This Chicken and Sweet Potato dish is a comforting one-pan meal with tender chicken thighs and caramelized sweet potatoes. It’s simple to prepare and delivers hearty, satisfying flavor every time. This chicken and sweet potato recipe is perfect for busy weeknights or lazy Sundays.
If you're looking for the perfect Chicken and Sweet Potato, you're in the right place. Whether you love Chicken Recipes or want to explore our Appetizer Recipes collection, we've got you covered.
Why You’ll Love This Chicken and Sweet Potato
- One-pan wonder: Protein, starch, and veggies roast together for easy cleanup.
- Perfect flavor balance: Sweet potatoes caramelize against savory, juicy chicken.
- Versatile & forgiving: Easy to customize with herbs or extra veggies.
- Great leftovers: Flavors deepen overnight for easy next-day meals.
Ingredients & Tools
- 4 bone-in, skin-on chicken thighs
- 2 medium sweet potatoes (about 600 g), peeled and cubed
- 1 large red onion, cut into wedges
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp dried rosemary
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1 tbsp fresh parsley, chopped (for garnish)
Tools: A large baking sheet, parchment paper (optional but helpful for cleanup), a large mixing bowl.
Notes: The quality of your chicken and the size you cut your sweet potatoes really matter here. You want that crispy skin on the chicken and evenly cooked potatoes, so taking a moment to get your ingredients prepped right makes all the difference.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 25 g |
| Fat: | 22 g |
| Carbs: | 28 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thigh choice is key. I really recommend bone-in, skin-on thighs for this. The bone keeps the meat incredibly juicy, and the skin gets wonderfully crispy and flavorful in the oven. It’s worth seeking out!
- Cut your sweet potatoes evenly. Aim for 1-inch cubes. If they’re too small, they might turn to mush; too large, and they’ll be undercooked when the chicken is done. Uniformity is the secret to perfect roasting.
- Don’t skip the smoked paprika. It adds a subtle, smoky depth that really elevates the whole dish from simple to spectacular. If you only have sweet paprika, it will still be tasty, but the smoked version is a game-changer.
- Let your chicken come to room temperature. Taking the chicken out of the fridge 20-30 minutes before cooking helps it cook more evenly, resulting in a tender interior and that perfectly crispy skin we’re after.
How to Make Chicken and Sweet Potato
Step 1: First, preheat your oven to 400°F (200°C). This is a nice, hot temperature that will give us a good sear on the chicken and help caramelize those sweet potatoes. While the oven is heating up, grab your large mixing bowl. You’ll add the cubed sweet potatoes and red onion wedges to it. Drizzle everything with the olive oil and toss to coat. You want every piece to have a light, glossy sheen—this will help the spices stick and promote even browning.
Step 2: Now, it’s spice time! Sprinkle the smoked paprika, garlic powder, dried rosemary, salt, and black pepper over the sweet potato and onion mixture. Get your hands in there (or use a spoon) and toss, toss, toss until every single cube and wedge is evenly coated with the spice mix. You’ll notice the vibrant orange of the potatoes taking on a reddish hue from the paprika—that’s exactly what you want to see.
Step 3: Pour the seasoned vegetables onto your baking sheet, spreading them out into a single, even layer. It’s important not to crowd the pan, or the potatoes will steam instead of roast. Now, pat the chicken thighs dry with a paper towel—this is a little trick for extra-crispy skin. Place them skin-side up on top of the sweet potato mixture, nestling them in a bit. The chicken will roast beautifully while its juices drip down and flavor the potatoes underneath.
Step 4: Carefully slide the baking sheet into your preheated oven. Let it roast, undisturbed, for about 30-35 minutes. You’re looking for the chicken skin to be golden brown and crispy, the chicken to be cooked through (an internal temperature of 165°F / 74°C), and the sweet potatoes to be tender enough to easily pierce with a fork. Your kitchen will smell absolutely incredible by this point.
Step 5: Once everything is perfectly cooked, take the pan out of the oven. For an extra touch of crispiness, you can pop the pan under the broiler for just a minute or two at the end—but watch it like a hawk so nothing burns! Let the chicken rest for about 5 minutes on the pan. This allows the juices to redistribute, making the meat even more succulent. Finally, sprinkle with the fresh chopped parsley for a pop of color and freshness before serving.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months; thaw in fridge before reheating.
- Reviving: Reheat in oven or air fryer at 350°F to restore crispiness.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp lemon cut through the richness of the chicken and sweet potato beautifully, balancing the whole plate.
