How often is it that the clean up after dinner is what gets you all crazy and not cooking dinner itself? This describes me to a tee and that is why I love one pan or in this case, one sheet dinners. You get all the same flavors, but none of the mess.
This Sweet Potatoes and Chicken Sheet Pan Recipe is great for weekly meal prep. It is easy to store for lunches or to warm up when you need a quick dinner. It only takes 45 minutes and yes, one sheet pan. I love to serve this dish over a bed of fresh spinach or if you prefer, cooked spinach. Toss in the spinach the last five minutes of baking.
It is also perfect for fall with all the fall flavors.This recipe will make four servings and if you have a favorite vegetable, you can always add it. I often add red peppers.
Sweet Potatoes and Chicken Sheet Pan Recipe
- 2 medium sweet potatoes diced into 1/2 inch cubes
- 2 large boneless skinless chicken breasts cut in 1 inch square pieces
- 4 chicken thighs cut in 1 inch squares pieces
- 1 medium onion diced (we prefer a red or sweet, bu use your favorite)
- 2 chopped garlic cloves
- 1 red pepper diced – optional
- 1/4 cup olive oil
- 4 teaspoons of your favorite fresh herbs chopped (you can combine them) like thyme, rosemary, or sage. IF you do not have fresh, you can use dried.
- Salt and pepper to taste
The instructions are way too easy…Ready?
- Preheat oven to 400 degrees while prepping all the ingredients.
- On a rimmed large sheet pan, drizzle a tablespoon of the olive oil and place the sweet potatoes on the tray.
- Add salt and pepper.
- Toss the potatoes to make sure sweet potatoes don’t stick to tray when cooking.
- Bake sweet potatoes for 20 minutes.
- While sweet potatoes are baking, mix all of the ingredients in a large bowl with the remaining olive oil.
- After 20 minutes, remove the sweet potatoes from the oven and let them cool for 10 minutes.
- Add the sweet potatoes to the large bowl and toss with the other ingredients.
- Pour the mixture onto the sheet pan.
- Bake an additional 20 minutes until the chicken is cooked through.
I am a home cook that does things my way. In my kitchen, I make breakfast, pack lunches, prepare snacks, and cook dinner. During the week, we eat real food that is homemade, organic, and local. On the weekends we do explore more of our local restaurants. I bake my own bread, juice fresh oranges every other day, and make my own kombucha and other weekly favorites.