Meet the ultimate easy weeknight meal: Sheet Pan Chicken with Sweet Potatoes. This one-pan wonder keeps mealtimes calm and flavorful, even on busy evenings. You get juicy chicken, tender sweet potatoes, and caramelized onions all roasting together with zero-fuss cleanup. The flavor comes from simple, pantry-friendly spices that boost taste without adding complexity. It’s the kind of recipe that proves kitchen magic doesn’t have to be time-consuming. Perfect for busy schedules, it proves you can have a tasty, wholesome dinner without a mountain of dishes.
Table of Contents
Why You’ll Love This Chicken with Sweet Potatoes
- Effortless One-Pan Dinner: Simple prep, easy cooking, minimal dishes.
- Healthy & Flavorful: Lean protein, nutritious sweet potatoes, aromatic spices.
- Fast & Convenient: Ready in under 35 minutes active time.
- Highly Customizable: Easily adapt to dietary needs or taste preferences.
- Crowd-Pleaasing: A family favorite that satisfies all palates.
Ingredients + Notes/Substitutions
- Sweet potatoes (medium/large), peeled, ½-inch dice
- Olive oil, divided for seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Boneless, skinless chicken breasts, cut into bite-sized pieces
- Red onion (medium/large), peeled, cut into chunks or wedges
- Ground coriander, to taste
Notes & Substitutions
- Adjust salt, pepper, coriander to taste.
- Substitute boneless, skinless chicken thighs for juicier results.
- Use different root vegetables if desired (carrots, parsnips) for variety.
Quick tip
If you’re trying to cut carbs a bit, swap in extra peppers or zucchini in place of some potatoes. You still get a balanced, delicious sheet pan meal that stays within busy-week expectations.
Equipment
- Large rimmed baking sheet
- Aluminum foil (for easy cleanup)
- Sharp knife
- Cutting board
- Meat thermometer (for accuracy)
- Large mixing bowl (optional, for tossing)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil for easier cleanup.
- Spread diced sweet potatoes on the sheet. Drizzle with 2–3 tablespoons olive oil and season with salt and pepper. Toss to coat evenly.
- Bake potatoes for 15 minutes. While they roast, cut the chicken into bite-sized pieces and chop the red onion.
- Remove the sheet from the oven. Flip the sweet potatoes to promote even roasting.
- Add chicken and red onion to the sheet. Drizzle with the remaining 1 tablespoon olive oil. Sprinkle with ground coriander. Toss everything to coat. Spread in a single layer.
- Return to the oven and bake 15–20 minutes more, or until the chicken reaches 165°F (74°C) and the potatoes are tender. Cooking times vary with potato size and oven hot spots.
- Check for doneness and serve hot immediately.
Pro Tips & Troubleshooting
- Even Cuts: Dice all ingredients to similar sizes for consistent cooking.
- Don’t Overcrowd: Use two sheets if needed for proper browning.
- Prevent Dry Chicken: Monitor cook time; avoid overbaking.
- Crispy Potatoes: Dry potatoes well before oiling.
For perfectly cooked, safe chicken, the USDA recommends a minimum internal temperature of 165°F (74°C).
- Meat Thermometer: Use for perfectly cooked, safe chicken.
- Troubleshooting Watery Pan: Excess moisture can steam rather than roast. Ensure a single layer and proper preheating.
Serving, Storage & Variations
Serving Suggestions
- Enjoy as a stand-alone meal.
- Add a side of steamed green beans.
- Serve with a simple green salad.
- Garnish with fresh parsley or cilantro.
Storage & Reheating
- Refrigerate leftovers in an airtight container up to 5 days.
- Freeze cooled portions in freezer-safe containers up to 4 months.
- Reheat in the microwave or oven until hot and steaming.
Variations
- Spice It Up: Swap coriander for cumin, paprika, Italian seasoning, or chili powder.
- Add More Veggies: Include bell peppers, broccoli florets, zucchini, or butternut squash.
- Sweet & Savory: Drizzle with honey or maple syrup.
- Lemon Herb: Add fresh lemon juice and herbs like rosemary or thyme.
Nutrition Information
Serving Size: 1 serving
- Calories: 464 kcal
- Carbohydrates: 15 g
- Protein: 54 g
- Fat: 20 g (Saturated: 4 g, Unsaturated: 16 g)
- Cholesterol: 145 mg
- Sodium: 412 mg
- Fiber: 2 g
- Sugar: 5 g
Disclaimer: Nutrition information is an estimate and may vary.
FAQ
Can I add other seasonings?
Yes, feel free to swap coriander for cumin, Italian seasoning, or chili powder. A dash of hot sauce or honey also works.
Can I add extra veggies?
Absolutely! Carrots, zucchini, yellow squash, broccoli, green beans, or bell peppers are great additions. Be mindful of varying cooking times.
How do I know when my chicken is done?
Chicken is cooked through when there’s no pink, and it reaches 165°F (74°C) with a meat thermometer.
Conclusion
This Sheet Pan Chicken with Sweet Potatoes proves you can have a delicious, weeknight-friendly dinner with minimal effort. One pan, lean protein, and cozy sweetness from the potatoes come together in a satisfying, healthy dish that the whole family will love. Easy clean-up, quick prep, and flexible variations make it a go-to for busy parents and beginners alike. Give this simple sheet pan meal a try and enjoy a flavorful, fuss-free dinner tonight.
Sheet Pan Chicken with Sweet Potatoes (Quick & Easy)
Equipment
- Oven
- Baking Sheet
- Aluminum Foil
Ingredients
Main Ingredients
- 2 medium/large sweet potatoes peeled and diced into 1/2-inch pieces
- 3 to 4 tablespoons olive oil divided
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- 1.25 to 1.50 pounds boneless skinless chicken breasts cut into bite-sized pieces
- 1 medium/large red onion peeled and cut into chunks or wedges
- 1 teaspoon coriander or to taste
Instructions
Instructions
- Preheat your oven to 425°F and line a baking sheet with aluminum foil for easier cleanup.
- Add the sweet potatoes to the baking sheet, drizzle with 2-3 tablespoons of olive oil, season with salt and pepper, then toss to coat and bake for 15 minutes. While the potatoes bake, prepare the chicken and onion.
- After 15 minutes, remove the baking sheet, flip the sweet potatoes, and add the chicken and red onion.
- Evenly drizzle with 1 tablespoon of olive oil, sprinkle with coriander, and bake for about 15 minutes or until the chicken is cooked through and vegetables are tender.
- Serve the dish immediately upon completion.
