There’s something about chicken thighs roasting alongside sweet potatoes that just smells like comfort. Sheet pan chicken and sweet potatoes is that no-fuss dinner that delivers golden, crispy edges and tender bites without any complicated steps or extra dishes.
I started making this back in 2019 when I needed dinners that came together fast but still tasted like I actually tried. After a long day, I need something comforting but not heavyand this hits that sweet spot. The key is cutting your potatoes into even chunks so everything finishes at the same time. I’ve tested it dozens of times over the years, tweaking the roasting temp until the skin crisped just right and the vegetables caramelized without drying out.
Joe Rooney
Sheet Pan Chicken and Sweet Potatoes Easy Weeknight Dinner
This Sheet Pan Chicken and Sweet Potatoes recipe is a perfect easy dinner option for busy weeknights. Featuring tender chicken thighs and caramelized sweet potatoes roasted together on one pan, this dish delivers a flavorful and wholesome family dinner with minimal cleanup. Enjoy it paired with a zesty yogurt sauce for a delightful sheet pan dinner experience.
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*
Method
Set your oven to 425°F to preheat.
In a large sheet pan, combine chicken thighs, sweet potatoes, and red onion with olive oil, honey, kosher salt, oregano, rosemary, chili powder, smoked paprika, granulated garlic, cumin, coriander, allspice, and minced garlic. Toss everything well so the ingredients are thoroughly coated, then arrange them evenly in a single layer on the pan.
Place the sheet pan in the oven and roast for 30 to 35 minutes until the chicken is fully cooked (internal temperature of 165°F) and the sweet potatoes have softened and started to caramelize.
While roasting, prepare the yogurt sauce by adding lemon zest, lemon juice, and garlic to a mini food processor. Pulse until the garlic is finely chopped.
Add the Greek yogurt, olive oil, dried dill, and salt to the processor and blend until smooth and combined.
Once the chicken and vegetables are done, serve them hot alongside the fresh yogurt sauce for dipping or drizzling.
Notes
Boneless skinless chicken thighs remain juicy and flavorful after roasting; however, boneless skinless chicken breasts can be used with adjusted cooking times to avoid drying. All recipes are tested with Morton kosher salt; if using table salt, reduce the amount accordingly. Cutting vegetables uniformly helps them roast evenly and caramelize nicely. Always check that chicken reaches an internal temperature of 165°F for safety.
Why You’ll Love This Sheet Pan Chicken and Sweet Potatoes
This is one of those reliable weeknight wins that gets you back into a rhythm. Everything roasts together on one pan, so you’re not juggling multiple pots or timing side dishes. The chicken thighs stay juicy, the sweet potatoes get caramelized edges, and the red onion adds a sweet, mellow flavor that ties it all together.
Minimal cleanup: One pan means less time at the sink and more time relaxing after dinner.
Balanced and satisfying: Protein, vegetables, and a creamy yogurt sauce make this feel complete without being heavy.
Family-friendly: The warm spices and hint of honey appeal to kids and adults alike.
Tested and reliable: I’ve made this dozens of times, tweaking the temperature and timing until everything finishes perfectly together.
Key Ingredients That Make It Work
You don’t need anything fancy herejust good-quality basics that you can find at any grocery store. The spice blend might look long, but it’s mostly pantry staples you probably already have.
Boneless skinless chicken thighs: These stay moist and tender during roasting. Breasts can work, but thighs are more forgiving.
Sweet potatoes: Cut them into even half-moons so they roast at the same rate as the chicken.
Red onion: Adds sweetness and caramelizes beautifully in the oven.
Honey: Just a tablespoon balances the spices and helps everything caramelize.
Spice blend: Oregano, rosemary, chili powder, smoked paprika, granulated garlic, cumin, coriander, and allspice create warmth without being spicy.
Greek yogurt sauce: Tangy, creamy, and made in minutes with lemon, garlic, and dill.
How the Recipe Comes Together
The beauty of this dinner is that everything happens on one sheet pan. You’ll toss the chicken, sweet potatoes, and red onion with olive oil, honey, and spices, spread it all out in a single layer, then let the oven do the work. While it roasts, you blend up the yogurt sauce in a mini food processor.
Pro Tip: Make sure your vegetables are cut evenly so they finish cooking at the same time. The sweet potatoes should be about ½-inch thick half-moons.
