One-Pan Chicken & Sweet Potatoes – Simple, Cozy, and Weeknight-Friendly
Weeknights call for meals that taste great without making a mess, and this one-pan chicken and sweet potatoes checks every box. You get juicy, well-seasoned chicken, caramelized sweet potatoes, and a handful of bright flavors—all cooked on a single sheet pan. It’s the kind of recipe that feels comforting yet fresh, and it doesn’t ask for fancy tools or tricky steps.
If you’re short on time and energy but still want something wholesome, this is the meal to keep on repeat.
Ingredients
Method
- Heat the oven: Preheat to 425°F (220°C). Place a large sheet pan on the middle rack while the oven heats. A hot pan helps the potatoes crisp up.
- Prep the vegetables: In a large bowl, toss sweet potato cubes and red onion wedges with 2 tablespoons olive oil, ½ teaspoon salt, and half the garlic. Add Brussels sprouts or green beans if using.
- Season the chicken: Pat the thighs dry with paper towels. In a small bowl, mix smoked paprika, cumin, dried thyme, 1 teaspoon salt, black pepper, and the remaining garlic. Rub spices all over the chicken. Drizzle with 1 tablespoon olive oil to help the seasoning stick.
- Arrange on the pan: Carefully remove the hot pan and lightly oil it. Spread the vegetables in a single layer. Nestle the chicken thighs on top, skin side up. This lets the chicken juices flavor the potatoes while the skin gets crispy.
- Roast, then rotate: Roast for 20 minutes. Rotate the pan and stir the vegetables for even browning. Roast another 15–20 minutes, until the chicken skin is crisp and an instant-read thermometer in the thickest part reads 165°F (74°C).
- Finish with brightness: Zest the lemon over the pan. Squeeze half the lemon juice on top. If you like sweet heat, warm 1 tablespoon honey with a pinch of red pepper flakes and drizzle lightly over the potatoes.
- Rest and serve: Let the chicken rest 5 minutes so the juices settle. Sprinkle chopped parsley or cilantro. Taste and add a pinch of salt or another squeeze of lemon if needed.
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Get Your Program TodayWhat Makes This Special
This dish is a mix of convenience and flavor. You roast everything together on one pan, which means minimal cleanup and maximum payoff. The sweet potatoes get crispy edges and a soft center, soaking up the savory chicken juices and spices.
A quick finishing drizzle of lemon and herbs brightens the whole plate. It’s hearty enough for dinner, but light and balanced enough that you won’t feel weighed down.
Shopping List
- Chicken: 4 bone-in, skin-on chicken thighs (about 2 pounds)
- Sweet potatoes: 2 large, peeled and cut into 1-inch cubes
- Red onion: 1 medium, cut into wedges (optional but recommended)
- Olive oil: 3–4 tablespoons
- Garlic: 3 cloves, minced
- Smoked paprika: 2 teaspoons
- Ground cumin: 1 teaspoon
- Dried thyme or oregano: 1 teaspoon
- Salt: 1½ teaspoons (divided, adjust to taste)
- Black pepper: ¾ teaspoon
- Lemon: 1, for zest and juice
- Fresh herbs: Parsley or cilantro for garnish
- Optional add-ins: 1 cup Brussels sprouts (halved) or green beans, ¼ teaspoon red pepper flakes, 1 tablespoon honey
How to Make It
- Heat the oven: Preheat to 425°F (220°C). Place a large sheet pan on the middle rack while the oven heats.
A hot pan helps the potatoes crisp up.
- Prep the vegetables: In a large bowl, toss sweet potato cubes and red onion wedges with 2 tablespoons olive oil, ½ teaspoon salt, and half the garlic. Add Brussels sprouts or green beans if using.
- Season the chicken: Pat the thighs dry with paper towels. In a small bowl, mix smoked paprika, cumin, dried thyme, 1 teaspoon salt, black pepper, and the remaining garlic.
Rub spices all over the chicken. Drizzle with 1 tablespoon olive oil to help the seasoning stick.
- Arrange on the pan: Carefully remove the hot pan and lightly oil it. Spread the vegetables in a single layer.
Nestle the chicken thighs on top, skin side up. This lets the chicken juices flavor the potatoes while the skin gets crispy.
- Roast, then rotate: Roast for 20 minutes. Rotate the pan and stir the vegetables for even browning.
Roast another 15–20 minutes, until the chicken skin is crisp and an instant-read thermometer in the thickest part reads 165°F (74°C).
- Finish with brightness: Zest the lemon over the pan. Squeeze half the lemon juice on top. If you like sweet heat, warm 1 tablespoon honey with a pinch of red pepper flakes and drizzle lightly over the potatoes.
