Sheet Pan Chicken and Sweet Potatoes
Juicy chicken thighs roast alongside spiced sweet potatoes for an easy, one-pan dinner. Big flavor, minimal prep, and even less cleanup.
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Servings:
Ingredients
Main Ingredients
- 1.75 lb boneless skinless chicken thighs, patted dry
- 1.5 lb sweet potatoes, peeled cut into 1-inch cubes
- 1 cup sliced red onion about 1 small to medium onion
- 2.5 tbsp extra-virgin olive oil
- 1.25 tsp garlic powder
- 1.25 tsp smoked paprika
- 1 tsp dried thyme
- 0.5 tsp ground cumin
- 1.25 tsp kosher salt
- 0.5 tsp black pepper
- 1 tbsp pure maple syrup optional, for a hint of sweetness
- 2 tsp apple cider vinegar for brightness
- 2 tbsp chopped fresh parsley for garnish
- 0.25 tsp crushed red pepper flakes optional
Instructions
Preparation Steps
- Preheat oven to 425°F. Line a rimmed sheet pan with parchment or foil.
- Stir together garlic powder, smoked paprika, thyme, cumin, salt, and pepper in a small bowl.
- Toss sweet potatoes and red onion with half the olive oil and about half the spice mix. Spread on the pan.
- Whisk remaining olive oil with maple syrup and vinegar. Coat chicken with this mixture and the remaining spices.
- Nestle chicken pieces among the vegetables on the sheet pan.
- Roast for 20 minutes.
- Stir vegetables and flip chicken. Roast 10–12 minutes more, until chicken reaches 165°F and potatoes are tender.
- Broil 1–2 minutes for extra color, if desired.
- Rest 5 minutes. Sprinkle with parsley and serve warm.
Notes
Try it with boneless chicken breasts (cut to even thickness) and roast closer to 18–22 minutes total. Add Brussels sprouts or carrot chunks to the pan, or finish with lemon zest and feta. Refrigerate leftovers up to 4 days; reheat at 375°F for 8–10 minutes or microwave gently.
This recipe is an original creation inspired by classic Sheet Pan Chicken and Sweet Potatoes flavors. All ingredient ratios and instructions are independently developed.