There’s something deeply satisfying about throwing everything onto one pan and pulling out a complete dinner that smells like caramelized edges and roasted sweetness. Sheet pan chicken and sweet potatoes is exactly that kind of mealgolden, savory, just a little bit crispy around the corners.
I started leaning on this combination back in 2019 when I was testing flavor pairings for a spring menu refresh, and honestly, it saved me on so many tired evenings when I needed dinner to feel like a win without much effort. The sweet potatoes get soft and almost jammy where they touch the pan, and if you toss everything with smoked paprika and a little fresh thyme, the whole thing tastes more intentional than it actually is. I’ve made versions of this at least forty times now, tweaking the spice blend each seasonit’s one of those recipes that grows with you.
PrintSheet Pan Chicken and Sweet Potatoes Easy Weeknight Meal
Sheet Pan Chicken and Sweet Potatoes offers a quick and tasty family dinner perfect for weeknights. This easy dinner combines savory chicken with tender sweet potatoes, making a healthy and minimal cleanup sheet pan recipe everyone will love.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Standard
Ingredients
- 2 pounds boneless skinless chicken thighs*
- 1 1/2 pounds sweet potatoes peeled & cut into 1/2 inch half moons
- 1 red onion cut into 1 inch chunks
- 2 Tablespoons olive oil
- 1 Tablespoon honey
- 1 Tablespoon Morton kosher salt
- 1 teaspoon EACH dried oregano dried rosemary chili powder smoked paprika granulated garlic & cumin
- 1/2 teaspoon EACH coriander and allspice
- 2 cloves garlic
- 1/2 lemon zested and juiced
- 3/4 cup plain greek yogurt
- 1 Tablespoon olive oil
- 1/2 teaspoon dried dill
- 1/4 teaspoon Morton kosher salt*
Instructions
- Heat the oven to 425°F.
- In a large sheet pan, mix chicken thighs with sweet potatoes, red onion, olive oil, honey, kosher salt, oregano, rosemary, chili powder, smoked paprika, granulated garlic, cumin, coriander, allspice, and minced garlic, ensuring everything is well coated.
- Spread the mixture into a single even layer.
- Roast for 30 to 35 minutes until the chicken reaches 165°F internally and the sweet potatoes are soft and caramelized.
- To prepare the yogurt sauce, combine lemon zest, lemon juice, and garlic in a food processor and pulse until garlic is finely chopped.
- Add greek yogurt, olive oil, dried dill, and salt to the processor and blend until smooth.
- Serve the roasted chicken and vegetables alongside the yogurt sauce.
Notes
- Boneless Skinless Chicken Thighs: Chicken thighs stay moist and tender during roasting
- If you prefer, you can substitute with boneless skinless chicken breasts but adjust cooking time to prevent drying out
- Kosher Salt: All recipes tested with Morton kosher salt for best flavor and size
- If using table salt, reduce amounts accordingly
- Cut Your Vegetables Evenly: This ensures even roasting and proper caramelization
- Use a Food Thermometer: Chicken should reach 165°F to be fully cooked and safe to eat
Nutrition
- Calories: 567kcal
- Sugar: 14g
- Sodium: 2201mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 3g + 11g
- Trans Fat: 0.04g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 51g
- Cholesterol: 217mg
Why You’ll Love This One-Pan Wonder
This is the kind of dinner that feels generous without asking much from you. Everything roasts togetherchicken thighs, sweet potatoes, red onionwhile you fold laundry or answer emails. The blend of smoked paprika, cumin, and a drizzle of honey adds warmth without tipping into complicated, and the zesty yogurt dip pulls it all together at the end.
- Minimal cleanup: One sheet pan does all the work, so you’re not stuck scrubbing pots later.
- Weeknight reliable: It’s my go-to when I’m tired and still want dinner to feel like dinner.
- Flavor that sticks: The spice blendoregano, rosemary, allspicetastes more layered than the effort suggests.
Key Ingredients That Do the Heavy Lifting
You don’t need anything fancy here, just a handful of pantry staples and fresh produce that caramelize beautifully under high heat.
- Boneless skinless chicken thighs: They stay tender and juicy at 425°F, unlike breasts which dry out easily.
- Sweet potatoes: Cut into half moons so they roast evenly and get crispy edges.
- Red onion: Adds a slight sweetness and char that balances the spice blend.
- Spice blend: Cumin, smoked paprika, coriander, and allspice create warmth without heat.
