Why You’ll Love Sheet Pan Chicken and Sweet  Potatoes Recipe

One‑pan meal: everything is roasted together on a single sheet pan — less time cleaning, more time enjoying dinner.
Healthy & satisfying: you are getting protein from the chicken plus fibre and nutrients from the sweet potatoes and onions.
Customizable: you can switch up the herbs, spices or add extra vegetables if you like.
Great for leftovers: this reheats well, making it ideal for packing lunches or quick dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken thighs
sweet potatoes, peeled & cut into ½‑inch half moons
red onion, cut into 1‑inch chunks
olive oil
honey
kosher salt
dried oregano
dried rosemary
chili powder
smoked paprika
granulated garlic (or garlic powder)
cumin
coriander
allspice
fresh garlic cloves, minced
lemon (zested & juiced)
plain Greek yogurt
olive oil (for sauce)
dried dill
salt (for sauce)

Directions

Preheat the oven to 425 °F (~220 °C). On a large sheet pan, combine the chicken thighs, sweet potatoes, red onion, olive oil, honey, kosher salt, oregano, rosemary, chili powder, smoked paprika, granulated garlic, cumin, coriander, allspice, and minced garlic. Toss everything together until evenly coated, then spread the mixture out in an even, single layer.
Roast in the preheated oven for about 30‑35 minutes (or until the chicken’s internal temperature reaches 165 °F/74 °C and the sweet potatoes are tender and slightly caramelized).
While the pan is roasting (or after), make the yogurt sauce: add the lemon zest, lemon juice and garlic to a food processor (or finely chop by hand). Then add the Greek yogurt, olive oil, dried dill and salt; pulse until smooth and well combined.
Serve the roasted chicken and vegetables with the yogurt sauce on the side.

Servings and timing

Servings: 4
Prep time: ~10 minutes
Cook time: ~30 minutes
Total time: ~40 minutes

Variations

Swap the protein: you can use boneless, skinless chicken breasts instead of thighs — just reduce cooking time so they don’t dry out.
Add extra vegetables: toss in carrots, Brussels sprouts or bell peppers to the sheet pan for more variety.
Make it crispier: if you like extra crispiness, broil for the last 2‑3 minutes — watch carefully so nothing burns.
Herb/spice tweaks: feel free to change or omit spices depending on your pantry or preferences (e.g., use fresh herbs instead of dried, add cayenne for heat).
Sauce alternative: if you don’t have yogurt sauce ingredients, you could substitute with a simple lemon‑garlic vinaigrette instead.

Storage/Reheating

Storage: Place leftovers in an airtight container and refrigerate for up to 3‑4 days.
Reheating: Reheat in the oven at ~350 °F (~175 °C) for 10‑12 minutes or until warmed through; alternatively reheat in a microwave for 2‑3 minutes, stirring halfway.
Tip: Reheat the sauce separately (or stir it in just before serving) so it retains its creamy texture.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes — you can substitute boneless, skinless chicken breasts, but you’ll need to adjust the cooking time and keep an eye on them so they don’t overcook and dry out.

2. What size should the sweet‑potato pieces be?

The sweet potatoes should be cut into roughly ½‑inch thick half‑moons so they cook evenly and caramelize nicely.

3. Can I use other vegetables in the sheet pan?

Absolutely — vegetables like carrots, Brussels sprouts, bell peppers or even zucchini work well. Just ensure you cut them so their cooking time is similar to the sweet potatoes.

4. Is the yogurt sauce necessary?

While the dish is delicious on its own, the yogurt sauce adds a refreshing tang and helps balance the warm spices. It offers a nice contrast.

5. Can I make this ahead of time?

You can pre‑cut the veggies and season the chicken ahead of time. For full roasting, it’s best done fresh, but leftover roasted pieces also reheat well for another meal.

6. How do I know the chicken is cooked through?

Use a food thermometer — the internal temperature should reach 165 °F (74 °C) for safety.

7. What if I don’t have smoked paprika or allspice?

You can substitute regular paprika for smoked paprika (though you’ll lose a bit of the smoky flavour) and if you don’t have allspice, a pinch of cinnamon or nutmeg can provide a similar warm note.

8. Can I make this gluten‑free?

Yes — the recipe is naturally gluten‑free as long as your spices and yogurt don’t contain any additives with gluten. Always check labels to be sure.

9. How can I make this spicier?

Add a pinch of cayenne pepper or chipotle powder when seasoning the chicken and vegetables to bring some heat.

10. Can I freeze the leftovers?

While you can freeze the roasted chicken and sweet potatoes, the texture of roasted potatoes may change slightly upon thawing and reheating. If freezing, store without the yogurt sauce, and thaw in the fridge before reheating and adding fresh sauce.

Conclusion

This sheet‑pan chicken and sweet potatoes recipe is a reliable weeknight winner — minimal fuss, tasty results and pretty flexible to adapt with what you have on hand. Whether you’re looking for a speedy dinner, meal‑prep option, or simply something comforting and flavourful, this dish fits the bill.