Sheet Pan Sweet Potato Dinner
A simple and delicious sheet pan dinner featuring roasted sweet potatoes, chicken thighs, and vegetables all cooked together for an easy and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
Ingredients
2 large sweet potatoes, peeled and cut into 1-inch cubes
4 bone-in, skin-on chicken thighs
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
Fresh parsley, chopped, for garnish
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the sweet potato cubes, red bell pepper pieces, yellow bell pepper pieces, and red onion wedges.
Add 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon garlic powder to the vegetables. Toss well to coat evenly.
Place the seasoned vegetables on a large sheet pan in a single layer.
In the same bowl, rub the chicken thighs with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and dried thyme.
Arrange the chicken thighs skin-side up on the sheet pan among the vegetables.
Roast in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender.
If desired, broil for an additional 2 to 3 minutes to crisp the chicken skin.
Remove from the oven and let rest for 5 minutes.
Garnish with chopped fresh parsley before serving.