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SHEET PAN CHICKEN AND SWEET POTATOES centered hero view, clean and uncluttered
Olivia Farnsworth

Sheet Pan Chicken and Sweet Potatoes Easy Weeknight Dinner

This Sheet Pan Chicken and Sweet Potatoes recipe is a simple and delicious one pan chicken meal that makes an easy dinner perfect for any weeknight meal. Featuring tender roasted chicken paired with caramelized sweet potatoes and a tangy yogurt sauce, it's an excellent family dinner and a go-to sheet pan dinner option for busy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 567
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs*
  • 1 1/2 pounds sweet potatoes, peeled & cut into 1/2-inch half moons
  • 1 red onion, cut into 1-inch chunks
  • 2 Tablespoons olive oil
  • 1 Tablespoon honey
  • 1 Tablespoon Morton kosher salt
  • 1 teaspoon EACH dried oregano, dried rosemary, chili powder, smoked paprika, granulated garlic, & cumin
  • 1/2 teaspoon EACH coriander and allspice
  • 2 cloves garlic
  • 1/2 lemon, zested and juiced
  • 3/4 cup plain greek yogurt
  • 1 Tablespoon olive oil
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon Morton kosher salt*

Method
 

  1. Set your oven to 425°F to heat up.
  2. In a large baking sheet, place the chicken thighs, sweet potatoes, and red onions; drizzle with olive oil and honey.
  3. Sprinkle kosher salt, dried oregano, dried rosemary, chili powder, smoked paprika, granulated garlic, cumin, coriander, allspice, and minced garlic over everything.
  4. Mix well to ensure all ingredients are evenly covered, then spread everything out flat in a single layer.
  5. Put the sheet pan in the oven and roast for 30 to 35 minutes, until chicken reaches 165°F internally and sweet potatoes are soft and browned.
  6. While the chicken cooks, prepare the yogurt sauce by combining lemon zest, lemon juice, and garlic in a mini food processor and pulsing until finely minced.
  7. Add Greek yogurt, olive oil, dried dill, and salt to the processor; blend until completely smooth.
  8. Serve the roasted chicken and vegetables alongside the zesty yogurt sauce for dipping.

Notes

  • For tender and juicy meat, boneless skinless chicken thighs are preferred, but you can substitute with chicken breasts if needed—just watch the cooking to avoid dryness. Using Morton kosher salt is recommended due to its flavor and texture, but adjust quantities if using table salt. Cutting sweet potatoes and onions evenly helps achieve uniform roasting and caramelization. Use a food thermometer to verify chicken is cooked to 165°F for safety.