Making these chicken and sweet potatoes may seem simple, but the secret to perfect results is in the preparation. Cutting the sweet potatoes evenly ensures they cook at the same speed as the chicken, while tossing them in olive oil, paprika, and thyme brings out a lovely, savory aroma. What I love most is that this recipe is forgiving; even if your chicken takes a few extra minutes, the veggies stay beautifully tender and slightly crisp at the edges. And because everything bakes together on one sheet pan, the flavors mingle beautifully, creating a balanced, delicious meal.

I have tried countless sheet-pan recipes over the years, but this one is special because it’s easy, colorful, and really tasty without being heavy. I use simple pantry spices—paprika, garlic powder, thyme, salt, and pepper—to make the chicken and vegetables flavorful. Always make sure to spread everything in a single layer on the pan. Crowding it can make the veggies steam instead of roast, and we want that gorgeous caramelized texture.

You can serve this Sheet-Pan Chicken and Sweet Potatoes as a full dinner on its own. Some fresh green beans or a crisp salad complement it beautifully. Also with a drizzle of balsamic glaze or a sprinkle of feta cheese, it becomes a bit more special for weekends or casual entertaining.

Its Perfect For:

• Busy weeknight dinners when you need something fast and healthy
• Meal prepping for the week ahead with easy storage
• Family dinners where everyone enjoys a simple, comforting meal
• Entertaining friends with minimal effort and maximum flavor
• Anyone looking for a balanced dinner with protein and veggies

Ingredients

• 4 boneless, skinless chicken breasts
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 3 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Optional garnish: fresh parsley, chopped

Kitchen Equipment You’ll Need

• Large baking sheet
• Parchment paper or foil
• Medium mixing bowl
• Chef’s knife and cutting board
• Measuring spoons
• Oven mitts and tongs
• Meat thermometer (optional, but helpful for perfectly cooked chicken)

How to Make Sheet-Pan Chicken and Sweet Potatoes

Step 1

Preheat your oven: Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking and make cleanup easier.

Step 2

Prep the vegetables: Peel and cube the sweet potatoes evenly so they cook at the same rate. Slice the bell peppers into strips. Placing vegetables on the sheet pan in a single layer ensures they roast evenly and develop a slight caramelized crisp on the edges.

Step 3

Season the chicken and veggies: In a large bowl, toss the sweet potatoes and bell peppers with 2 tablespoons of olive oil, paprika, garlic powder, thyme, salt, and pepper until evenly coated. Rub the remaining olive oil over the chicken breasts and season with a little extra salt, pepper, and paprika for maximum flavor.

Step 4

Arrange on the sheet pan: Spread the sweet potatoes and peppers on the sheet pan, leaving space for the chicken. Place the chicken breasts in the middle or at one side, ensuring everything is in a single layer for even roasting.

Step 5

Bake to perfection: Roast in the preheated oven for 35–40 minutes, flipping the vegetables halfway through. Check the chicken with a meat thermometer—it should reach 165°F (74°C) in the thickest part. Sweet potatoes should be tender and slightly caramelized around the edges.

Step 6

Serve and garnish: Transfer the chicken and roasted vegetables to a serving platter. Sprinkle with chopped parsley for a pop of color. This dish is perfect on its own or paired with a light side salad.

Tips for the Best Sheet-Pan Chicken and Sweet Potatoes

• Cut your sweet potatoes evenly so they roast at the same rate as the chicken. Uneven pieces can leave some undercooked.
• Use a little extra olive oil on the vegetables to help them caramelize nicely without drying out.
• Spread everything in a single layer on the pan; overcrowding will steam the veggies instead of roasting them.
• Flip vegetables halfway through baking for even browning and that slightly crispy edge we all love.
• Let the chicken rest for 5 minutes after baking; it keeps it juicy and tender.
• If you like more flavor, marinate the chicken for 30 minutes before roasting.
• Fresh herbs like parsley or thyme added after baking brighten the dish and make it visually appealing.

Optional Ingredients

• Feta cheese, crumbled for a salty punch
• Balsamic glaze for extra sweetness and color
• Zucchini or carrots for additional roasted veggies
• Lemon zest to add brightness to the chicken
• Red chili flakes for a mild kick
• Fresh rosemary for aromatic flavor

How to Serve Sheet-Pan Chicken and Sweet Potatoes

I love serving this dish straight from the pan when I’m hosting a casual family dinner. It feels rustic and cozy, and everyone can help themselves. The roasted sweet potatoes and bell peppers add beautiful color to the plate, and the chicken always looks golden and inviting. I like to add a sprinkle of fresh parsley or a few lemon wedges for a bright finishing touch—it makes the dish feel extra special without much effort.

I also enjoy plating it on a large serving platter for more formal meals or weekend dinners. Slicing the chicken slightly makes it easy for everyone to grab a portion, and arranging the sweet potatoes and peppers around it creates an appealing presentation. Sometimes I drizzle a tiny bit of balsamic glaze or olive oil over the top, which enhances flavor and gives a nice glossy finish.

