Chicken and Sweet Potato Sheet Pan

This is the kind of meal that takes care of itself while you get on with your day.
It’s hearty, healthy-ish, and checks all the boxes—protein, veggies, comfort, and minimal cleanup.

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You throw everything on a pan, toss it with oil and seasoning, and let the oven do the work.
The chicken roasts until golden, the sweet potatoes caramelize around the edges, and the whole thing comes out hot, tender, and deeply satisfying.

Serve it as is or with a quick salad on the side—either way, dinner’s done without digging into half the spice rack or washing five pans.

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Why You’ll Want to Make This on Repeat

This recipe isn’t just easy—it’s practical.
It’s flexible, forgiving, and built to work with what’s already in your fridge.

• All-in-one meal – Protein, starch, and veg—done in one go.
• Naturally flavorful – Sweet potatoes and chicken roast beautifully with just a few simple spices.
• One pan = easy cleanup – Everything cooks together on one tray.
• Customizable – Add in broccoli, Brussels sprouts, or swap the seasoning.
• Meal prep–friendly – Holds up great in the fridge for leftovers.

It’s perfect for busy nights, lazy Sundays, or any time you want good food with low effort.

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What You’ll Need to Make It

Everything’s straightforward. You might already have it all in the kitchen.

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• Chicken Thighs or Breasts – Boneless thighs stay juicier, but breasts work too.
• Sweet Potatoes – Peel and dice into small chunks so they cook evenly.
• Red Onion or Yellow Onion – Adds sweetness and depth once roasted.
• Olive Oil – Helps crisp the edges and lock in moisture.
• Garlic Powder & Smoked Paprika – Warm, savory, and bold without overpowering.
• Salt and Black Pepper – Don’t skip seasoning—it brings everything together.
• Optional Add-Ins: Brussels sprouts, carrots, red bell peppers, rosemary, or chili flakes.

All of it goes on one sheet pan—line it with parchment or foil to make cleanup even easier.

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How to Make Chicken and Sweet Potato Sheet Pan

This is the kind of dinner you can make with one hand while holding a toddler—or answering emails.

• Preheat your oven – Set it to 425°F and line a large baking sheet with parchment or foil.
• Chop and prep – Dice sweet potatoes into 1-inch chunks. Slice onions. Pat chicken dry.
• Toss with oil and seasoning – In a large bowl, toss sweet potatoes and onions with olive oil, garlic powder, smoked paprika, salt, and pepper. Repeat with chicken in a separate bowl or drizzle directly on the sheet.
• Arrange everything – Spread veggies out on the pan. Nestle chicken thighs on top or to one side so the juices run onto the potatoes.
• Roast until golden – Bake for 30–35 minutes, flipping veggies once and checking chicken for doneness (165°F internal temp).
• Rest and serve – Let everything sit for 5 minutes before plating.

Everything finishes crisp around the edges, tender in the middle, and ready to eat.

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What Goes Well with This Meal

This dish is filling on its own, but it plays well with others too.
Add a cool, creamy element or a crunch to round out the plate.

Side Dish	Why It Works
Simple Arugula Salad	Adds freshness and a peppery bite
Garlic Yogurt Sauce	Creamy and cool against the roasted flavors
Roasted Brussels Sprouts	Pairs well with sweet potatoes and roasts on the same tray
Brown Rice or Quinoa	Extra bulk for hungrier nights
Warm Pita or Flatbread	Scoops up everything and soaks up the juices
Cucumber Dill Salad	Light and bright with a little acidity
Honey Mustard or Tahini Dip	Adds a drizzle of bold flavor to the whole plate

Or just eat it straight off the pan—we’ve definitely done that too.

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How to Store and Reheat Leftovers

This is a great meal prep option—just portion it out and you’re set for the week.

Storage Tips

• Cool completely before storing.
• Transfer to airtight containers and refrigerate for up to 4 days.
• Freeze if needed, but note sweet potatoes will soften more on thawing.

Reheating Tips

• Oven or Air Fryer: 375°F for 10–12 minutes to revive crisp edges.
• Microwave: 1–2 minutes with a splash of broth or oil to refresh.
• Skillet: Reheat on medium with a little oil for crisp texture.

Still flavorful, still filling, and just as easy the second time.

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Sheet Pan Chicken FAQ

Can I use bone-in chicken?

Yes—just increase bake time to 40–45 minutes and be sure to check internal temperature.

Do I have to peel the sweet potatoes?

Nope. Leave the skin on for more fiber and less prep.

Can I use other vegetables?

Absolutely. Carrots, broccoli, cauliflower, or bell peppers all roast well. Add quicker-cooking veggies (like zucchini) halfway through.

What if my chicken isn’t browning?

Broil for the last 2–3 minutes for extra color. Just keep an eye on it.

Can I make this spicy?

Yes—add cayenne, chili powder, or red pepper flakes to the spice mix.