Sheet Pan Chicken Thighs and Sweet Potato Dinner
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
5
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Calories
467 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Chicken Thighs and Sweet Potato Dinner
Description
Sheet Pan Chicken Thighs and Sweet Potato Dinner brings together chicken thighs with a mix of sweet potato wedges, bell peppers, red onion, and clementine slices on one pan. A marinade combining olive oil, clementine juice, garlic puree, ground cinnamon, paprika, and allspice coats the ingredients, providing a balance of warmth and brightness. Roasting at a high temperature yields tender chicken with crispy skin and vegetables that begin to caramelize around the edges, enhancing their sweetness and texture.
The flavor profile is a blend of aromatic spices complemented by the citrus notes from fresh clementines, which add moisture and subtle acidity. The combination of the tender meat, caramelized vegetables, and fresh fruit slices creates a dish that is both hearty and refreshing without complex preparation.
Serving this dinner requires just a single baking sheet, making it practical for everyday meals. The leftovers reheat well, and the recipe allows for flexibility with vegetables—substitutions like rutabaga, regular potatoes, or zucchini suit personal preferences. Marinating the chicken longer intensifies the seasoning, while optional broiling post-roast crisps the skin further. This dish fits well into a family meal or casual dinner with minimal fuss.
Key points include patting the chicken dry before marinating to improve seasoning adherence and using bone-in thighs for juiciness. Boneless thighs reduce cooking time and require adjusting vegetable size accordingly. Lining the pan with foil facilitates cleanup, and adding a sweetener or heat can customize flavor depth and spice level.
Ingredients
- 6 chicken thighs skin on and bone in
- 3 sweet potatoes large, cut into wedges
- 3 pepper bell deseeded and cut into chunks
- 1 red onion peeled and cut into wedges
- 2 clementines can be satsumas or tangerines too, cut in slices
Marinade
- 2.5 tbsp olive oil
- clementine juice of half
- 1 tsp Garlic puree
- 1 tsp ground cinnamon
- 1 tsp paprika
- ¾ tsp ground allspice
- salt
- black pepper ground
Instructions
The easy peasy way:
- Preheat the oven to fan assisted 200C / 220 C / 425F / Gas 8 and lightly oil a rimmed sheet pan.
- Add all the ingredients to the sheet pan and mix.
- Add to the oven and bake for 30-35 mins until chicken is cooked through and the veggies are starting to get caramelised. Please check your chicken temperature which should be at least 74C (165F)but it's especially important to do so when cooking from frozen.
The you have more time way:
- Mix the marinade ingredients in a non-reactive bowl, add the chicken in and let marinate for about 30 mins.
- Preheat the oven to fan assisted 200C / 220 C / 425F / Gas 8 and lightly oil a rimmed baking sheet.
- Add the rest of the tray bake ingredients to the chicken and mix and transfer to the prepared sheet pan.
- Add to the oven and bake for 30-35 mins until chicken is cooked through and the veggies are starting to get caramelised.
Notes
- Pat chicken thighs dry before marinating to enhance seasoning adherence and flavor.
- For stronger flavor, marinate chicken for several hours or overnight.
- Boneless thighs cook faster; reduce cooking time by 7-10 minutes and cut vegetables smaller.
- Broil chicken for 3-5 minutes after baking to crisp the skin if desired.
- Line the baking tray with foil for easier cleanup.
- Vegetables can be varied; try potatoes, rutabaga, or zucchini as alternatives.
- Add honey or maple syrup for extra caramelization and sweetness if preferred.
- Incorporate other spices like cumin, coriander, or curry for different flavor profiles.
- To add heat, use red chili flakes, cayenne pepper, or sriracha sauce.
- For a lemon variation, substitute clementines with lemon slices and balance acidity with a bit of honey.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 26g | 9% |
| Protein | 24g | 48% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 132mg | 44% |
| Sodium | 151mg | 6% |
| Potassium | 760mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 11665IU | 233% |
| Vitamin C | 75.7mg | 84% |
| Calcium | 61mg | 6% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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