- Steamed green beans or broccoli — A bright, simple green vegetable adds another texture and color to your meal, making it feel even more complete and vibrant.
- Crusty, warm bread or dinner rolls — You’ll want something to sop up all the delicious juices and spices left on the baking sheet. It’s the best part, honestly.
Drinks
- A crisp, unoaked Chardonnay or a dry Rosé — The bright acidity and clean finish of these wines complement the sweet and savory notes of the dish without overpowering it.
- A pale ale or amber lager — The slight bitterness and carbonation in the beer are fantastic at cleansing the palate between bites of the rich, flavorful chicken and potatoes.
- Sparkling water with a squeeze of lime — A non-alcoholic option that still provides a refreshing, bubbly contrast to the hearty, roasted flavors on your plate.
Something Sweet
- Warm apple crumble with vanilla ice cream — You’ve already got the oven on, so why not? The warm, spiced apples and cold ice cream are a classic, comforting end to this cozy meal.
- Dark chocolate pots de crème — These are rich, silky, and can be made ahead of time. A little bit of intense chocolate is the perfect follow-up to a savory dinner.
- Lemon sorbet — It’s light, refreshing, and palate-cleansing. A scoop of this after a hearty meal feels just right and leaves you feeling satisfied but not overly full.
Top Mistakes to Avoid
- Overcrowding the pan. If you pile everything on top of each other, the vegetables will steam instead of roast. You’ll miss out on those lovely caramelized edges and the chicken skin won’t get as crispy. Use a second pan if you need to!
- Not patting the chicken dry. That little bit of surface moisture is the enemy of crispy skin. Taking ten seconds to blot the chicken thighs with a paper towel makes a world of difference in the final texture.
- Underseason
Chicken And Sweet Potato
Make this easy one-pan Chicken and Sweet Potato recipe for a hearty, flavorful weeknight dinner. Ready in under an hour with minimal cleanup! Get the recipe now.
Ingredients
For the Ingredients
-
4 bone-in, skin-on chicken thighs
-
2 medium sweet potatoes (about 600 g, peeled and cubed)
-
1 large red onion (cut into wedges)
-
3 tbsp olive oil
-
1 tsp smoked paprika
-
1 tsp garlic powder
-
1/2 tsp dried rosemary
-
1/2 tsp salt (or to taste)
-
1/4 tsp black pepper
-
1 tbsp fresh parsley (chopped, for garnish)
Instructions
-
First, preheat your oven to 400°F (200°C). This is a nice, hot temperature that will give us a good sear on the chicken and help caramelize those sweet potatoes. While the oven is heating up, grab your large mixing bowl. You’ll add the cubed sweet potatoes and red onion wedges to it. Drizzle everything with the olive oil and toss to coat. You want every piece to have a light, glossy sheen—this will help the spices stick and promote even browning.01
-
Now, it’s spice time! Sprinkle the smoked paprika, garlic powder, dried rosemary, salt, and black pepper over the sweet potato and onion mixture. Get your hands in there (or use a spoon) and toss, toss, toss until every single cube and wedge is evenly coated with the spice mix. You’ll notice the vibrant orange of the potatoes taking on a reddish hue from the paprika—that’s exactly what you want to see.02
-
Pour the seasoned vegetables onto your baking sheet, spreading them out into a single, even layer. It’s important not to crowd the pan, or the potatoes will steam instead of roast. Now, pat the chicken thighs dry with a paper towel—this is a little trick for extra-crispy skin. Place them skin-side up on top of the sweet potato mixture, nestling them in a bit. The chicken will roast beautifully while its juices drip down and flavor the potatoes underneath.03
-
Carefully slide the baking sheet into your preheated oven. Let it roast, undisturbed, for about 30-35 minutes. You’re looking for the chicken skin to be golden brown and crispy, the chicken to be cooked through (an internal temperature of 165°F / 74°C), and the sweet potatoes to be tender enough to easily pierce with a fork. Your kitchen will smell absolutely incredible by this point.04
-
Once everything is perfectly cooked, take the pan out of the oven. For an extra touch of crispiness, you can pop the pan under the broiler for just a minute or two at the end—but watch it like a hawk so nothing burns! Let the chicken rest for about 5 minutes on the pan. This allows the juices to redistribute, making the meat even more succulent. Finally, sprinkle with the fresh chopped parsley for a pop of color and freshness before serving.05
Not what you're looking for?
