Sheet Pan Roasted Chicken and Sweet Potatoes
A flavorful, easy-to-mix sheet pan dinner featuring tender roasted chicken thighs, caramelized sweet potatoes, and colorful vegetables. Everything cooks together on one pan for a weeknight-friendly meal that’s satisfying without fuss.
Ingredients
- 4 boneless skin-on chicken thighs
- 2 large sweet potatoes, peeled and cubed
- 1 lb baby carrots or additional root vegetables (optional)
- 1 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh lemon juice (optional)
- 1 tbsp butter or olive oil for finishing (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
- Pat the chicken thighs dry with paper towels. This helps them get nicely browned. Place them on the sheet pan, skin-side up.
- Toss the cubed sweet potatoes with olive oil, rosemary, paprika, garlic powder, salt, and pepper. Spread them around the chicken on the pan.
- If you’re using extra root vegetables, cut them to a similar size as the potatoes and add them to the sheet pan.
- Roast in the hot oven for about 25–30 minutes, then flip the chicken and stir the vegetables so they cook evenly.
- Continue roasting for another 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and lightly caramelized.
- If you’d like, finish with a quick squeeze of lemon juice and a small dab of butter or a drizzle of olive oil for extra shine.
- Remove from the oven and let rest for 5 minutes before serving. This helps the juices redistribute and keeps the chicken juicy.