This sheet pan chicken and sweet potatoes recipe is perfect for an easy comfort food dinner for all the family! The chicken thighs are juicy, the veggies and fruit colorful, and it has very little hands-on prep time with the oven doing most of the work for you.
Fall brings so much delicious seasonal produce, and much like my butternut squash chicken soup and chicken pumpkin risotto, this recipe makes the most of them!
We make this baked chicken and sweet potatoes with some added fall produce, including colorful beets and red apples to bring some natural sweetness. Along with a fragrant herb oil, my mum gave the feedback that it has lots of tasty and interesting flavors on a recipe test!
And the best thing about sheet pan dinners is always the minimal clean-up as it all cooks together on one pan. Always good on a busy day! You may like to see my potato and sweet potato hash for a veggie option!
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🍠 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Chicken - I suggest to use boneless skinless chicken thighs for this sheet pan recipe, as they are juicy, flavorful and won't dry out.
- Sweet potatoes - always delicious for fall, we want to peel the sweet potatoes and then dice into small bite-size cubes.
- Beet and apples - these add in extra fruits and veggies, and give a little sweet flavor as roasting them brings out their natural sweetness.
🔪 How to Make Sheet Pan Chicken and Sweet Potatoes
It's very easy to make this recipe with chicken thighs, root veggies, fruit and herbs. There's no need for any fancy kitchen equipment, just grab a baking sheet and some parchment paper!
All the instructions are in the recipe card below, but these step by step photos should help guide you.
Step 1: Make herb oil
Whisk together olive oil, dried thyme, dried rosemary and garlic powder (image 1).
Step 2: Assemble the veggies
Add peeled and diced sweet potato cubes, diced beets and apple to a lined baking sheet. Pour over half the herb oil and toss to coat. Spread the fruit and veggies into a single layer with a little space between them (image 2).
Step 3: Add the chicken thighs
Nestle the chicken thighs between the veggies. Coat the chicken thighs in the remaining herb oil (you can use your hands or a pastry brush to do this). Season with salt and black pepper, if using (image 3).
Step 4: Bake the chicken and veggies
Bake the chicken and sweet potatoes until the chicken thighs are cooked through, with an internal temperature of 165F using a meat thermometer and the veggies are fork tender (image 4).
See the recipe card below for an optional fresh herb oil to drizzle over the chicken and sweet potatoes to serve!
💭 Recipe Tips and Notes
- Dice the sweet potatoes and beets into small pieces of a similar size for an even cook time.
- Don't wear a white top while prepping the beets! We all know how they love to stain . . .
- Spread the veggies and apple out on the sheet pan with a little space between them (don't pile them up in a heap!). This helps make sure they roast rather than steam, and gives a nice browning to the edges.
- Check that your chicken thighs have an internal temperature of 165F using a meat thermometer for safe cooking.
📋 Frequently Asked Questions
You can easily swap out the beets for diced potatoes or butternut squash for fall flavors.
It can easily be a meal by itself, as we have protein, carbs and veggies, but a fresh green salad is always nice. My lamb's lettuce salad would be perfect!
Aside from the fresh herb dressing in the recipe card, you could also try out my cottage cheese dressing or make a tahini dressing (if sesame works for you).
It's very easy to freeze this recipe. Simply allow to cool completely and transfer to freezer safe containers. It can be frozen for up to three months, but my low histamine readers may wish to read the SIGHI advice on food storage.
🐓 More Chicken Recipes
Find so many easy chicken recipes for the fall season here, including my chicken soup without noodles and chicken paprika soup, as well as these recent recipes:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you, so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!
📖 Recipe
Sheet Pan Chicken and Sweet Potatoes
Equipment
Ingredients
- 2 tablespoon olive oil
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon garlic powder
- 2 large sweet potatoes peeled, diced into bite-size pieces
- 2 medium beets scrubbed, diced into bite-size pieces
- 2 small red apples de-cored, diced
- 4 boneless skinless chicken thighs
- pinch salt
- pinch black pepper optional
For the herb dressing (optional)
- 1 tablespoon extra virgin olive oil
- 2 teaspoon apple cider vinegar
- 2 teaspoon fresh thyme leaves diced
- 1 teaspoon fresh rosemary finely diced
Instructions
- Preheat the oven to 390F / 200C and line a baking sheet with parchment paper.
- Whisk together the olive oil, dried thyme, dried sage and garlic powder.
- Peel and dice the sweet potatoes into bite-size pieces of a similar size. Scrub the beets well, remove the tops and ends and cut into halves. Then dice the halves into 2-3 pieces, depending on their size. De-core the apple and cut into quarters, then halve the quarters.
- Add the sweet potatoes, beets and apple to the baking sheet. Drizzle half the herb oil over the vegetables and toss to coat. Spread into a single layer on the baking sheet.
- Pat dry the chicken thighs with paper towel, then nestle in between the fruits and vegetables. Pour the remaining oil over the chicken thighs and season with salt and black pepper, if using.
- Bake the chicken and sweet potatoes sheet pan for 35 minutes, or until the chicken reaches an internal temperature of 165F using a meat thermometer and the sweet potatoes and beets have some browning and are fork tender.
- Optional: for a fresh herb dressing, whisk together olive oil, apple cider vinegar, fresh finely diced rosemary and fresh thyme. Drizzle over the chicken and sweet potatoes when serving.
Notes
- Dice the sweet potatoes and beets into small cubes of roughly the same size for an even cook time.
- No need to peel the beets, just give them a good scrub and remove the tops and tails.
- Nutritional information is auto-generated and should be understood to be an estimate.
- garlic and apple cider vinegar, which score 1.
- black pepper, which scores 2.
- beetroot scores 0, but is high in oxalates.
Claudia says
I made this yesterday with boneless skinless chicken breasts. It came out really good! Thank you for your recipes.
Claire says
Lovely to hear that you enjoyed it Claudia, and that it works with chicken breasts too!