Sheet Pan Chicken and Sweet Potatoes — 🍗🍠😍 EASY, HEALTHY, and a great way to enjoy roasted sweet potatoes in less time! A DELISH one-pan juicy chicken dinner that’s ready in 30 minutes with zero cleanup!
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Easy Chicken and Sweet Potato Dinner
I love sheet pan dinners because they’re easy, tasty, and ready in no time. This easy sheet pan recipe takes advantage of one of my favorite fall ingredients: sweet potatoes. But truthfully, I eat sweet potatoes year-round. I love them prepared in any way.
The only downside to sweet potatoes is that if you leave them whole, it can take about an hour to roast them. But I don’t always have an hour on a busy weeknight, which is why I like to dice them into bite-sized pieces and then roast them.
This little dicing trick cuts the cooking time by 50% which is a huge time saver.
When I added the chicken, I also added red onions, and those big wedges nicely perfume and flavor the chicken and potatoes. Plus, I love the purple color against the orange sweet potatoes. You eat first with your eyes and I always try to make things as colorful and vibrant as possible!
With minimal prep time, this sweet and savory sweet potato with chicken recipe is always a crowd-pleasing dish!
What’s in Sheet Pan Chicken and Sweet Potatoes?
To make this chicken and sweet potato recipe, you’ll need:
- Sweet potatoes – Use about two medium sweet potatoes
- Olive oil
- Salt and pepper
- Chicken breasts – Use boneless skinless chicken breasts, cut into bite-sized pieces. Or, substitute boneless skinless chicken thighs if preferred
- Red onion
- Coriander
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make This Chicken Sheet Pan Dinner
- Preheat your oven to 425F, and line a rimmed baking sheet with aluminum foil for easy cleanup.
- Arrange the potato pieces in an even layer on the prepared baking sheet, and drizzle olive oil on top. Season with salt and pepper, and bake.
- Flip the potatoes over, and the chicken and red onion.
- Drizzle with more oil, and season with coriander. Then, continue to bake until the veggies are tender and the chicken cooks through.
- Let cool slightly, and serve warm!
Ensure even cooking
For quick, even cooking, cut all the ingredients into equal-sized pieces. This ensures they all cook at the same time and nothing is left under or overcooked.
What to Serve with This Chicken and Sweet Potato Bake
Recipe FAQs
Of course! The chicken, sweet potato, and red onion are a great base for any number of seasonings. Mix and match your favorite herbs and spices, or use your favorite spice blend. You can even add a dash of hot sauce or a drizzle of honey!
Absolutely! Feel free to add other veggies like carrots, zucchini, yellow squash, broccoli, green beans, bell peppers, sugar snap peas, or whatever you have on hand and enjoy. Just note that different veggies have different cooking times. So, your cooking time may be affected.
You’ll know your chicken is finished baking when it’s no longer pink and the internal temperature reaches 165F when measured with a meat thermometer.
This sheet pan chicken and sweet potatoes is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.
Yes, once cool, you can transfer leftovers to an airtight container, and freeze for up to 4 months. Just note that the taste and texture of the veggies may change slightly once thawed.
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Sheet Pan Roasted Sweet Potatoes and Chicken
Equipment
- 1 Baking Sheet
Ingredients
- 2 medium/large sweet potatoes, peeled and diced into 1/2-inch pieces
- 3 to 4 tablespoons olive oil, divided
- ½ teaspoon kosher salt, or to taste
- ½ 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
- Preheat oven to 425F and line a baking sheet with aluminum foil for easier cleanup.
- Add the sweet potatoes, evenly drizzle with 2 to 3 tablespoons olive oil, evenly season with salt and pepper, toss with your hands to coat evenly, and bake for 15 minutes. While the potatoes bake, prep the chicken and onion.
- After 15 minutes, remove the baking sheet from the oven, flip the sweet potatoes, and add the chicken and red onion.
- Evenly drizzle with 1 tablespoon olive oil, sprinkle with coriander, and bake for about 15 minutes or until chicken is cooked through and vegetables are tender. Cooking time will vary based on the thickness of the chicken, size of potatoes, and being that this is quite a hot oven, check early and often so you don’t overcook the chicken or burn the potatoes.
- Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tasty sweet potatoes with onion
Yummy
Thanks for the 5 star review, Sylvia, and I am glad it was yummy!
great
This was delicious. I didn’t have ground coriander and tried to mash up some of the seeds which yielded 1/2 teaspoon. I used Herbs De Provence for the other 1/2 teaspoon of spice. I also used 1/4 teaspoon kosher salt and 1/4 teaspoon of seasoned salt, plus a dash of garlic powder. I was surprised how wet the tray was towards the end of cooking the chicken so I poured the liquid into a cup and continued cooking. When serving I poured the liquid over the top. It was delicious. Maybe I would put the onions in before the chicken next time.
Two questions: Are the potatoes supposed to be soft or crispy? Mine were soft but yummy. Is there supposed to be liquid in the bottom of the pan. The pictures in the blog don’t.
Absolutely delicious! The rub makes the difference in this recipe. I sprinkled the left over run onto the potatoes and veggies which added a zip! Thank you for creating this and sharing it with the world!
Absolutely delicious! The rub makes the difference in this recipe. I sprinkled the left over run onto the potatoes and veggies which added a zip! Thank you for creating this and sharing it with the world!
Thanks for the 5 star review and glad it turned out great for you! I agree, the rub totally makes the difference in this recipe!
This was excellent! Loved the simplicity. I added red bell pepper, carrots and broccoli. Also tried with green beans. All work very well. Thanks for the quick and easy, yet delicious recipe!
This was excellent! Loved the simplicity. I added red bell pepper, carrots and broccoli. Also tried with green beans. All work very well. Thanks for the quick and easy, yet delicious recipe!
Thanks for the 5 star review and glad it was excellent and delicious!
Loved this–another fabulous and tasty sheet pan meal!! I added some diced butternut squash too which went well with the rest of the ingredients. Loved the coriander!
Thanks for the five star review and I’m glad this was fabulous and I’m sure the squash was perfect with it too!
Loved this–another fabulous and tasty sheet pan meal!! I added some diced butternut squash too which went well with the rest of the ingredients. Loved the coriander!
This looks delicious–simple seasonings and olive oil really lets the flavor of the sweet potatoes shine and yet gives a little oomph to the chicken! I have to try it this weekend!
I made this ages ago and almost forgot about it and when I saw the pics remembered how tasty it was :) I love roasted sweet potatoes so much!