Step
What to Do
Time
1. Toss
Combine chicken, sweet potatoes, red onion, olive oil, honey, spices, and garlic on sheet pan. Spread in single layer.
5 minutes
2. Bake
Roast at 425°F until chicken reaches 165°F and sweet potatoes are tender and caramelized.
30-35 minutes
3. Make Sauce
Pulse lemon zest, lemon juice, and garlic in food processor. Add greek yogurt, olive oil, dried dill, and salt. Blend until smooth.
5 minutes
Tips for Getting It Just Right
After making this recipe countless times in the test kitchen, here’s what I’ve learned makes the biggest difference:
Use a food thermometer: Chicken thighs should hit 165°F internally. This ensures they’re fully cooked and safe without overcooking.
Don’t overcrowd the pan: If everything is piled up, it steams instead of roasts. You want space for air to circulate and crisp the edges.
Let the chicken rest: A few minutes off the heat helps the juices redistribute, keeping everything moist.
Taste your yogurt sauce: Depending on your lemon, you might want an extra squeeze of juice or pinch of salt to balance the tanginess.
Simple Swaps and Variations
This recipe is flexible, so feel free to adjust based on what you have on hand or what your family prefers.
Serve this warm right off the sheet pan with the yogurt sauce drizzled over the top or on the side for dipping. It pairs beautifully with a simple green salad or some crusty bread to soak up the sauce.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for about 10 minutes to keep the chicken and sweet potatoes from getting soggy. The yogurt sauce keeps separately for up to 4 days.
Meal prep tip: You can prep the chicken and vegetables the night before. Just toss everything together, cover the sheet pan with plastic wrap, and refrigerate. When you’re ready to cook, let it sit at room temperature for 10 minutes, then roast as directed.
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FAQs ( Sheet Pan Chicken and Sweet Potatoes )
What temperature should I cook this at?
Bake at 425°F for the best results. This high heat ensures the chicken develops a golden crust while the sweet potatoes caramelize beautifully. The entire meal typically takes 25-30 minutes depending on chicken thickness.
How do I prevent the chicken from drying out?
Use bone-in, skin-on chicken thighs instead of breasts for more moisture. Pat the chicken dry before seasoning and avoid overcooking by checking that internal temperature reaches 165°F. Let it rest 5 minutes before serving.
Can I add other vegetables to this recipe?
Absolutely! Brussels sprouts, carrots, and red onions work wonderfully. Cut vegetables into similar sizes as the sweet potatoes for even cooking. Add quicker-cooking veggies like bell peppers during the last 15 minutes.
How do I know when the sweet potatoes are done?
Pierce them with a fork – they should be tender with slight resistance, not mushy. The edges should be lightly caramelized and golden brown. Cut them into 1-inch cubes for the most consistent cooking time.
What seasonings work best for this dish?
A blend of paprika, garlic powder, thyme, and rosemary creates amazing flavor. Salt and pepper are essential, plus a drizzle of olive oil helps everything crisp up. Try adding a pinch of cinnamon to complement the sweet potatoes.
A Dinner That Delivers Every Time
This sheet pan chicken and sweet potatoes recipe comes together in about forty minutes and gives you golden, tender chicken with caramelized sweet potato edges that taste like they took way more effort. You’ll love how it turns outjuicy, flavorful, and comforting without any fussy steps or extra pans to scrub. I’ve made this on rushed Tuesday nights and lazy Sunday evenings, and it never disappoints. The aroma that fills your kitchen while it roasts is the smell of a dinner win.
If you want to switch things up, try swapping the sweet potatoes for butternut squash or adding a handful of cherry tomatoes in the last few minutes of roasting. The yogurt sauce is endlessly flexiblestir in a little tahini for richness or fresh mint if you have it on hand. Leftovers reheat beautifully in a hot oven, and I’ve even packed this for lunch with a side of greens. A trick I learned from my grandmother’s kitchen: let the chicken rest a few minutes before serving so all those juices settle back in.
I’d love to hear how this turns out in your kitchensnap a photo and share it, or tell me what you served alongside. Did you grow up with simple sheet pan dinners like this, or is this a new rhythm for your weeknight cooking? Save this recipe for a night when you need something nourishing and easy, or pass it along to someone who could use a little kitchen comfort. Here’s to dinners that help you get back into a rhythm.
