Description
A simple and delicious sheet pan dinner featuring tender roasted sweet potatoes, seasoned chicken thighs, and colorful vegetables all cooked together for an easy, wholesome meal.
Ingredients
2 medium sweet potatoes, peeled and cut into 1-inch cubes
4 bone-in, skin-on chicken thighs
1 red bell pepper, seeded and cut into 1-inch pieces
1 small red onion, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the sweet potato cubes, red bell pepper pieces, and red onion chunks.
Add 1 tablespoon of olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the vegetables. Toss well to coat evenly.
Place the seasoned vegetables on a large rimmed baking sheet in a single layer.
In the same bowl, add the chicken thighs. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper. Rub the seasoning evenly over the chicken.
Arrange the chicken thighs on the baking sheet among the vegetables, skin side up.
Roast in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender when pierced with a fork.
Remove the sheet pan from the oven and let rest for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken and vegetables before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes