This Sheet Pan Chicken and Sweet Potatoes recipe is an easy, flavorful dinner that’s perfect for a busy weeknight. With savory chicken, tender sweet potatoes, and a zesty yogurt dip, it’s a meal the entire family will enjoy. It’s healthy, simple to make, and requires minimal cleanup.
If you’re looking for more sheet pan dinners, you should try my Sheet Pan Chicken & Green Beans Dinner! This quick & easy recipe comes together in only 30 minutes.
Want something a little more kid-friendly? My Pepperoni Sheet Pan Pizza is perfect for weeknight and weekend dinners. This yummy recipe is an easy way to create restaurant-quality pizza at home.
Table of Contents
Why You’ll Love This Recipe
- One-Pan Meal: The best part! Everything is roasted on a single sheet pan, which means less cleanup and more time to enjoy dinner.
- Healthy & Satisfying: Packed with tons of flavor, protein, and fiber, this dish is as nutritious as it is delicious.
- Customizable: You can change the seasonings or add extra veggies to make it your own.
- Perfect for Meal Prep: The leftovers are just as tasty the next day, making this recipe great for lunch or dinner meal prep.
Ingredients & Substitutions
- Boneless Skinless Chicken Thighs: Chicken thighs stay moist and tender during roasting. If you prefer, you can substitute with boneless, skinless chicken breasts, but adjust the cooking time to prevent drying out.
- Sweet Potatoes: Sweet potatoes add natural sweetness and are packed with nutrients.
- Red Onion: Red onion provides a nice sweetness when roasted. If you don’t have red onions, yellow or white onions are a good substitute.
- Olive Oil: Olive oil helps everything roast to perfection and enhances the flavor of the spices. You can substitute with another neutral oil like avocado or vegetable oil if needed.
- Honey: Honey adds a touch of sweetness and helps with caramelization.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Dried Oregano & Rosemary: These dried herbs add an earthy, Mediterranean flavor. Fresh herbs can be used instead—just double the amount.
- Chili Powder & Smoked Paprika: These spices bring warmth and a smoky depth. Regular paprika can replace smoked paprika if needed, though the dish will lose some smokiness. For more heat, add cayenne pepper or chipotle powder.
- Granulated Garlic: Granulated garlic is great for even flavor distribution, but you can use garlic powder as a substitute. If you prefer fresh garlic, mince a few extra cloves.
- Cumin, Coriander, & Allspice: These spices give the dish warmth and complexity. If you don’t have allspice, a pinch of cinnamon or nutmeg can work.
- Fresh Garlic: Fresh garlic adds a robust flavor. You can substitute with jarred minced garlic or garlic paste if needed.
- Lemon (Zested & Juiced): Lemon adds brightness and acidity to the dish and the yogurt sauce. Lime juice can be used as a substitute, though the flavor will be slightly different. Bottled lemon juice can work in a pinch, but fresh is best.
- Plain Greek Yogurt: This is the base for the creamy yogurt sauce. Regular plain yogurt can also be used, though the sauce may be thinner.
- Olive Oil (for the sauce): Adds a bit of richness to the yogurt sauce. You can use avocado oil or another neutral oil if needed.
- Dried Dill: Adds a mild herbaceous flavor to the yogurt sauce. Fresh dill can be used (double the amount).
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Sheet Pan Chicken and Sweet Potatoes
Quick Overview
- Toss ingredients.
- Bake.
- Make yogurt sauce.
- Serve.
Step by Step Instructions
Quick Tip From Bri
Cut the sweet potatoes into uniform ½-inch half moons so they cook evenly and caramelize nicely.
- Toss: Preheat the oven to 425°F. On a large sheet pan, combine the chicken thighs, sweet potatoes, red onion, olive oil, honey, kosher salt, oregano, rosemary, chili powder, smoked paprika, granulated garlic, cumin, coriander, allspice, and minced garlic. Toss everything together until evenly coated, then spread the mixture out in an even, single layer.
- Bake: Roast for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the sweet potatoes are tender and slightly caramelized.
- Make Yogurt Sauce: To make the yogurt sauce, add the lemon zest, lemon juice, and garlic to a food processor. Pulse a few times until the garlic is finely chopped. Add the greek yogurt, olive oil, dried dill, and salt. Pulse until everything is smooth and well combined. Serve the chicken and veggies with the yogurt sauce on the side.
Recipe Serving Suggestions
This sheet pan chicken and sweet potatoes recipe is a complete meal on its own, but don’t be afraid to add another side dish! Here are some ideas:
- Garlic Rosemary Focaccia Muffins: Perfect for a cozy lunch or dinner.
