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Preheat your oven to 425°F (220°C)
In a small bowl, mix together the salt, garlic powder, paprika, rosemary, oregano, thyme, and black pepper. Pat the chicken thighs dry with paper towels, then rub the spice mixture evenly over all sides of the chicken
On a large sheet pan or roasting dish, spread out the diced sweet potatoes, chopped onion, and garlic cloves. Season lightly with salt and pepper, then pour in the chicken stock. Add the rosemary sprigs on top
Arrange the seasoned chicken thighs on top of the vegetables. Roast in the preheated oven for 40 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F / 74°C)
Remove the chicken from the pan and set it aside on a plate. Carefully transfer the cooked sweet potatoes, onion, and garlic (discarding the rosemary sprigs) into a blender. Reserve the remaining pan juices, then slowly pour some into the blender while blending until you reach your desired purée consistency
Serve the roasted chicken thighs over a generous spoonful of the sweet potato mash. Optional: add a side of roasted broccoli or green beans for color and texture