Sheet Pan Roasted Sweet Potatoes and Chicken
User Reviews
4.5
Sheet Pan Roasted Sweet Potatoes and Chicken
Description
Sheet Pan Roasted Sweet Potatoes and Chicken starts by preheating the oven to 425°F and lining a baking sheet for easy cleanup. Sweet potatoes are peeled, diced, coated with olive oil, salt, and pepper, then roasted for 15 minutes to begin softening and caramelizing. After this, chicken breast pieces and red onion wedges are added to the pan, drizzled with olive oil and sprinkled with coriander, salt, and pepper.
The combined ingredients roast for another 15 minutes until the chicken is cooked through and the vegetables are tender. The high heat develops browning on the sweet potatoes and onions, adding texture and flavor. The coriander provides a subtle aromatic warmth that complements the natural sweetness of the potatoes and mild chicken flavor.
This one-pan meal is convenient and practical, cooking everything at once and serving immediately while warm. Leftovers store well in the refrigerator for several days.
Ingredients
- 2 sweet potato peeled and diced into 1/2-inch pieces, medium/large
- 3 to 4 tablespoons olive oil divided
- ½ teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- 1.25 to 1.50 pounds chicken breast cut into bite-sized pieces, boneless skinless
- 1 red onion peeled and cut into chunks or wedges, medium/large
- 1 teaspoon Coriander or to taste
Instructions
- Preheat oven to 425F and line a baking sheet with aluminum foil for easier cleanup.
- Add the sweet potatoes, evenly drizzle with 2 to 3 tablespoons olive oil, evenly season with salt and pepper, toss with your hands to coat evenly, and bake for 15 minutes. While the potatoes bake, prep the chicken and onion.
- After 15 minutes, remove the baking sheet from the oven, flip the sweet potatoes, and add the chicken and red onion.
- Evenly drizzle with 1 tablespoon olive oil, sprinkle with coriander, and bake for about 15 minutes or until chicken is cooked through and vegetables are tender. Cooking time will vary based on the thickness of the chicken, size of potatoes, and being that this is quite a hot oven, check early and often so you don’t overcook the chicken or burn the potatoes.
- Serve immediately.
Notes
- Best enjoyed warm and freshly roasted for optimal texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 464kcal | 23% |
| Carbohydrates | 15g | 5% |
| Protein | 54g | 108% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 145mg | 48% |
| Sodium | 412mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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