Sheet Pan Chicken and Sweet Potatoes

5 from 1 vote

Sheet Pan Chicken and Sweet Potatoes

This easy Sheet Pan Chicken and Sweet Potatoes recipe features tender chicken, caramelized sweet potatoes, and a sweet-savory maple Dijon glaze. With minimal prep and just one pan, it’s a weeknight dinner that’s flavorful, quick, and fuss-free.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Keyword: Sheet Pan Chicken and Sweet Potatoes

Servings:

Calories: 399kcal

Author: Ryan Allen

Equipment

Baking Sheets

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