Sheet Pan Chicken with Sweet Potatoes (Quick & Easy)
This quick and easy sheet pan recipe features tender chicken and sweet potatoes roasted with olive oil and coriander. It's perfect for a simple weeknight meal with minimal cleanup.
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.
Notes
Cooking time may vary based on ingredient thickness and oven temperature; check early and often to prevent overcooking the chicken or burning the potatoes.