Name: Sheet Pan Chicken Thighs and Sweet Potato
Prep time: 15 min
Cook time: PT-488449H10M33S
Total time: PT-488449H10M33S
Cuisine: American / Comfort Food
Ingredients: 6 chicken thighs, skin on and bone in; 3 large sweet potatoes, cut into wedges; 3 bell peppers, deseeded and cut into chunks; 1 red onion, peeled and cut into wedges; 2 clementines, cut into slices; 2.5 tablespoons olive oil; Juice of half a clementine; 1 teaspoon garlic purée; 1 teaspoon ground cinnamon; 1 teaspoon paprika; ¾ teaspoon ground allspice; Salt, to taste; Ground black pepper, to taste

Why You’ll Love This Recipe

This sheet pan meal is simple, hands-off, and packed with flavor. Sweet potatoes and clementines add natural sweetness, while the paprika, cinnamon, and allspice create a subtle warmth that elevates the chicken. Everything roasts together, making cleanup easy and the flavors beautifully melded. It’s a healthy, balanced, and visually stunning dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken and vegetables:

6 chicken thighs, skin on and bone in
3 large sweet potatoes, cut into wedges
3 bell peppers, deseeded and cut into chunks
1 red onion, peeled and cut into wedges
2 clementines, cut into slices (can substitute satsumas or tangerines)

For the marinade:

2.5 tablespoons olive oil
Juice of half a clementine
1 teaspoon garlic purée
1 teaspoon ground cinnamon
1 teaspoon paprika
¾ teaspoon ground allspice
Salt, to taste
Ground black pepper, to taste

Directions

Prepare the marinade: In a small bowl, whisk together olive oil, clementine juice, garlic purée, cinnamon, paprika, allspice, salt, and pepper.
Marinate chicken: Place chicken thighs in a large bowl or zip-top bag and pour half of the marinade over them. Let sit for at least 15–30 minutes (or up to overnight in the fridge for more flavor).
Prepare vegetables: Toss sweet potatoes, bell peppers, and red onion with the remaining marinade in a separate bowl.
Assemble sheet pan: Preheat oven to 400°F (200°C). Arrange marinated chicken and vegetables on a large baking sheet in a single layer. Add clementine slices around the pan.
Roast: Bake for 35–45 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized.
Serve: Arrange on a platter and spoon any pan juices over the top. Serve warm.

Servings and Timing

Serves: 4–6
Prep time: 15 minutes
Cook time: 35–45 minutes
Total time: 50–60 minutes

Variations

Add other root vegetables like carrots, parsnips, or butternut squash for variety.
Swap chicken thighs for drumsticks or boneless chicken breasts (adjust cooking time accordingly).
Sprinkle with fresh herbs such as parsley, cilantro, or thyme before serving.
Add a drizzle of honey or maple syrup over vegetables for extra sweetness.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave until warmed through.

FAQs

Can I make this recipe ahead of time?

Yes, you can marinate the chicken and prepare the vegetables the night before. Roast just before serving.

Can I use frozen chicken thighs?

Yes, thaw completely before marinating and roasting.

Can I make this gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I use fresh garlic instead of garlic purée?

Yes, substitute 1–2 minced garlic cloves.

Can I cook everything together in one pan?

Yes, just ensure chicken and vegetables are in a single layer for even roasting.

Conclusion

Sheet Pan Chicken Thighs and Sweet Potato is a simple, flavorful, and colorful one-pan dinner that’s perfect for busy weeknights or casual entertaining. With juicy chicken, roasted vegetables, and a hint of citrus and warm spices, this dish is both comforting and vibrant. Minimal prep, easy cleanup, and maximum flavor make it a weeknight winner.