This Sheet Pan Chicken and Sweet Potatoes is a simple, wholesome dinner made with minimal ingredients and ready in just 40 minutes. The maple Dijon glaze brings everything together for a flavorful, mess-free meal you'll want on repeat.
When I need an easy weeknight dinner that still feels hearty and comforting, this sheet pan sweet potatoes and chicken is one of my go-tos. The combination of tender chicken, caramelized sweet potatoes, and a maple Dijon marinade makes every bite a little sweet, a little savory, and completely satisfying. I love that everything roasts on one pan and gives a homemade meal without any fuss.
Love easy sheet pan meals? Make sure you check out some other favorites like sheet pan steak fajitas and sheet pan sausage, green beans, and potatoes for quick, flavorful dinners with minimal cleanup.
Why You'll Love This Recipe
- Quick and Simple: This chicken and sweet potato sheet pan recipe is ready in just 40 minutes, perfect for busy weeknights.
- One-Pan Meal: Roasting chicken with sweet potatoes on one sheet pan makes cleanup effortless while keeping flavors rich.
- Flavorful: The maple Dijon glaze enhances the taste of roasted chicken and sweet potatoes, creating a sweet and savory balance.
- Family-Friendly: Kids and adults alike love this chicken with sweet potatoes recipe for its tender, flavorful bites. Want more family-friendly recipes? Try our popular ground turkey sloppy joes; everyone in our house loves them!
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Ingredients
- Chicken breast: Choose boneless, skinless chicken breasts for even cooking. Let them sit at room temperature for 10-15 minutes before roasting to ensure even cooking.
- Sweet potatoes: Look for firm, unblemished sweet potatoes with smooth skin. Cutting them into evenly sized pieces helps them roast evenly alongside the chicken.
- Maple syrup: Adds a subtle sweetness and helps the chicken with sweet potatoes caramelize. Choose pure maple syrup for the best results.
- Dijon mustard: Brings a tangy depth that balances the sweetness of the maple syrup.
- Seasonings: A combination of garlic, black pepper, paprika, dried thyme, and salt adds depth and balances the sweetness of the maple syrup, while enhancing the flavors of the chicken and sweet potato.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Vegetarian Version: Swap chicken for chickpeas or tofu for a protein-packed, meat-free sheet pan meal while keeping the same flavorful marinade.
- Protein Swap: Replace the chicken with sliced pork sausage or tender beef strips for a different twist on this sheet pan dinner. For a similar flavor-packed meal, check out our beef and broccoli recipe.
- Spicy Twist: Add a pinch of cayenne pepper or smoked chili powder to the marinade for a little heat that complements the sweetness of the maple syrup.
- Citrus Glaze: Add a tablespoon of orange or lemon juice to the marinade for a bright, tangy flavor that lifts the sweetness of the potatoes.
- Asian-Inspired: Swap the maple Dijon marinade for soy sauce, ginger, and sesame oil for an umami-packed flavor profile.
How to Make Sheet Pan Chicken with Sweet Potatoes
Roasting sweet potatoes and chicken in one pan makes dinner easy and flavorful. To start, preheat the oven to 425℉ and line a sheet pan with foil or parchment paper to get started.
- Step 1: Prepare the Marinade. In a large bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, garlic, black pepper, paprika, thyme, and salt until smooth.
- Step 2: Roast the Sweet Potatoes. Toss the sweet potato pieces in half of the marinade and spread them evenly on the sheet pan. Roast for 10 minutes to give them a head start.
- Step 3: Marinate the Chicken and Onion. Add the chicken and chopped red onion to the remaining marinade, tossing to coat well. Let them sit for 10 minutes to absorb the flavors.
- Step 4: Combine and Roast. Add the chicken and onions to the sheet pan with the sweet potatoes. Roast for 20-25 minutes, flipping halfway through, until the chicken is cooked and the sweet potatoes are tender. Serve hot with a side of our white cheddar mac and cheese.
Expert Tips
- Cut Evenly: Cut the sweet potatoes and chicken into uniform pieces so they cook evenly and finish at the same time.
- Preheat and Prep: Always preheat the oven and line the sheet pan with foil or parchment for easier cleanup and better roasting results.
- Marinate for Flavor: Let the chicken and onions sit in the marinade for at least 10 minutes to absorb the flavors; longer if you have time.
- Right Texture: Roast sweet potatoes for 10 minutes before adding the chicken to give them a head start and keep them firm, and avoid overcooking the chicken.
- Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or air fryer to keep the sweet potatoes from becoming soggy.
Serving Suggestions
- Serve this sheet pan chicken with sweet potatoes for a quick weeknight dinner alongside a simple green salad or some tasty Mexican rice.
- Enjoy leftovers for lunch with some easy air fryer tater tots.
- Bring it to a family dinner or potluck; it's easy to transport and sure to win everyone over. Serve alongside our homemade baked mac and cheese, another potluck favorite!
Recipe FAQs
Yes, boneless, skinless chicken thighs work perfectly in this recipe. Roasting chicken thighs and sweet potatoes together keeps the meat juicy and flavorful while the sweet potatoes caramelize beautifully.
Make sure the sheet pan is lined with foil or parchment and toss the sweet potatoes in a bit of oil before roasting.
Yes, you can freeze the cooked chicken and sweet potatoes in an airtight container for up to 2-3 months. Reheat in the oven to maintain the texture and flavor.
More Delicious Chicken Recipes
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Sheet Pan Chicken and Sweet Potatoes
Equipment
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts cut into 1-inch pieces
- 2 medium sweet potatoes cut into ¾-inch pieces
- 1 small red onion chopped
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons garlic minced
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt
Instructions
- Preheat the oven to 425℉. Then line a sheet pan with foil or parchment paper.
- In a large bowl, add olive oil, maple syrup, Dijon mustard, apple cider vinegar, garlic, black pepper, paprika, thyme, and salt. Whisk until well combined and set aside.
- Add sweet potatoes to the sheet pan. Pour half the marinade over them and toss to coat. Spread them out and bake for 10-minutes.
- Add the chicken and onion to the remaining marinade, then toss to coat. Marinate for 10 minutes.
- Add the chicken and onions to the sheet pan. Continue to bake for 20-25 minutes, flipping halfway through, or until the chicken is cooked through and the sweet potatoes are tender.
- Serve while hot and enjoy!
Notes
- Cut chicken and sweet potatoes into even pieces to ensure they cook at the same rate.
- Preheat the oven and line the sheet pan for better roasting and easy cleanup.
- Let the chicken and onions marinate for at least 10 minutes to boost flavor.
- Roast sweet potatoes slightly before adding the chicken to keep them tender but firm.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Ryan Allen
This is one of my go to recipes for busy nights with very little cleanup.