Finally, leftovers can be just as enjoyable as the first serving. I sometimes serve the chicken and roasted veggies cold in a salad for lunch the next day. The sweet potatoes provide natural sweetness, while the chicken keeps it filling and protein-rich. You can also reheat it in the oven to restore the roasted crispiness, making it feel like a fresh meal all over again.

Is Sheet-Pan Chicken and Sweet Potatoes Healthy?

Absolutely! This recipe is loaded with lean protein from the chicken and fiber from the sweet potatoes and vegetables. Using olive oil in moderation adds heart-healthy fats without overloading the dish.

It’s also naturally gluten-free and doesn’t require processed ingredients. By roasting everything together, you retain nutrients while developing natural flavors, making it a nourishing and balanced meal for any day of the week.

Variations and Substitutions

• Chicken thighs instead of breasts: I love using thighs for a juicier, more flavorful result. Bake a little longer to ensure doneness.
• Add root vegetables: Carrots, parsnips, or turnips work beautifully roasted alongside sweet potatoes for extra variety.
• Spicy version: Sprinkle cayenne pepper or smoked paprika on the chicken and vegetables for a mild heat that complements the sweetness.
• Herb-focused: Swap thyme for rosemary or oregano to change the flavor profile and make it more aromatic.
• Lemon garlic: Add lemon slices and minced garlic for a bright, zesty flavor that cuts through the richness.
• Maple glaze: Drizzle a little maple syrup over the sweet potatoes before baking for a caramelized sweet touch.
• Sheet-pan curry: Add curry powder or turmeric to the olive oil mixture for a warm, spiced twist.
• Vegetarian option: Substitute chicken with firm tofu or chickpeas; roast the same way for a plant-based protein.

How to Store and How to Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Keep chicken and vegetables together or separate for easier reheating. Sweet potatoes may absorb flavors from other foods, so consider keeping them in a separate compartment if possible.

To reheat, place everything on a baking sheet in a preheated oven at 350°F (175°C) for 10–15 minutes until warmed through. Alternatively, microwave in short intervals for convenience, though roasting again in the oven helps retain crisp edges on the vegetables and keeps the chicken juicy.

Frequently Asked Questions About Sheet-Pan Chicken and Sweet Potatoes

Can I freeze this dish? Yes! You can freeze both the chicken and the vegetables separately. Freeze them in airtight containers for up to two months. When ready to eat, thaw in the fridge overnight and reheat in the oven for best texture.

Do I need to peel the sweet potatoes? Peeling is optional. If you leave the skin on, you get extra fiber and a slightly firmer texture, but peeling gives a smoother, sweeter bite. Either way, roasting brings out their natural flavor beautifully.

Can I make it spicy? Absolutely! Add a pinch of cayenne pepper or red chili flakes to the olive oil and seasoning mix before roasting. Adjust the amount depending on your heat preference. This gives the dish a gentle kick without overpowering the natural sweetness of the sweet potatoes.

How do I know when the chicken is done? The safest way is using a meat thermometer—165°F (74°C) in the thickest part of the breast ensures it’s fully cooked. If you don’t have a thermometer, cut into the thickest part to make sure there’s no pink and the juices run clear.

Sheet-Pan Chicken and Sweet Potatoes Recipe

Recipe by Maria MeyerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Make weeknight dinners easy with this Sheet-Pan Chicken and Sweet Potatoes recipe. Juicy chicken, roasted sweet potatoes, and colorful veggies all in one pan. Healthy, delicious, and ready in under an hour!

Ingredients

• 4 boneless, skinless chicken breasts

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes

• 1 red bell pepper, cut into strips

• 1 yellow bell pepper, cut into strips

• 3 tablespoons olive oil

• 2 teaspoons smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon dried thyme

• Salt and pepper, to taste

• Optional garnish: fresh parsley, chopped

Directions

• Preheat your oven: Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking and make cleanup easier.
• Prep the vegetables: Peel and cube the sweet potatoes evenly so they cook at the same rate. Slice the bell peppers into strips. Placing vegetables on the sheet pan in a single layer ensures they roast evenly and develop a slight caramelized crisp on the edges.
• Season the chicken and veggies: In a large bowl, toss the sweet potatoes and bell peppers with 2 tablespoons of olive oil, paprika, garlic powder, thyme, salt, and pepper until evenly coated. Rub the remaining olive oil over the chicken breasts and season with a little extra salt, pepper, and paprika for maximum flavor.
• Arrange on the sheet pan: Spread the sweet potatoes and peppers on the sheet pan, leaving space for the chicken. Place the chicken breasts in the middle or at one side, ensuring everything is in a single layer for even roasting.
• Bake to perfection: Roast in the preheated oven for 35–40 minutes, flipping the vegetables halfway through. Check the chicken with a meat thermometer—it should reach 165°F (74°C) in the thickest part. Sweet potatoes should be tender and slightly caramelized around the edges.
• Serve and garnish: Transfer the chicken and roasted vegetables to a serving platter. Sprinkle with chopped parsley for a pop of color. This dish is perfect on its own or paired with a light side salad.