Chicken and Sweet Potato Sheet Pan Dinner
This Sheet Pan Chicken and Sweet Potatoes recipe is an easy, flavorful dinner made with juicy seasoned chicken, roasted sweet potatoes, crisp-tender green beans, and red onion. Everything cooks together on one pan with garlic, smoked paprika, and herbs for a colorful, satisfying meal with minimal cleanup.
Servings: 6 Servings
Calories: 453kcal
Equipment
- Large rimmed sheet pan
- Parchment Paper
- Large Mixing Bowl
- cutting board
- Sharp Knife
- Vegetable peeler
- Measuring spoons
- Tongs or large spoon
- instant read meat thermometer
Ingredients
- 2 pounds boneless skinless chicken thighs or chicken breasts, cut into bite-sized pieces
- 3 medium sweet potatoes peeled and cut into 1-inch cubes
- 12 ounces fresh green beans trimmed
- 1 small red onion cut into wedges
- 3 tablespoons olive oil divided
- 3 cloves garlic minced and divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt divided
- ½ teaspoon ground black pepper divided
- ½ teaspoon crushed red pepper flakes optional
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly grease it with cooking spray.
- Place the cubed sweet potatoes on the prepared sheet pan. Drizzle with 1 tablespoon olive oil.
- Add half of the minced garlic, smoked paprika, garlic powder, onion powder, and about half of the salt and black pepper. Add the crushed red pepper flakes, if using.
- Toss the sweet potatoes until evenly coated with the oil and seasonings. Spread them into a single layer.
- Bake for 15 minutes. Giving the sweet potatoes a head start helps ensure they are tender by the time the chicken is fully cooked.
- While the sweet potatoes are roasting, place the chicken pieces in a large mixing bowl. Add the remaining 2 tablespoons olive oil, remaining minced garlic, dried thyme, and remaining salt and black pepper.
- Toss until the chicken is evenly coated with the oil and seasonings.
- Carefully remove the sheet pan from the oven. Add the seasoned chicken, trimmed green beans, and red onion wedges to the pan.
- Gently toss the ingredients to distribute the seasonings, then arrange everything in an even layer.
- Return the sheet pan to the oven and roast for 18 to 20 minutes, or until the sweet potatoes are fork-tender and the chicken reaches an internal temperature of 165°F.
- Remove from the oven and sprinkle with chopped fresh parsley. Serve warm.
Notes
- Cut the sweet potatoes into evenly sized 1-inch cubes so they cook at approximately the same rate.
- Chicken thighs will generally stay a little juicier during roasting, while chicken breasts are a leaner option.
- Whichever you choose, cut the chicken into similarly sized pieces for even cooking.
- Avoid overcrowding the sheet pan. Leaving some space between the ingredients helps everything roast and caramelize rather than steam.
- If your sheet pan is too crowded, divide the ingredients between two pans.
- For the most accurate results, check the thickest pieces of chicken with an instant-read thermometer. Chicken should reach an internal temperature of 165°F.
Nutrition
Serving: 1Serving | Calories: 453kcal | Carbohydrates: 30g | Protein: 32g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 89mg | Sodium: 557mg | Potassium: 1104mg | Fiber: 6g | Sugar: 7g | Vitamin A: 16756IU | Vitamin C: 13mg | Calcium: 83mg | Iron: 5mg