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, flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
Ingredients
2 medium 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 potatoes, red bell pepper, yellow bell pepper, and red onion.
Add 1 tablespoon of olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper 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, add the chicken thighs. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining smoked paprika, garlic powder, dried thyme, salt, and black pepper. Rub the seasoning evenly over the chicken.
Nestle the chicken thighs among the vegetables on the sheet pan.
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 2-3 minutes to crisp the chicken skin.
Remove from the oven and let rest for 5 minutes.
Garnish with chopped fresh parsley before serving.