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One-Pan Chicken & Sweet Potatoes – Simple, Cozy, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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.