Sheet Pan Chicken and Sweet Potatoes — EASY, healthy, and a quick way to enjoy roasted sweet potatoes. A flavorful one-pan chicken dinner that’s ready in about 30 minutes and keeps cleanup to a minimum.
Table of Contents
- Easy Chicken and Sweet Potato Dinner
- What’s in Sheet Pan Chicken and Sweet Potatoes?
- How to Make This Chicken Sheet Pan Dinner
- Ensure even cooking
- What to Serve with This Chicken and Sweet Potato Bake
- Recipe FAQs
- Sheet Pan Roasted Sweet Potatoes and Chicken Recipe
- More Easy Chicken Dinner Recipes
Easy Chicken and Sweet Potato Dinner
Sheet pan dinners are perfect for busy nights: they are simple, full of flavor and require minimal cleanup. This recipe highlights sweet potatoes — a favorite ingredient for their natural sweetness and hearty texture. Dicing the sweet potatoes speeds up roasting, so you get tender, caramelized bites in far less time than roasting whole tubers.
A few wedges of red onion roast alongside the chicken and potatoes, adding a sweet-savory aroma and a pop of color. The result is a balanced, colorful meal that looks as good as it tastes.
Minimal prep, big flavor — this sheet pan chicken and sweet potato bake is a reliable, crowd-pleasing dinner.
What’s in Sheet Pan Chicken and Sweet Potatoes?
Key ingredients you’ll need:
- Sweet potatoes — about two medium, peeled and diced into 1/2-inch pieces
- Olive oil
- Salt and freshly ground black pepper
- Boneless, skinless chicken breasts (1¼–1½ lb), cut into bite-sized pieces — you can substitute boneless skinless thighs if you prefer
- One medium or large red onion, cut into wedges
- Coriander (ground) to taste
Scroll to the recipe card below for exact ingredient amounts and the full method.
How to Make This Chicken Sheet Pan Dinner
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil for easier cleanup.
- Place the diced sweet potatoes in an even layer on the prepared sheet. Drizzle 2–3 tablespoons of olive oil, season with salt and pepper, and toss to coat. Roast for 15 minutes.
- While the potatoes begin roasting, cut the chicken into bite-sized pieces and prepare the red onion wedges.
- Remove the pan, flip the sweet potatoes, then add the chicken and red onion. Drizzle with an additional tablespoon of olive oil and sprinkle with coriander to taste.
- Return to the oven and bake for about 12–18 minutes more, until the chicken is cooked through (165°F/74°C internal temperature) and the vegetables are tender. Keep an eye on the pan to avoid overcooking or burning.
- Let the sheet pan rest a few minutes, then serve warm.
Ensure even cooking
Cut all ingredients into similar-sized pieces so they cook uniformly. This prevents some pieces from finishing far before others and helps everything brown evenly.
What to Serve with This Chicken and Sweet Potato Bake
Balsamic Roasted Brussels Sprouts
100% Whole Wheat No-Knead Dinner Rolls with Honey Butter
Kale Caesar Salad with Fried Chickpeas
Honey Butter Pumpkin Dinner Rolls
Recipe FAQs
Yes. Chicken, sweet potato and onion pair well with many herbs and spices. Try smoked paprika, cumin, garlic powder, thyme, rosemary, or a store-bought spice blend. A squeeze of lemon or a drizzle of honey can also enhance the flavors.
Absolutely. Vegetables like carrots, bell peppers, zucchini, broccoli or green beans work well. Keep in mind different vegetables have different cooking times—add quicker-cooking items later in the roast so everything finishes together.
The chicken is done when it is no longer pink inside and a meat thermometer reads 165°F (74°C) at the thickest part.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Yes. Cool completely, then freeze in an airtight container for up to 4 months. Texture of the vegetables may change slightly after thawing and reheating.
Sheet Pan Roasted Sweet Potatoes and Chicken
Equipment
- Baking sheet (rimmed)
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 (or thighs)
- 1 medium/large red onion, peeled and cut into chunks or wedges
- 1 teaspoon ground coriander, or to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with foil for easy cleanup.
- Place the diced sweet potatoes on the baking sheet. Drizzle with 2–3 tablespoons olive oil, season with salt and pepper, and toss to coat. Roast for 15 minutes while you prep the chicken and onion.
- Remove the pan, flip the sweet potatoes, then add the chicken pieces and red onion wedges in a single layer.
- Drizzle with the remaining tablespoon of olive oil and sprinkle with coriander. Return to the oven and bake about 12–18 minutes more, until the chicken is cooked through and the vegetables are tender. Oven temperatures and ingredient sizes vary, so check early to avoid overcooking.
- Serve immediately.
Notes
Best served warm. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1 | Calories: 464 cal | Carbohydrates: 15 g | Protein: 54 g | Fat: 20 g | Saturated Fat: 4 g | Polyunsaturated Fat: 15 g | Cholesterol: 145 mg | Sodium: 412 mg | Fiber: 2 g | Sugar: 5 g
Nutrition information is automatically calculated and should be used as an approximation.
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More Easy Chicken Dinner Recipes:
15 Chicken Dinners Ready in 15 Minutes — quick and satisfying ideas that are perfect for busy weeknights.
15 Skinny Chicken Dinners Ready in 15 Minutes — lighter recipes that don’t skimp on flavor and are perfect when you want something fast and lower in calories.
Sheet Pan Ginger Orange Chicken and Vegetables — another easy one-pan meal loaded with bright ginger and orange flavors.
15-Minute Sheet Pan Lemon Pepper Chicken — fast, flavorful, and minimal cleanup.
15-Minute Sheet Pan Teriyaki Chicken and Pineapple — a sweet-savory combination with juicy pineapple and tender chicken.
Sheet Pan Skinny Lemon Pepper Chicken and Vegetables — a lighter sheet pan option with bright lemon pepper flavor, ready in about 25 minutes.
