-rich: chicken thighs provide a solid lean-protein serving per portion (about 20–25 g protein per thigh).
- Vitamin and fiber boost: sweet potatoes add vitamin A (beta-carotene), vitamin C, and dietary fiber.
- Allergens: this recipe is naturally gluten-free and dairy-free; contains no tree nuts unless you add them as garnish. Watch citrus if anyone has a citrus allergy.
Portion guidance: plan for 1 bone-in thigh and about 3/4–1 cup of roasted sweet potatoes per adult serving.
Troubleshooting Common Issues
- Chicken skin isn’t crispy: make sure the skin is very dry, the pan is hot, and don’t overcrowd the pan; finish under the broiler for 1–2 minutes if needed.
- Potatoes are undercooked while chicken is done: cut potatoes smaller (3/4–1 inch) or par-roast them for 10 minutes before adding the chicken.
- Oranges turn bitter or soggy: add orange segments during the last 5 minutes of roasting or squeeze juice over finished plates instead of roasting for cleaner citrus flavor.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
A: Yes, but adjust cooking: sear breasts briefly and finish at 400°F; check internal temp carefully — remove at 160°F and rest to reach 165°F. Breasts cook faster and can dry out, so monitor closely.
Q: How do I prevent the sweet potatoes from sticking to the pan?
A: Use a well-oiled rimmed baking sheet or a seasoned cast-iron skillet and space the potatoes so air circulates. A silicone spatula helps release them without tearing the skin.
Q: Can I prepare components ahead of time?
A: You can peel and cut the sweet potatoes and segment the oranges a day ahead; keep them stored separately in airtight containers. Season and sear the chicken just before roasting for best texture.
Q: Is it okay to broil the whole dish at the end for more char?
A: Yes—broil on high for 1–2 minutes while watching closely. Keep the pan a few inches from the broiler element to avoid burning and move any delicate orange segments away first.
Conclusion
If you want the original inspiration or a tested professional version, see the classic preparation at Bon Appétit’s charred chicken recipe for additional technique notes and plating ideas.
Charred Chicken with Sweet Potatoes & Oranges
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Dairy-Free
Description
A weeknight meal that marries smoky chicken skin with caramelized sweet potatoes and bright orange segments, perfect for picky eaters.
Ingredients
- 1½–2 pounds bone-in, skin-on chicken thighs
- 1–2 tablespoons olive oil
- 3–4 medium sweet potatoes, cut into 1-inch cubes
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2–3 oranges, segmented
Instructions
- Pat the chicken thighs dry and season with salt and pepper.
- Heat oil in an oven-safe skillet over medium-high heat and sear the chicken skin-side down for 6–8 minutes until golden.
- Flip the chicken and toss sweet potatoes with oil, smoked paprika, and salt; nestle them around the chicken.
- Roast in a preheated 425°F oven for 20–25 minutes until chicken reaches 165°F and potatoes are tender.
- Add orange segments and a drizzle of orange juice in the last 5 minutes to caramelize.
Notes
For extra crispy skin, ensure chicken skin is dry and finish under the broiler for 1-2 minutes if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: High-heat skillet-to-oven char and roast
- Cuisine: American