Chicken and Sweet Potatoes

5 from 30 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Main

Cuisine: Mediterranean

Servings:

Author: Brianna May

Equipment

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*

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