Sheet Pan Chicken and Sweet Potatoes

Sheet Pan Chicken and Sweet Potatoes is an easy one-pan dinner made with juicy chicken thighs, roasted sweet potatoes, broccoli, apples, and warm spices. A simple, flavorful meal with minimal cleanup—perfect for busy weeknights.

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Course: Dinner, Main Dish

Cuisine: American

Keyword: Sheet Pan Chicken and Sweet Potatoes

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Calories: 520kcal

Equipment

Large rimmed baking sheet (half sheet pan)
2 medium Mixing bowls
Whisk or fork
Measuring spoons & cups
Sharp knife & cutting board
Zester or fine grater (for lemon)
Tongs or spatula

Ingredients

2 pounds boneless skinless chicken thighs
1 ½ pounds sweet potatoes peeled & cut into ½-inch half moons
1 large apple Honeycrisp or Pink Lady, cubed
5 cups broccoli florets
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
½ teaspoon EACH: ground coriander ground allspice
2 cloves garlic minced
½ lemon zested and juiced

Instructions

Step 1: Heat the Oven & Prep the Pan

Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper or foil for easy cleanup. Trust me — this saves you scrubbing later.

Step 2: Make the Spice Mix

In a small bowl, mix together:
Morton kosher salt
oregano, rosemary, chili powder, smoked paprika, granulated garlic, cumin
coriander, allspice
Set aside.

Step 3: Prep the Chicken

Pat the chicken thighs dry with paper towels — this helps them brown better. Place them in a medium bowl. Add 1 Tbsp olive oil, 1 Tbsp honey, minced garlic, lemon zest, and lemon juice. Toss to coat.
Sprinkle HALF of the spice mix over the chicken. Toss again. Let it sit while you chop the veggies — even 5 minutes helps the flavor sink in.

Step 4: Toss the Veggies & Fruit

In another bowl, combine:
sweet potatoes
broccoli
apple cubes
red onion
Drizzle with 1 Tbsp olive oil. Sprinkle the REMAINING spice mix over top. Toss everything until evenly coated.

Step 5: Arrange on the Pan

Spread the veggie-apple mix across the baking sheet in a single layer. Don’t overcrowd — give everything room to roast, not steam.
Nestle the chicken thighs on top, skin-side up (even though they’re skinless, presentation matters!).

Step 6: Roast!

Pop the pan into the oven. Bake for 25 minutes, or until chicken hits 165°F internally and sweet potatoes are fork-tender.
No need to flip or stir — just walk away and let the oven do its thing.

Step 7: Serve & Enjoy!

Pull the pan out. Let it rest 3 minutes. Drizzle or dollop the yogurt sauce over each serving. Squeeze extra lemon if you like it zesty.

Notes

Don’t overcrowd the pan. If your sheet pan looks packed, split it between two pans. Crowding = steaming = soggy food. You want that crispy, caramelized edge on everything.

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