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One-Pan Roasted Chicken and Sweet Potato (Healthy & Easy)

This One-Pan Chicken and Sweet Potato recipe is a wholesome, easy-to-make dinner that’s loaded with flavor and nutrition. Juicy, well-seasoned chicken thighs are roasted alongside sweet potatoes and red onions in a blend of garlic, paprika, and herbs, creating a hearty and satisfying dish—all made in just one pan. Perfect for busy weeknights or Sunday meal prep, it’s naturally gluten-free, high in protein, and rich in vitamins.

Prep Time 10 mins
Cook Time 35 mins
Rest Time 5 mins
Total Time 50 mins
Cooking Method: ,
Cuisine: ,
Courses: ,
Difficulty: Beginner
Servings: 4
Estimated Cost: 8
Calories: 390 kcal
Best Season: Fall, Winter
Description

A comforting and nutritious one-pan chicken dinner featuring roasted sweet potatoes, red onions, and tender, golden chicken seasoned with paprika, garlic, and thyme. Minimal cleanup and big flavor!

Ingredients
    For the Chicken & Veggies:
  • 4 bone-in, skin-on chicken thighs (or boneless if preferred)
  • 2 large 2 sweet potatoes, peeled and cut into 1-inch cubes
  • 1 red onion, sliced into wedges
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 1 tsp dried thyme (or rosemary)
  • Salt and black pepper, to taste
  • Optional: red pepper flakes for heat
    • For Garnish:
  • Fresh parsley or thyme leaves
  • Lemon wedges (optional)
Instructions
  1. 1
    1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease a baking dish.
  2. 2
    2. Season Everything: In a large bowl, toss the sweet potatoes and red onion wedges with 1 tbsp olive oil, half the garlic, 1/2 tsp paprika, 1/2 tsp thyme, salt, and pepper.
  3. 3
    Rub the chicken thighs with the remaining oil, garlic, paprika, cumin, and thyme. Season generously with salt and pepper.
  4. 4
    3. Arrange on Sheet: Spread the vegetables in an even layer on the baking sheet. Nestle the chicken pieces on top or around the vegetables, skin side up.
  5. 5
    4. Roast: Roast for 35–40 minutes, or until the chicken is golden and reaches an internal temperature of 165°F (74°C) and the sweet potatoes are fork-tender.
  6. 6
    5. Broil for Crisp Skin (Optional): If you want extra crispy skin, broil on high for the last 2–3 minutes—watch closely!
  7. 7
    6. Serve: Let rest for 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 390kcal
% Daily Value *
Total Fat 21g33%
Saturated Fat 5g25%
Cholesterol 95mg32%
Sodium 280mg12%
Total Carbohydrate 24g8%
Dietary Fiber 4g16%
Sugars 6g
Protein 28g57%
Calcium 45 mg
Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

📦 Storage Notes:

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet or the oven at 350°F until warmed through.

📝 Notes:

  • Protein swap: Try bone-in chicken breasts or boneless thighs.
  • Make it spicy: Add cayenne or red pepper flakes.
  • Add greens: Toss in spinach or kale during the last 10 minutes of roasting.
Keywords: chicken and sweet potato, one-pan chicken, roasted chicken dinner, healthy chicken recipe, sweet potato recipe, easy weeknight meal
Read it online: https://shabskitchen.com/recipe/one-pan-roasted-chicken-and-sweet-potato-healthy-easy/