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Weeknight • Chicken

One-Pan Chicken & Sweet Potatoes with Rosemary

A cozy and flavorful one-pan meal featuring tender chicken, sweet potatoes, and aromatic rosemary.

Prep
15 min
Cook
30 min
Servings
4
Level
Weeknight
One-Pan Chicken & Sweet Potatoes with Rosemary

Simplify dinner tonight with this wonderfully wholesome and incredibly easy One-Pan Chicken & Sweet Potatoes with Rosemary! It's the kind of meal that requires minimal effort but delivers maximum flavor, making it a perfect contender for your weeknight rotation. Everything roasts together beautifully on a single sheet pan for quick cleanup.

Ingredients

Yield: 4 servings

Main

  • 1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 medium sweet potatoes, peeled and cut into ½-inch cubes
  • 1 red onion, cut into ½-inch wedges
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

  2. Step 2

    In a large bowl, combine the cut chicken thighs, sweet potato cubes, and red onion wedges.

  3. Step 3

    Drizzle with olive oil, then sprinkle with chopped rosemary, garlic powder, salt, and black pepper. Toss well until everything is evenly coated.

  4. Step 4

    Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring not to overcrowd. (If your sheet pan is too small, use two.)

  5. Step 5

    Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the sweet potatoes are tender and slightly caramelized. Halfway through cooking (around 15 minutes), flip the chicken and vegetables for even browning.

  6. Step 6

    Serve hot directly from the pan. Garnish with extra fresh rosemary if desired.

Tips

  • For crispy sweet potatoes, ensure they are cut into small, uniform pieces and are spread in a single layer.
  • Feel free to add other sturdy vegetables like Brussels sprouts or broccoli florets during the last 15 minutes of roasting.
  • A squeeze of fresh orange juice over the finished dish can add a lovely bright note.

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