- Pesto Orzo Salad: This recipe takes less than 30 minutes to make.
- Goat Cheese Salad with Arugula: Hearty and full of different textures & flavors.
Expert Tips
- Cut Your Vegetables Evenly: This ensures the sweet potatoes and onions roast evenly and caramelize properly.
- Use a Food Thermometer: Chicken thighs should reach an internal temperature of 165°F to ensure they’re fully cooked and safe to eat.
- Don’t Skip the Yogurt Sauce: The tangy lemon and dill yogurt sauce adds a refreshing balance to the spiced chicken and sweet potatoes.
Additions & Variations
- Crisp it Up: If you want extra crispy edges on the chicken thighs and sweet potatoes, broil for the last 2-3 minutes—but watch carefully to avoid burning!
- Swap the protein: You can easily substitute boneless chicken breasts. Just adjust the cooking time accordingly.
- Add other vegetables: Want more variety? Add carrots, Brussels sprouts, or bell peppers to the sheet pan.
More Chicken Recipes
Soup & Chili
Chicken Tortilla Soup with Rotisserie Chicken
Back To School
Creamy Chicken and Orzo Bake (Tuscan Style)
Soup & Chili
Greek Lemon Chicken Soup with Orzo
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Chicken and Sweet Potatoes
This Sheet Pan Chicken and Sweet Potatoes recipe is an easy, flavorful dinner that’s perfect for a busy weeknight. With savory chicken, tender sweet potatoes, and a zesty yogurt dip, it’s a meal the entire family will enjoy. It’s healthy, simple to make, and requires minimal cleanup.
Ingredients
- 2 pounds boneless skinless chicken thighs*
- 1 1/2 pounds sweet potatoes, peeled & cut into 1/2-inch half moons
- 1 red onion, cut into 1-inch chunks
- 2 Tablespoons olive oil
- 1 Tablespoon honey
- 1 Tablespoon Morton kosher salt
- 1 teaspoon EACH dried oregano, dried rosemary, chili powder, smoked paprika, granulated garlic, & cumin
- 1/2 teaspoon EACH coriander and allspice
- 2 cloves garlic
- 1/2 lemon, zested and juiced
- 3/4 cup plain greek yogurt
- 1 Tablespoon olive oil
- 1/2 teaspoon dried dill
- 1/4 teaspoon Morton kosher salt*
Instructions
- Toss: Preheat the oven to 425°F. On a large sheet pan, combine the chicken thighs, sweet potatoes, red onion, olive oil, honey, kosher salt, oregano, rosemary, chili powder, smoked paprika, granulated garlic, cumin, coriander, allspice, and minced garlic. Toss everything together until evenly coated, then spread the mixture out in an even, single layer.2 pounds boneless skinless chicken thighs*, 1 1/2 pounds sweet potatoes, peeled & cut into 1/2-inch half moons, 1 red onion, cut into 1-inch chunks, 2 Tablespoons olive oil, 1 Tablespoon honey, 1 Tablespoon Morton kosher salt, 1 teaspoon EACH dried oregano, dried rosemary, chili powder, smoked paprika, granulated garlic, & cumin, 1/2 teaspoon EACH coriander and allspice, 2 cloves garlic
- Bake: Roast for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the sweet potatoes are tender and slightly caramelized.
- Make Yogurt Sauce: To make the yogurt sauce, add the lemon zest, lemon juice, and garlic to a food processor. Pulse a few times until the garlic is finely chopped. Add the greek yogurt, olive oil, dried dill, and salt. Pulse until everything is smooth and well combined. Serve the chicken and veggies with the yogurt sauce on the side.1/2 lemon, zested and juiced, 3/4 cup plain greek yogurt, 1 Tablespoon olive oil, 1/2 teaspoon dried dill, 1/4 teaspoon Morton kosher salt*
Did you make this recipe? Leave a comment below!
Notes
- Boneless Skinless Chicken Thighs: Chicken thighs stay moist and tender during roasting. If you prefer, you can substitute with boneless, skinless chicken breasts, but adjust the cooking time to prevent drying out.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Cut Your Vegetables Evenly: This ensures the sweet potatoes and onions roast evenly and caramelize properly.
- Use a Food Thermometer: Chicken thighs should reach an internal temperature of 165°F to ensure they’re fully cooked and safe to eat.
Nutrition
Calories: 567kcal | Carbohydrates: 45g | Protein: 51g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 217mg | Sodium: 2201mg | Fiber: 6g | Sugar: 14g
Nutrition information is automatically calculated, so should only be used as an approximation.
