Sheet Pan Chicken Thighs and Sweet Potato

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You will ♡ this comforting, easy, filling and over the top delicious Sheet Pan Baked Chicken Thighs and Sweet Potato recipe. It is extremely easy to make with pantry staples and cooks in just 30 mins. This gluten-free spiced One Pan Chicken recipe can be doubled or tripled to feed a crowd.

Close up of Sheet pan Chicken Thighs and Sweet Potato dinner on a table

This Sheet Pan Chicken Thighs and Sweet Potato is full of all the good stuff. Stuff you already have around.

We got the juicy chicken thighs, sweet potatoes and peppers. But here comes the magic; they are made even better with cinnamon, allspice and citrus.

Don’t you agree that sheet pan recipes are just the best thing ever? Being able to mix everything together in one tray, throw it in the oven and hey presto you end up with a complete meal.

And if you like this recipe you might want to check out my Baked Chicken Leg Quarters recipe too.

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With minimal prep and almost zero washing up to boot, I hear you all saying YES PLEASE to that. Fuss free and easy weeknight one pan dinner totally sorted.

This chicken thigh sheet pan dinner => BEST. COMBINATION. EVER. As is this Prosciutto Wrapped Chicken Sheet Pan Dinner or these Instant Pot Chicken Fajitas.

Sheet pan Baked Chicken Thighs and Sweet Potato on a table

Why You’ll Love This

  • Frugal – Made with budget-friendly little chicken goes a long way with this recipe.
  • Meal prep – leftover are great for eating all week long.
  • Dump and Start – simply mix all of the ingredients on the sheet pan, dump in the oven and walk away. Dinner will be ready when you are!
  • Feed a family– You can definitely double or triple it to feed a hungry crowd; you’re only limited by the number of sheet trays and oven space you have. Feel free to bulk it out with a side of Roasted Frozen Corn on the Cob or these crispy Roasted Frozen Brussel Sprouts.

Ingredient Notes

  • Chicken thighs – this uses bone in skin on thighs. Feel free to use skinless thighs. Chicken drumsticks can be used instead of chicken thighs.
  • Veggies – sweet potatoes, bell peppers and onion. Make sure to cut peppers and onion bigger than you normally would as they are going to take a bit of time in the oven. Smaller cut veggies would burn.
  • Flavorings – a combination of salt, pepper, garlic, cinnamon, paprika and pimento combine to make this fragrant and delicious. This also works well with seasoning blends like Italian seasoning, Greek seasoning etc.
  • Citrus – the sweet citrus flavor comes from the clementines really – Oranges, satsumas and tangerines can all be used instead of clementines.
  • Oil – makes it easy to make the marinade. Use any mild flavoured oil of your choice.

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

How To Make Sheet Pan Chicken Thighs Dinner.

Get the complete ingredients list and instructions from the recipe card below.

One pan way – In its simplest form, you would

  • Step 1. Mix the ingredients together on a sheet pan.
  • Step 2.  Bake in a preheated oven till the chicken is cooked through.
  • Step 3. Remove from the oven, let the meat rest for 5-10 minutes before serving.
Uncooked Sheet pan Baked Chicken Thighs and Sweet Potato on a table

The more time way – Should you have more time and wish to, then you could

  • First, marinate the chicken thighs for 30 minutes.
  • Then add the veggies to the marinated chicken
  • Transfer to your sheet pan and bake away.
sheet pan chicken thighs collage from chopped veggies to marinated in a bowl

Both ways are pretty easy although one takes slightly more prep work.

Recipe Tips

  • Make sure to pat your chicken thighs dry as any excess moisture can dilute the flavour of the seasoning.
  • For the best flavor marinade your chicken for a couple of hours and even overnight.
  • If you prefer boneless thighs, these will need about 7-10 minutes less cooking time (which means you will have to cut your veggies smaller).
  • As an extra step you can broil the chicken thighs for 3-5 minutes after cooking to crisp them up.
  • For easier clean up, line the baking tray with foil. Then you just thrown that away for an easier clean up.

Delicious Variations

  • Vary the veg – you can add other veggies like regular potatoes, rutabaga, zucchini etc.
  • Add sweetness – a little honey or maple syrup can add some sweetness and caramelisation.
  • Add other spices – you try using cumin, coriander or curry for example
  • Add heat – red chili flakes, cayenne pepper, sriracha sauce can all add a little heat.
  • Make chicken thighs with lemon – Simple swap both clementines for one sliced lemon. You may need to add a little honey to counteract the sharpness of the lemon.

Prep Ahead and Storage

  • Prep Ahead – Dump all the ingredients into the bowl the night before. Store it inside the fridge and then cook the next morning.
  • Store – You can store leftovers in an airtight container inside the fridge for 3-5 days.
  • Freeze – whilst freezable, I don’t recommend freezing the potatoes. So let cool down, and freeze

FAQs

What Temperature Do You Cook Baked Chicken Thighs

This depends on you and what else you are cooking. I have baked chicken thighs at anywhere form 180C / 350F to 220C /4325F.

The higher the temperature the less time these will take to cook.This recipe bakes them at 220 C / 425F  for 30-35 minutes and still keeps them juicy inside but crispy skin on the outside.

How To Check If Your Meat Is Done

Please use a digital thermometer to check the internal temperature. The meat is done and safe to eat when the internal temperature reaches at least 74C (165 F). Continue cooking for a few minutes more if needed.

If you don’t have a meat thermometer then simply slice into the middle section. If the meat are white all the way through with no pinkness at all, then they are done.

