Skillet-Roasted Chicken Thighs with Garlicky Wilted Spinach and Roasted Sweet Potato Wedges

Preheat oven to 400 deg F (200 deg C).

Scrub sweet potatoes and cut into 1-inch wedges. Toss with half the olive oil, salt, pepper, and garlic powder. Arrange in a single layer on a parchment-lined baking sheet and roast for 25-30 minutes until tender and caramelized.

While potatoes roast, heat the remaining olive oil in a heavy-bottomed cast iron skillet over medium-high heat. Season chicken thighs with salt, pepper, and paprika. Sear skin-side down until the skin is deeply golden and crispy, about 6-8 minutes. Flip and cook for another 5-6 minutes until cooked through. Remove chicken to a plate to rest.

In the same skillet, using the rendered fat, sauté diced onions until translucent. Add minced garlic and cook until fragrant. Add the fresh spinach in batches, tossing until just wilted. Season with a pinch of red pepper flakes.

Plate the crispy chicken thigh alongside the roasted sweet potato wedges and a generous heap of garlicky wilted spinach. Drizzle with a touch of fresh lemon juice from the pantry to cut the richness.