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Effortless BBQ Rubbed Chicken Thighs With Sweet Potato Hash A Weeknight Favorite. Close Up Realistic Photo Casual Kitchen Settings

BBQ Rubbed Chicken Thighs and Sweet Potato Hash

Juicy chicken thighs seasoned with a smoky BBQ rub paired with a golden, savory sweet potato hash. This dish comes together with simple pantry staples and yields a satisfying, balanced meal for four.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • 2 tbsp brown sugar
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 2 large sweet potatoes
  • 1/2 medium red onion
  • 1 medium red bell pepper
  • 1 tbsp olive oil (for hash)

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • In a small bowl, mix brown sugar, paprika, garlic powder, onion powder, smoked paprika, salt, and black pepper to form the BBQ rub.
  • Pat the chicken thighs dry. Rub them all over with the 1 tablespoon of olive oil, then coat generously with the BBQ rub. Let them rest while the oven heats.
  • Peel and dice the sweet potatoes into roughly 1/2-inch cubes. Halve and slice the red onion, and chop the red bell pepper into bite-sized pieces.
  • Toss the sweet potato cubes with a pinch of salt and the 1 tablespoon of olive oil. Arrange them on a parchment-lined baking sheet in a single layer.
  • Roast the potatoes for about 15 minutes. They should start to soften and brown at the edges.
  • Meanwhile, heat a heavy skillet over medium-high heat. Add the seasoned chicken thighs skin-side down and cook for 4–5 minutes until the skin is crispy and deeply browned. Flip and cook 2–3 minutes more. The goal is partial searing, not fully cooked through.
  • Remove the skillet from heat. Transfer the chicken to a plate and set aside. In the same sheet pan with the potatoes, nestle the par-cooked chicken thighs among the pieces, skin side up.
  • Roast everything together for another 18–22 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
  • While the chicken and potatoes finish, heat a second small skillet over medium heat. Add the diced red onion and bell pepper, sautéing for 5–7 minutes until soft and caramelized. If you like, a splash of water or broth can help them soften.
  • When the hash is ready, taste and adjust seasoning with a pinch more salt or a light squeeze of lime juice if you have it on hand.
  • Serve the BBQ Rubbed Chicken Thighs atop or beside the sweet potato hash. Optional: finish with chopped fresh herbs like cilantro or parsley for a fresh contrast.