Go Back
–+ servings
Close up of Sheet pan Chicken Thighs and Sweet Potato dinner on a table
Print

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.
Course Main Course
Cuisine American, Western
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 5
Calories 467kcal
Author Bintu Hardy

Equipment

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.

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