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Easy Sheet Pan Chicken and Sweet Potatoes Recipe

Easy Sheet Pan Chicken and Sweet Potatoes

Juicy roasted chicken thighs, sweet potatoes, and red onion cook together on one sheet pan with a smoky paprika-cumin seasoning blend. This simple dinner serves four and takes about 45–50 minutes from start to finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 pounds Boneless, skinless chicken thighs, trimmed
  • 2 sweet potatoes Medium sweet potatoes, peeled or scrubbed and cut into 1-inch cubes
  • 1 onion Medium red onion, cut into wedges
  • 2 tablespoons Olive oil, divided
Seasonings
  • 1 teaspoon Kosher salt, divided
  • 1/2 teaspoon Freshly ground black pepper
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon Dried oregano
For Serving
  • 1 tablespoon Chopped fresh parsley, optional
  • as desired Lemon wedges

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Line a large, rimmed sheet pan with parchment paper or lightly oil it.
  2. Toss the sweet potatoes and red onion with 1 tablespoon olive oil, about half of the kosher salt, and some of the black pepper. Spread the vegetables in a single layer on the prepared pan.
  3. Roast the vegetables for 15 minutes. Starting the sweet potatoes first allows them to soften before the chicken is added.
  4. Mix the remaining 1 tablespoon olive oil, remaining salt and pepper, smoked paprika, garlic powder, cumin, and oregano. Rub the seasoning mixture over the chicken thighs.
  5. Remove the pan from the oven and arrange the seasoned chicken among the vegetables. Return the pan to the oven and roast for another 15–20 minutes.
  6. Check the thickest part of the chicken with an instant-read thermometer. The chicken is ready at 165°F, and the sweet potatoes should be tender when pierced with a fork.
  7. Garnish with chopped parsley and serve with lemon wedges, if desired.

Notes

Cut the sweet potatoes into evenly sized 1-inch cubes and avoid overcrowding the pan. If the vegetables cannot fit in a single layer, use two pans so they roast instead of steam. Store leftovers in the refrigerator and reheat until hot.