Sheet Pan Chicken and Sweet Potatoes Recipe

Sheet pan dinners are convenient and delicious, requiring minimal cleanup. This recipe combines savory chicken thighs with roasted sweet potatoes and a medley of flavorful vegetables. Here’s a detailed guide to making a satisfying sheet pan dinner:

Ingredients:

For the Chicken and Marinade:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp paprika
• 1 tsp dried thyme
• Salt and pepper, to taste

For the Sweet Potatoes and Vegetables:

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 red bell pepper, seeded and cut into strips
• 1 yellow bell pepper, seeded and cut into strips
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp dried rosemary
• Salt and pepper, to taste

Optional Garnish:

• Fresh parsley or cilantro, chopped
• Lemon wedges

Equipment:

• Large sheet pan
• Mixing bowls
• Tongs or spatula

Instructions:

1. Preheat Oven and Prepare Sheet Pan:
   • Preheat your oven to 400°F (200°C).
   • Line a large sheet pan with parchment paper or aluminum foil for easier cleanup.
2. Marinate the Chicken:
   • In a bowl, combine olive oil, minced garlic, paprika, dried thyme, salt, and pepper.
   • Place the chicken thighs in the marinade, turning to coat evenly. Let them marinate while you prepare the sweet potatoes and vegetables.
3. Prepare Sweet Potatoes and Vegetables:
   • In another bowl, toss the cubed sweet potatoes, bell peppers, and red onion wedges with olive oil, dried rosemary, salt, and pepper until evenly coated.
4. Assemble on Sheet Pan:
   • Arrange the marinated chicken thighs skin side up on the prepared sheet pan, leaving space between them.
   • Scatter the seasoned sweet potatoes, bell peppers, and red onion around the chicken on the sheet pan.
5. Bake in the Oven:
   • Transfer the sheet pan to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the sweet potatoes are tender, stirring the vegetables halfway through cooking.
6. Serve:
   • Remove the sheet pan from the oven and let it rest for a few minutes.
   • Garnish with chopped fresh parsley or cilantro, if desired.
   • Serve the sheet pan chicken and sweet potatoes hot, accompanied by lemon wedges for a burst of citrus if desired.

Tips for Success:

• Even Cooking: Ensure the chicken thighs are spaced evenly on the sheet pan for even cooking.
• Crispy Skin: For crispier chicken skin, you can broil the sheet pan for 2-3 minutes at the end of cooking.
• Customization: Feel free to add additional vegetables such as cherry tomatoes, zucchini, or Brussels sprouts according to your preference.

Variations:

• Spice it Up: Add cayenne pepper or chili flakes to the marinade for a spicy kick.
• Herb Variations: Substitute dried thyme and rosemary with your favorite herbs such as oregano or basil.
• Alternative Proteins: Swap chicken thighs with chicken breasts, salmon fillets, or pork chops.

This sheet pan chicken and sweet potatoes recipe is perfect for a simple yet flavorful dinner that’s packed with nutrients and satisfying flavors. Enjoy the ease of preparation and delicious results!