- Greek yogurt dip: Lemon zest, dill, and garlic turn plain yogurt into something bright and tangy.
How the Recipe Works (Without Overthinking It)
Preheat your oven to 425°F. Toss the chicken thighs, sweet potatoes, and red onion with olive oil, honey, salt, and all the spices directly on the sheet pan. Spread everything into a single layer so it roasts instead of steams. Bake for 30–35 minutes until the chicken hits 165°F internally and the sweet potatoes are fork-tender with caramelized edges.
While that’s happening, pulse lemon zest, lemon juice, and garlic in a food processor until finely chopped. Add the Greek yogurt, olive oil, dried dill, and salt, then pulse until smooth. Serve the yogurt sauce on the side for drizzling or dipping.
| Step | Time | What Happens |
|---|---|---|
| Prep & toss | 10 minutes | Combine everything on the sheet pan |
| Roast | 30–35 minutes | Chicken cooks through, veggies caramelize |
| Make yogurt sauce | 5 minutes | Pulse ingredients in food processor |
Small Tweaks That Make a Difference
Here’s what I’ve learned after testing this more times than I can count: cutting the sweet potatoes into even half-moon slices (about ½ inch thick) means they finish at the same time as the chicken. If your pieces are too thick, they’ll still be hard when the chicken is done. If they’re too thin, they turn mushy.
Pro Tip: Use a food thermometer to check the chicken. Thighs are forgiving, but 165°F is the magic number for safety and texture. And if you’re swapping in chicken breasts, check them earlierthey cook faster and dry out more easily.
Simple Swaps and Storage Tips
| Component | Swap Option |
|---|---|
| Chicken thighs | Boneless chicken breasts (reduce cook time by 5–7 minutes) |
| Sweet potatoes | Butternut squash or carrots, cut into similar-sized pieces |
| Red onion | Yellow onion or shallots |
| Greek yogurt | Sour cream or labneh |
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a 350°F oven to keep the chicken from drying out. The yogurt sauce stays fresh for about 5 days and also works as a sandwich spread or veggie dip.
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FAQs (Sheet Pan Chicken and Sweet Potatoes)
What temperature should I cook this at?
Preheat your oven to 425°F for best results. This high heat creates crispy chicken skin while perfectly roasting the sweet potatoes. The vegetables will caramelize beautifully at this temperature without overcooking the chicken.
How long does this recipe take to cook?
Total cooking time is about 25-30 minutes. Start the sweet potatoes first for 10 minutes, then add the seasoned chicken pieces. This ensures both components finish cooking at the same time with perfect textures.
Should I cut the sweet potatoes and chicken the same size?
Cut sweet potatoes into 1-inch cubes and chicken into similar-sized pieces for even cooking. Uniform sizing prevents some pieces from burning while others remain undercooked. I recommend cutting sweet potatoes slightly smaller since they take longer to cook through.
Can I add other vegetables to this meal?
Absolutely! Brussels sprouts, bell peppers, and red onions work wonderfully. Add harder vegetables like carrots with the sweet potatoes, and quicker-cooking ones like zucchini with the chicken. Keep everything roughly the same size for consistent results.
What seasonings work best for this dish?
I love using paprika, garlic powder, thyme, salt, and pepper as a base seasoning blend. Rosemary and sage complement the sweet potatoes beautifully. For extra flavor, try adding a drizzle of honey or maple syrup during the last 5 minutes of cooking.
This sheet pan chicken and sweet potatoes comes together beautifullygolden edges, tender chicken, sweet potatoes that almost melt where they touch the pan. The spice blend smells warm and a little smoky while it roasts, and that zesty yogurt dip adds brightness without any fuss. It’s the kind of meal that feels generous even when you’re running on empty.
If you want a little more char on the vegetables, switch your oven to broil for the last couple of minutesjust watch it closely. You can also toss in Brussels sprouts or carrots alongside the sweet potatoes, as long as you keep the pieces about the same size. A trick I learned from testing flavor pairings: drizzle a bit of tahini over the yogurt sauce for extra richness. Leftovers reheat beautifully in a covered dish at 350°F, and the chicken stays juicy.
I’d love to hear how this one lands in your kitchentag me if you share a photo, or tell me what you paired it with. Did you grow up with sheet pan dinners, or is this a newer rhythm for you? Save this recipe for a night when you need something reliable and comforting, the kind of meal that brings everyone to the table without much fuss.
