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Weeknight • Chicken

One-Pan Chicken & Sweet Potatoes

A simple, flavorful, and healthy sheet pan dinner with tender chicken and caramelized sweet potatoes.

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

Say goodbye to multiple pots and pans with this incredible One-Pan Chicken & Sweet Potatoes! It’s a complete meal that’s ridiculously easy to prepare, featuring perfectly roasted chicken and sweet potatoes, all seasoned to perfection. Minimal cleanup, maximum flavor – what’s not to love?

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 red onion, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • Optional: Fresh parsley, chopped, for garnish

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 chicken pieces, sweet potato cubes, and red onion wedges. Drizzle with olive oil and sprinkle with rosemary, smoked paprika, garlic powder, salt, and pepper. Toss well until everything is evenly coated.

  3. Step 3

    Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring not to overcrowd. If your baking sheet is too small, use two to ensure everything roasts evenly and gets nicely browned.

  4. Step 4

    Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the sweet potatoes are tender and lightly caramelized. Flip ingredients halfway through baking for even cooking.

  5. Step 5

    Remove from oven and let rest for a few minutes. Garnish with fresh parsley if desired.

  6. Step 6

    Serve hot directly from the pan.

Tips

  • Cut the chicken and sweet potatoes into similar-sized pieces for even cooking.
  • Add other vegetables like bell peppers or broccoli florets for extra color and nutrients.
  • Leftovers make for a fantastic quick lunch the next day.

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