- Rest and serve: Let the chicken rest 5 minutes so the juices settle.
Sprinkle chopped parsley or cilantro. Taste and add a pinch of salt or another squeeze of lemon if needed.
How to Store
Let everything cool before storing. Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a 350°F (175°C) oven for 10–12 minutes to re-crisp the skin, or microwave in short bursts if you’re in a hurry. For longer storage, remove the bones and freeze the chicken and potatoes for up to 3 months. Thaw overnight in the fridge, then reheat in the oven.
Health Benefits
- Protein and satiety: Chicken thighs provide high-quality protein that keeps you full and helps maintain muscle.
- Nutrient-dense carbs: Sweet potatoes bring fiber, vitamin A (beta-carotene), vitamin C, and potassium.
- Heart-friendly fats: Olive oil adds monounsaturated fats that support heart health.
- Lower sodium control: Seasoning at home lets you manage salt and avoid hidden sodium in pre-made meals.
- Balanced meal: Protein, fiber-rich carbs, and healthy fats work together for steady energy and fewer cravings.
What Not to Do
- Don’t overcrowd the pan: Crowding traps steam and prevents browning.
Use a large sheet pan or two smaller ones.
- Don’t skip drying the chicken: Moisture on the skin stops it from crisping. Pat it dry first.
- Don’t cut potatoes too large: Aim for 1-inch cubes so they cook through as the chicken roasts.
- Don’t forget to rotate: Moving the pan and stirring veggies halfway ensures even caramelization.
- Don’t rely only on salt: Spices and lemon add depth. Salt alone won’t give you that full, rounded flavor.
Recipe Variations
- Spice swap: Try chili powder and coriander, or a curry blend with turmeric and garam masala.
For a Mediterranean vibe, use oregano, rosemary, and a touch of garlic powder.
- Citrus twist: Swap lemon for orange zest and juice. It pairs beautifully with sweet potatoes and smoked paprika.
- Veggie mix-ins: Add carrots, parsnips, or cauliflower. Just keep pieces similar in size to avoid uneven cooking.
- Boneless option: Use boneless, skinless thighs.
Roast the veggies for 10 minutes first, then add the chicken for 18–22 minutes total.
- Chicken breasts: Use bone-in, skin-on breasts. Roast 30–35 minutes, until they hit 165°F (74°C). If using boneless breasts, add in the last 20 minutes to prevent drying out.
- Maple-mustard glaze: Whisk 1 tablespoon Dijon with 1 tablespoon maple syrup and 1 teaspoon apple cider vinegar.
Brush on the chicken for the final 10 minutes.
- Add crunch: Sprinkle chopped toasted almonds or pumpkin seeds over the finished dish.
FAQ
Can I make this with frozen chicken?
It’s better to thaw chicken first for even cooking and proper browning. If you must start from frozen, use boneless pieces and increase the cook time, but expect less crispiness. For best results, thaw overnight in the fridge.
How do I keep the potatoes from getting soggy?
Use a hot pan, don’t overcrowd, and keep everything in a single layer.
Toss the potatoes with oil and salt, and give them space around the chicken. High heat (425°F) helps evaporate moisture and promotes browning.
What if I don’t have smoked paprika?
Use regular paprika with a pinch of chili powder or a few drops of liquid smoke. You can also lean into cumin and thyme for a different but still delicious profile.
Can I meal prep this?
Yes.
Roast as directed, cool, and store in portions. Reheat in the oven for best texture. It also packs well for lunch with a side of greens or a simple yogurt sauce.
What sauce goes well with it?
A quick yogurt sauce is perfect: mix Greek yogurt, lemon juice, garlic, salt, and chopped herbs.
Chimichurri or a tahini-lemon drizzle also pairs nicely with the spices and sweet potatoes.
How do I know the chicken is done without a thermometer?
Pierce near the bone; the juices should run clear, and the meat should pull from the bone easily. The skin should be crisp and deep golden. Still, a thermometer is the most reliable way to avoid undercooking or drying out the meat.
Can I cook this in a cast-iron skillet instead of a sheet pan?
Yes, if your skillet is large enough.
Brown the chicken skin-side down on the stovetop first for 3–4 minutes, then add potatoes and roast in the oven. This gives extra-crispy skin and great caramelization.
In Conclusion
One-pan chicken and sweet potatoes delivers big flavor with very little effort. It’s the kind of meal that feels homey and satisfying, while still bright and fresh.
With a hot oven, a good spice blend, and a squeeze of lemon, you’ll have a reliable weeknight favorite on the table in under an hour. Keep it simple, or riff with the variations—either way, cleanup stays easy and dinner stays delicious.
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