You know those nights when you’re exhausted but you really want something yummy and hearty for dinner? If you’re having one of those days, then you need to try this for supper. This heavenly 10-minute sweet potato and chicken sheet pan dinner is so easy to throw together! You won’t believe how amazing it tastes. 🙂
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Heavenly 10-Minute Sweet Potato and Chicken Sheet Pan Dinner
You can make this recipe and tweak it some to make it yours. The stars of the show in this recipe are the chicken and the root vegetables. My favorite combination is sweet potatoes, potatoes and onion. I’ve used other components in it such as brussels sprouts, carrots and celery. If you had some parsnips laying around, I bet those would be awesome in this dish.
I love sheet pan dinners.
The person that came up with the idea of throwing a bunch of stuff on a pan and cooking it needs an award. For real.
There isn’t an easier way to get a delish dinner unless you order take out (which doesn’t count!).
What You Need
The first thing you need for this dinner is a large sheet pan. I would recommend the largest one you have because you will fill it up. I always cover my sheet pan with aluminum foil so after we’ve eaten, I just take the foil off and throw it in the trash. Even the clean up with this dinner is easy!
For the dinner, you’ll need a one and a half to two pound pack of chicken, either legs or thighs. I always use a dark meat in this dinner because it seems to have more juice and doesn’t dry out as quickly in the oven.
The juices will leak down into the vegetables, which makes them oh so yummy. You’ll also need two large sweet potatoes, three large potatoes, an onion, olive oil, pepper, salt, thyme and parsley.
Once I cover the pan with foil, I go ahead and preheat the oven to 375 degrees. That way it is ready by the time I get the food ready to go in the oven.
Once the oven is heating, I start peeling my potatoes. I cube the potatoes up into one to one and a half inch cubes. I spread the potatoes out on the pan, making sure to mix the sweet and regular potatoes up. Now, I cut up my onion into pieces that are about one inch as well. I layer the onions on the pan with the potatoes.
We like to use homegrown vegetables in our meals. Check out how we planted potatoes this year.
Taking Care of the Vegetables
Now that I’ve got my vegetables on the pan, I take my olive oil and drizzle about 1-2 tablespoons on the pan. Sometimes, depending on the size of my onion and potatoes, I can coat all of the with only one tablespoon, sometimes it takes two.
Once I’ve drizzled the oil, I use my hands and really make sure that all of the vegetables are coated in oil. The oil helps to caramelize the vegetables, so they all need to be well coated. It also helps the seasonings to stick to the vegetables.
When all of the vegetables are coated, I sprinkle about half a teaspoon of ground thyme over the top of the vegetables. Then I sprinkle about a half teaspoon of ground black pepper over the vegetables also.
I’ve tried sprinkling salt over the vegetables, but it seemed to take away from the sweetness that the vegetables get, so I prefer it without salt.
Taking Care of the Chicken
When the vegetables are done, I start working on the chicken.
I rinse my chicken and pat it dry. I coat it in olive oil and lay it over the top of the vegetables.
While it’s on top of the vegetables, I sprinkle about a half teaspoon of ground thyme on the chicken, along with about a half teaspoon of black pepper. I don’t worry too much if I get a little extra seasoning on the vegetables, but I aim for the chicken. 🙂
Now, I do put a little tiny pinch of salt on each piece of chicken. I top the rest of the entire pan off with a half tablespoon of parsley flakes.
I put the entire pan in the oven and let it cook away.
You’ll know its done when you cut into the chicken and the juices run clear. If you use chicken legs, you’ll know it’s getting close when the bones turn dark. The vegetables will shrink and caramelize.
This takes about an hour and ten minutes.
If you’re a fan of chicken dinners that seem more complicated than they actually are, check out my southern style chicken and dumpling recipe that uses canned biscuits!
This dinner tastes like a five star meal, and it only takes about ten minutes of work. It’s also pretty cheap, which is a plus! Now it’s ready to be put in the oven! How hard was that? The hardest part is probably peeling the potatoes, and that’s not too bad!
Try it out and let me know what you think!
Here’s the short, printable version. 🙂
- 1.5-2 lbs bone-in dark meat chicken, such as thighs or legs
- 2 large sweet potatoes
- 3 large potatoes
- 1 large sweet onion
- 2-3 tablespoons olive oil
- 1 teaspoon ground thyme
- 1 teaspoon ground black pepper
- 1 tablespoon parsley flakes
- salt, to taste
- Line a large sheet pan with aluminum foil.
- Preheat the oven to 375 degrees.
- Peel the sweet and regular potatoes.
- Cut the potatoes into 1-1.5 inch cubes. Place on the sheet pan.
- Cut the onion up into one inch pieces. Place on the sheet pan.
- Drizzle 1-2 tablespoons olive oil on the vegetables.
- Using your hands, make sure the vegetables are coated evenly and completely with oil.
- Sprinkle half a teaspoon of thyme over the vegetables.
- Sprinkle half of a teaspoon of pepper over the vegetables.
- Rinse the chicken and pat dry.
- Using the remaining tablespoon of olive oil, coat the chicken in oil.
- Place the coated chicken pieces on top of the vegetables, skin side up if using thighs.
- Sprinkle the remaining thyme and pepper over the chicken.
- Sprinkle a small pinch of salt over each piece of chicken.
- Sprinkle the parsley over the entire dish.
- Put the pan in the oven for an hour and ten minutes to cook.
How do you do an easy dinner? Let me know below!
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