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–+ servings
chicken thighs and sweet potatoes close up on a sheet pan

Chicken Thighs and Sweet Potatoes Sheet Pan

Jenni Cole
A savory and simple sheet pan chicken dinner combines juicy roasted chicken thighs and naturally sweetened sweet potatoes.
4.92 from 12 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Chicken
Cuisine American
Servings 4 servings
Calories 325 kcal

Equipment

Ingredients
  

  • 1 ½ lb sweet potatoes peeled and cut into 1 ½ chunks (596 g)
  • 1 large red onion cut into wedges (cut the onion into 8 sections) (300 g)
  • 8 whole garlic cloves peeled (25 g)
  • 1 tablespoon extra virgin olive oil (15 mL)
  • 1 ¼ teaspoon fine sea salt divided
  • ¾ teaspoon black pepper divided
  • ½ teaspoon dried rosemary or Herbs de Provence
  • 1 ½ lb boneless skinless chicken thighs cut into quarters (590 g)
  • 1 6 oz bag fresh baby spinach (170 g)

Instructions
 

  • Preheat the oven to 450 F and place the oven rack in the center position.
  • Trim any large pieces of fat from the chicken and cut each thigh into 4 pieces (quarters). Sprinkle ¼ teaspoon of the salt and ¼ teaspoon of black pepper over the chicken and then set it aside.
  • On a large sheet pan add the cubed sweet potatoes, onion wedges, whole garlic cloves, olive oil, 1 teaspoon of the salt, ½ teaspoon black pepper, and the dried rosemary. Toss the ingredients right on the pan to combine.
  • Roast the vegetables for 12 minutes. Add the chicken to the pan. Cook the chicken for 15 minutes or until it reaches 160 F when tested with a digital meat thermometer.
  • Spread the baby spinach over the top of the chicken and sweet potatoes and cook everything for 5 more minutes, or until the spinach is wilted and the chicken is cooked to 165F.
  • Toss all ingredients together. Add more salt and pepper to taste if needed. Enjoy!

Notes

  • Feel free to change up the vegetables! Cubed potatoes or butternut squash can be used instead of sweet potatoes. Other great vegetables to add would be broccoli or cauliflower.
  • Make this low carb: swap sweet potatoes for radishes or cauliflower (or a mix of both!)
  • Any variety of sweet potatoes or yams will work, our favorite are red garnet yams, which have a deeper flavor than the lighter colored sweet potatoes.
  • Using parchment paper on the bottom of the baking sheet will help to make clean-up easy.
  • Total Recipe Weight: 1167 g

Nutrition

Serving: 1gCalories: 325kcalCarbohydrates: 27gProtein: 30gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 8gCholesterol: 138mgSodium: 635mgFiber: 4gSugar: 8g
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