1. 1. Prepare Your Oven and Baking Sheet: Preheat your oven to 400 F (200 C). Line a large baking sheet with parchment paper for easy cleanup.

2. 2. Chop the Sweet Potatoes: Peel the sweet potatoes and cut them into roughly 1-inch cubes. Aim for uniform size so they cook evenly. Place the cubed sweet potatoes directly onto the prepared baking sheet, spreading them out in a single layer.

3. 3. Season the Chicken and Sweet Potatoes: In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, dried oregano, salt, and black pepper. This creates your flavorful herb mixture.

4. 4. Combine and Coat: Add the chicken thighs to the baking sheet with the sweet potatoes. Pour the seasoned olive oil mixture over both the chicken and sweet potatoes. Use your hands or tongs to toss everything together, ensuring all pieces are well coated with the herbs and spices. Spread the chicken and sweet potatoes out into a single layer on the baking sheet, making sure not to overcrowd the pan.

5. 5. Roast to Perfection: Place the baking sheet in the preheated oven. Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165 F or 74 C) and the sweet potatoes are tender and slightly caramelized at the edges. You can flip the chicken and sweet potatoes halfway through cooking for more even browning, but it’s not strictly necessary.

6. 6. Rest and Garnish: Once cooked, remove the sheet pan from the oven. Let the chicken rest for a few minutes before serving. If desired, sprinkle with fresh chopped parsley for a pop of color and freshness.