Plated Sheet pan Chicken Thighs and Sweet Potato dinner on a table

Can You Bake Chicken Thighs From Frozen

Yes you can absolutely bake chicken thigs from frozen but I don’t recommend you do that for this recipe for two reasons. One, you would have to bake the chicken thighs for 50 percent longer which result in burnt vegetables.

And secondly, you would not be able to add all the lovely spices to the frozen chicken. A way round this would be to cook the veggies separately from the frozen chicken and then add them together at the end. 

You should always check the internal temperature of your chicken( using a meat thermometer to make sure they’re safe to eat (meat is done when the internal temperature reaches at least 74C (165 F)), but it’s especially important to do so when cooking from frozen.

Close up Sheet Pan Chicken Thighs with vegetables on a sheet pan

Other Quick and Easy Dinner Recipes

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Thank you for reading my  Sheet Pan Chicken Thighs and Sweet Potato recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.

Originally published July 2018.

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Close up of Sheet pan Chicken Thighs and Sweet Potato dinner on a table
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5 from 19 votes

Sheet Pan Chicken Thighs and Sweet Potato Dinner

You will ♡ this comforting, easy, filling and over the top delicious Sheet Pan Baked Chicken Thighs and Sweet Potato recipe.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Western
Servings: 5
Calories: 467kcal
Author: Bintu Hardy

Ingredients

  • 6 chicken thighs skin on and bone in
  • 3 large sweet potatoes cut into wedges
  • 3 peppers bell deseeded and cut into chunks
  • 1 red onion peeled and cut into wedges
  • 2 clementines cut in slices can be satsumas or tangerines too

Marinade

  • 2.5 tbsp olive oil
  • Juice of half a clementine
  • 1 tsp garlic puree
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • ¾ tsp ground all spice
  • Salt
  • Ground black pepper

Instructions

The easy peasy way:

  • Preheat the oven to fan assisted 200C / 220 C / 425F / Gas 8 and lightly oil a rimmed sheet pan.
  • Add all the ingredients to the sheet pan and mix.
  • Add to the oven and bake for 30-35 mins until chicken is cooked through and the veggies are starting to get caramelised. Please check your chicken temperature which should be at least 74C (165F)but it’s especially important to do so when cooking from frozen.

The you have more time way:

  • Mix the marinade ingredients in a non-reactive bowl, add the chicken in and let marinate for about 30 mins.
  • Preheat the oven to fan assisted 200C / 220 C / 425F / Gas 8 and lightly oil a rimmed baking sheet.
  • Add the rest of the tray bake ingredients to the chicken and mix and transfer to the prepared sheet pan.
  • Add to the oven and bake for 30-35 mins until chicken is cooked through and the veggies are starting to get caramelised.
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Notes

Recipe Tips

  • Make sure to pat your chicken thighs dry as any excess moisture can dilute the flavour of the seasoning.
  • For the best flavor marinade your chicken for a couple of hours and even overnight.
  • If you prefer boneless thighs, these will need about 7-10 minutes less cooking time (which means you will have to cut your veggies smaller).
  • As an extra step you can broil the chicken thighs for 3-5 minutes after cooking to crisp them up.
  • For easier clean up, line the baking tray with foil. Then you just thrown that away for an easier clean up.

Delicious Variations

  • Vary the veg – you can add other veggies like regular potatoes, rutabaga, zucchini etc.
  • Add sweetness – a little honey or maple syrup can add some sweetness and caramelisation.
  • Add other spices – you try using cumin, coriander or curry for example
  • Add heat – red chili flakes, cayenne pepper, sriracha sauce can all add a little heat.
  • Make chicken thighs with lemon – Simple swap both clementines for one sliced lemon. You may need to add a little honey to counteract the sharpness of the lemon.

Nutrition

Calories: 467kcal | Carbohydrates: 26g | Protein: 24g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 132mg | Sodium: 151mg | Potassium: 760mg | Fiber: 4g | Sugar: 8g | Vitamin A: 11665IU | Vitamin C: 75.7mg | Calcium: 61mg | Iron: 1.9mg

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5 from 19 votes (7 ratings without comment)

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Recipe Rating




12 Comments

  1. 5 stars
    This is great and adds some new flavors to my dinner rotation. Since I have made it often, I made multiples of the spice mix as I could and put it in an empty spice container, (which I even remembered to label.) Now the recipe takes almost no preparation except for cutting the vegetables. Using the amounts of vegetables given, by the way, this recipe needs three sheet pans for me – pans are still crowded, but in one layer. Not a problem, but thought others might want to be aware.

  2. 5 stars
    This is wonderful, smells good and tastes good. A unique flavour but very much enjoyed. Goes into my recipe book.

  3. 5 stars
    Sheet pan meals are my absolute favorite! I love using chicken thighs as they stay so moist and flavorful. Adding this to my menu, my family will love it!

  4. 5 stars
    Sheet pan meals are one of my favourite ways to cook after busy school and work days! Bookmarking!

  5. 5 stars
    Chicken & potatoes… one combo that never disappoints! Love the result, and I’ve enjoyed reading the process – there are a few things that I am usually doing differently, so really excited to try something new! 🙂

  6. 5 stars
    I love a sheet pan recipe. I make them all the time for week day dinners. I really like the clementines in this recipe. Great idea!

  7. 5 stars
    I absolutely prefer thighs to breasts so this is perfect for me and my family! We are huge sweet potato fans, as well! Can’t wait to give this a try!

  8. 5 stars
    Wow! This looks really great. I usually don’t get too excited about chicken thighs, but your presentation has me reconsidering that.

  9. 5 stars
    I never thought to use sweet potato with chicken and I just bought a bunch. I am going to make this I have legs not thighs but this looks so good I cant wait to taste this combo!