Pan-Roasted Chicken Thighs with California Grapes and Sweet Potatoes

0 Preheat oven to 450F.
1 Place the sweet potatoes on a sheet pan lined with parchment paper. Drizzle with 3 tablespoons of olive oil and season generously with salt. Massage to coat and place each potato cut-side down. Transfer to oven and cook until golden brown and fork-tender, around 40 minutes total. Do not flip halfway.
2 Meanwhile, in a bowl or plate, season the chicken with the paprika, salt, oregano and black pepper. Massage to coat.
3 Preheat an oven-safe pan over medium heat for 5 minutes. Add 1 tablespoon of olive oil and heat until shimmering. Add the chicken thighs, skin-side down and cook, undisturbed, until golden brown and crispy, 6-8 minutes. Flip each chicken thigh and discard all but 1 tablespoon of rendered fat in the pan.
4 Nestle the olives and shallots, cut-side down, between the chicken pieces. Deglaze the pan with the chicken broth. Top with the grape clusters and rosemary sprigs. Cook until the chicken broth has reduced by ¼ in volume, then transfer the pan to the oven and cook until the thickest part of each chicken thigh registers around 185F, around 12 minutes.
5 Remove the chicken from the oven and let rest 5 minutes before serving with the sweet potatoes.