Description
Sheet pan chicken and sweet potatoes gives you a complete dinner that comes together on a single pan, making cleanup easy for your busy weeknight. Seasoned chicken thighs roast alongside cubed sweet potatoes until everything turns golden and tender, giving you a satisfying meal that your whole family can enjoy.
Ingredients
Scale
Proteins and Vegetables:
- 1.75 pounds boneless skinless chicken thighs, patted dry
- 1.5 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1 cup sliced red onion
Seasonings and Flavorings:
- 2.5 tablespoons extra-virgin olive oil
- 1.25 teaspoons garlic powder
- 1.25 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon ground cumin
- 1.25 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes
- 1 tablespoon pure maple syrup
- 2 teaspoons apple cider vinegar
Garnish:
- 2 tablespoons chopped fresh parsley
Instructions
- Heat your oven to 425°F and line a rimmed sheet pan with parchment or foil.
- Combine 1.25 tsp garlic powder, 1.25 tsp smoked paprika, 1 tsp dried thyme, 0.5 tsp ground cumin, 1.25 tsp kosher salt, and 0.5 tsp black pepper in a small bowl.
- Toss your 1.5 lb sweet potatoes cut into 1-inch cubes and 1 cup sliced red onion with 1.25 tbsp of the olive oil and half of your spice mixture, then spread them across the sheet pan.
- Whisk together the remaining 1.25 tbsp olive oil, 1 tbsp maple syrup, and 2 tsp apple cider vinegar in a small bowl.
- Coat your 1.75 lb patted-dry chicken thighs with the oil mixture and the remaining spices.
- Arrange the seasoned chicken pieces among your vegetables on the sheet pan.
- Roast at 425°F for 20 minutes.
- Stir your vegetables and flip the chicken over, then roast for another 10 to 12 minutes until your chicken reaches 165°F internally and the potatoes turn tender.
- If you like extra browning, place the pan under your broiler for 1 to 2 minutes at 500°F.
- Let everything rest for 5 minutes, then sprinkle 2 tbsp chopped fresh parsley over the top and serve while warm.
Notes
- Cut your sweet potatoes into roughly equal pieces so they roast at the same speed as the chicken and finish tender at the same time.
- Flip your chicken halfway through cooking to ensure even browning on both sides and prevent the skin from burning.
- Check that your chicken reaches 165°F in the thickest part with a meat thermometer so each piece cooks through safely without drying out.
- For a dairy-free or paleo version, this recipe works as-is since it uses maple syrup and vinegar instead of cream or refined ingredients.
- Prep Time: 10 minutes
- Cook Time: 33-37 minutes
- Category: Baked Chicken
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 337 kcal
- Sugar: 5 g
- Sodium: 704 mg
- Fat: 17 g
- Saturated Fat: 3.7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3.2 g
- Protein: 30 g
- Cholesterol: 110 mg