Sheet Pan Baked Chicken Thighs and Sweet Potato
You will ♡ this comforting, easy, filling and over the top delicious Sheet Pan Baked Chicken Thighs and Sweet Potato recipe.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
- 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
- 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
- Ground black pepper
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.
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