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Sheet Pan Chicken Thighs and Sweet Potato

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Sheet Pan Chicken Thighs and Sweet Potato is a vibrant, flavorful, and easy-to-make one-pan dinner. Juicy chicken thighs roast alongside sweet potatoes, bell peppers, red onion, and bright clementine slices, all coated in a warm, spiced marinade.

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

Instructions

  1. In a small bowl, whisk together olive oil, clementine juice, garlic purée, cinnamon, paprika, allspice, salt, and pepper to prepare the marinade.
  2. 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).
  3. Toss sweet potatoes, bell peppers, and red onion with the remaining marinade in a separate bowl.
  4. 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.
  5. Bake for 35–45 minutes, or until chicken reaches 165°F (74°C) and vegetables are tender and caramelized.
  6. Arrange on a platter and spoon any pan juices over the top. Serve warm.

Notes

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.

Nutrition

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