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Sheet Pan Chicken and Sweet Potatoes

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This Chicken and Sweet Potatoes recipe is a simple and flavorful one-pan meal made with boneless chicken thighs, roasted sweet potatoes, and onions tossed in a savory spice blend and baked until caramelized and tender.

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 2 pounds boneless skinless chicken thighs
  • 1 large red onion, cut into wedges
  • 2 large sweet potatoes, peeled and diced
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, and all the seasonings (salt, garlic powder, onion powder, paprika, thyme, and black pepper).
  3. Add the chicken thighs to the bowl and toss to coat in the marinade. Let marinate while preparing vegetables.
  4. In another bowl, toss the sweet potatoes and red onion wedges with a few spoonfuls of the marinade from the chicken bowl.
  5. Spread the sweet potatoes and onions on the prepared baking sheet. Nestle the marinated chicken thighs among the vegetables.
  6. Bake for 35-40 minutes, flipping the vegetables halfway through, until the chicken is cooked through and everything is caramelized and tender.
  7. Garnish with fresh parsley if desired and serve immediately.

Notes

  • Cut sweet potatoes into even pieces to ensure they roast evenly.
  • You can marinate the chicken for up to 24 hours in advance for more flavor.
  • Use a meat thermometer to ensure the chicken reaches 165°F internally.

Nutrition

Find it online: https://yumfamilyrecipes.com/sheet-pan-chicken-and-sweet-potatoes/