Chop sweet potatoes and sourdough bread into bite-sized pieces, spread on cookie sheet, toss with olive oil, salt and pepper. Lay your chicken thighs on top of mixture, bake at 425 Degrees Fahrenheit for 30 minutes (or until brown). When done, separate the thighs, and toss the potato and bread mixture with spinach (or lettuce) to make a salad. Serve with thighs on top and dressing (optional). I didn’t use any dressing and enjoyed the simple flavors of oil and vinegar, but it’s up to you and your personal tastes.
All you have to clean is the cookie sheet! If you have other great recipe ideas with easy clean-ups, leave me a comment!