Sheet Pan Chicken and Sweet Potatoes

5 from 1 vote

Sheet Pan Chicken and Sweet Potatoes

These baked chicken thighs and sweet potatoes are perfect for a hearty comfort food dinner for all the family! Easy to make, with very little hands-on prep time.

Prep Time15

Cook Time35

Total Time50

Course: Dinner

Cuisine: American, British

Diet: Gluten Free

Servings: servings

Calories: 452kcal

Author: Claire

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

US Customary - Metric

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.

Swiss Interest Group Histamine Intolerance

All the ingredients score 0 on the SIGHI list, with the exception of:

garlic and apple cider vinegar, which score 1.
black pepper, which scores 2.
beetroot scores 0, but is high in oxalates.

Nutrition