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This Charred Chicken with Sweet Potatoes & Oranges is a weeknight-friendly dish that brightens dinner with caramelized edges, juicy chicken, and citrus brightness. I love how the orange slices steam and glaze the pan while the sweet potatoes roast — similar flavor balance shows up in my go-to sheet-pan baked salmon with sweet potatoes and green beans for fast, satisfying meals.

Why Make This Recipe

Big, layered flavor: charred chicken skin, sweet-roasted potatoes, and bright orange juices create contrast in every bite.
Balanced nutrition: protein from chicken, fiber and beta-carotene from sweet potatoes, and vitamin C from oranges.
One-pan convenience: minimal cleanup and easy timing for busy evenings.
Versatile for occasions: good for family dinners or a low-fuss dinner party when you want something that looks and tastes elevated.
Personal note: I keep this in my rotation because it reliably gives crisp skin without drying the meat — a small char on the skin makes a huge difference in flavor.

I also enjoy pairing recipes like these with simple vegetable sides such as baked sweet potatoes with spinach and feta when I need extra greens.

Recipe Overview

Prep time: 15 minutes
Cook time: 35–45 minutes (see notes on searing first)
Total time: 50–60 minutes
Servings: 4
Difficulty: Easy–Medium
Method: Dry-sear chicken to develop char, then finish roasting on a sheet pan or in a 12-inch cast-iron skillet at 425°F (220°C) with sweet potatoes and orange slices.

My Experience Making This Recipe

I tested this dish multiple times using both bone-in, skin-on thighs and boneless breasts; thighs give better juiciness and skin crisp. I found searing first then transferring to a hot oven produced the best char without overcooking the interior.

How to Make Charred Chicken with Sweet Potatoes & Oranges

Start by patting 1.5–2 lb (700–900 g) bone-in, skin-on chicken thighs dry and seasoning them with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Toss 2 large sweet potatoes (peeled, cut into 3/4-inch cubes) with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper and spread them on a rimmed baking sheet or cast iron. Heat a 12-inch skillet over medium-high heat, sear skin-side down for 4–6 minutes until deep golden, then add the sweet potatoes and 2 peeled, thickly sliced oranges to the pan. Roast at 425°F for 20–25 minutes until the chicken reaches 165°F (74°C) and potatoes are tender. If you want a hands-off variation for prep nights, I often switch to slow methods for other meals like my slow-cooker vegetarian chili with sweet potatoes — but for this dish the high-heat finish is key.

Expert Tips for Success

Dry the skin thoroughly with paper towels and salt it at least 20 minutes before cooking to draw out moisture; this helps the skin crisp and char. Also, see how another high-flavor chicken recipe handles texture in my creamy garlic mushroom alfredo chicken potatoes with basil pesto.
Use a heavy skillet or rimmed sheet pan so heat distributes evenly; cast iron holds heat and helps maintain a steady oven temperature.
Sear skin-side down in a hot pan (medium-high) for color, then finish in a 425°F oven. This two-step method prevents overcooking while maximizing Maillard reaction.
Check doneness with an instant-read thermometer: 165°F (74°C) in the thickest part for thighs. Remove from oven and rest 5–10 minutes so juices redistribute.
For the citrus glaze, spoon pan juices over the chicken once rested; if you want a stickier glaze, reduce juices on the stovetop with a teaspoon of honey for 2–3 minutes.

How to Serve Charred Chicken with Sweet Potatoes & Oranges

Plate with a simple green salad dressed in lemon vinaigrette to echo the citrus flavors.
Serve over a bed of steamed quinoa or couscous to soak up the pan juices; for a spicy contrast try flavors from sweet chili chicken bowls with coconut rice.
Garnish with chopped parsley and extra orange segments for color and freshness.
This works well for casual dinners or a relaxed weekend meal when you want something a bit special with minimal fuss.

Storage and Reheating Guide

Refrigerate leftovers in an airtight container within 2 hours of cooking; store for up to 3–4 days.
To freeze: place cooled chicken and potatoes in freezer-safe containers or heavy-duty bags for up to 3 months. Separate orange slices if you want better texture after thawing.
Reheat from refrigerated: warm in a 375°F oven on a sheet pan for 10–12 minutes to restore crispness, or cover and reheat in the microwave for 1–2 minutes for speed (skin will lose crispness). From frozen, thaw overnight in the fridge then reheat as above.

Recipe Variations

Gluten-free: This recipe is naturally gluten-free when using simple seasonings; verify any packaged spices are labeled gluten-free.
Dairy-free: Keep it dairy-free by using olive oil instead of butter for basting.
Lighter cut: Use boneless, skinless chicken thighs or breasts, reduce oven time by 5–10 minutes, and watch internal temperature closely to avoid drying.
Flavor twist: Swap oranges for blood oranges or add 1 tbsp soy sauce and 1 tsp sesame oil for an umami-citrus glaze.

Nutritional Highlights

Key benefits: high-quality protein, fiber, and beta-carotene from sweet potatoes, plus vitamin C from oranges.
Allergen info: naturally dairy-free and gluten-free as written; contains no nuts. Adjust if you add soy-based marinades.
Portion guidance: plan about 6–8 oz cooked chicken per adult and 1 cup roasted sweet potatoes per person for a balanced plate.

Troubleshooting Common Issues

Chicken skin didn’t crisp: Make sure the skin is very dry before searing and the pan is hot enough (you should hear a steady sizzle). Finish in a hot oven to set the crust.
Potatoes undercooked while chicken is done: Cut potatoes to uniform 3/4-inch pieces and par-cook them in boiling water for 4 minutes before roasting, or start them in the oven for 10 minutes before adding the chicken.
Oranges get bitter: Use thinly sliced oranges and remove any white pith where possible; if juices concentrate and taste bitter, add a teaspoon of honey to balance.

Troubleshooting Additional Tip

If pan juices burn during roasting, reduce oven temperature to 400°F and add a splash (1–2 tbsp) of chicken stock to deglaze the pan halfway through cooking.

Frequently Asked Questions

Q: Can I use boneless chicken breasts instead of thighs?
A: Yes — boneless breasts work but reduce oven time and watch with an instant-read thermometer; remove at 160°F and rest to reach 165°F to avoid dryness. Thighs are more forgiving and stay juicier.

Q: How can I get more char without burning the skin?
A: Start with a very hot pan for searing and then finish in the oven at 425°F; if the skin is darkening too quickly during roasting, tent loosely with foil for the last 5–10 minutes while the interior finishes.

Q: Will the orange slices make the dish soggy?
A: Thick orange slices (about 1/4-inch) release juice but also caramelize on the edges. Place them around — not directly under — the chicken so they glaze without sitting in concentrated juices.

Q: Can I scale this recipe for a crowd?
A: Yes. Use multiple sheet pans to avoid overcrowding (crowding steams food instead of browning). Rotate pans halfway through roasting for even color and don’t stack pans.

Conclusion

For a tested, flavorful weeknight main that feels a little special, this dish delivers crisp charred chicken, sweet-roasted potatoes, and bright citrus in one pan — detailed inspiration and an original version are available in the Bon Appétit Charred Chicken With Sweet Potatoes and Oranges recipe.