Name: Baked Chicken with Sweet Potatoes Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 8 chicken thighs; 2 sweet potatoes (about 1 ½ lb/ 700 g); 1 lb Brussels sprouts; 3 tablespoons olive oil; ½ teaspoon garlic powder; ½ teaspoon sweet paprika powder; ½ teaspoon ground cumin; ½ teaspoon ground coriander; 1 teaspoon fine sea salt (more to taste); ½ teaspoon ground black pepper

Jump to Recipe·5 from 10 reviews

If you’ve been searching for a cozy, one-pan meal that truly satisfies, this Baked Chicken with Sweet Potatoes is about to become your go-to favorite. Imagine golden chicken thighs nestled among caramelized sweet potatoes and Brussels sprouts, all seasoned perfectly and roasted together until everything is tender, juicy, and brimming with flavor. It’s easy enough for a weeknight yet special enough for guests, making this Baked Chicken with Sweet Potatoes a versatile dish everyone needs in their dinnertime repertoire.

Baked Chicken with Sweet Potatoes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dish is in its delightful simplicity: each ingredient adds a unique touch, whether it’s vibrant color, earthy sweetness, or savory depth. Gather these basics, and you’re halfway to a delicious meal!

Chicken Thighs: Eight bone-in, skin-on thighs bring juicy flavor and crisp, golden skin that’s irresistible.
Sweet Potatoes: About 1 ½ pounds of sweet potatoes, peeled and cut into wedges, bring a gentle sweetness and gorgeous color to your pan.
Brussels Sprouts (optional): One pound adds a tender-crisp bite and earthy flavor; just trim, halve if large, and toss in for variety.
Olive Oil: Three tablespoons are essential for crisping the chicken and ensuring the veggies roast evenly; use a good quality oil for best results.
Garlic Powder: Half a teaspoon infuses a gentle, aromatic backdrop without overpowering the dish.
Sweet Paprika Powder: This half teaspoon gives a warm, slightly smoky undertone and a hint of color.
Ground Cumin: Half a teaspoon delivers earthy depth that pairs beautifully with both chicken and sweet potatoes.
Ground Coriander: Another half teaspoon adds a citrusy note, brightening each bite.
Fine Sea Salt: A full teaspoon (or a bit more to taste) sharpens and heightens all the flavors.
Ground Black Pepper: Half a teaspoon rounds it out with a touch of heat and complexity.

How to Make Baked Chicken with Sweet Potatoes

Step 1: Preheat and Prepare Your Baking Sheet

Start by preheating your oven to 400°F (200°C). This gives your chicken that fantastic golden, crispy skin. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking—trust me, you’ll thank yourself later!

Step 2: Mix Up the Seasoning Blend

In a small bowl, combine the olive oil, garlic powder, sweet paprika powder, ground cumin, ground coriander, sea salt, and black pepper. Give it a thorough stir so everything is blended—a spoonful of this mixture packs serious flavor! You’ll use it for both the chicken and the vegetables, making sure every bit is delicious.

Step 3: Prep and Season the Chicken Thighs

Pat the chicken thighs dry with some paper towels (this is key for crispy skin). Place them skin-side down on your lined baking sheet. Brush a little of the seasoning mix on the underside, then flip them over and brush that beautiful mixture all over the skin. Slide the chicken into the oven and bake for about 10 minutes while you prep your veggies.

Step 4: Prepare the Sweet Potatoes and Brussels Sprouts

Peel and cut your sweet potatoes into chunky wedges—nothing too dainty, you want them hearty and satisfying. If you’re using Brussels sprouts, give them a trim, toss out the outer leaves, and halve any big ones (so everything roasts evenly). Pop all the veggies in a large bowl, ready for seasoning.

Step 5: Season and Arrange the Vegetables

Drizzle the rest of your olive oil-spice blend over the sweet potatoes and Brussels sprouts. Toss everything together until each piece is glistening with flavor. Arrange the vegetables in a single layer around the chicken thighs on the baking sheet, spreading them out so they roast rather than steam.

Step 6: Finish Roasting Everything Together

Return the pan to the oven for another 30–35 minutes. By the end, the chicken should be gorgeously golden and cooked through, while the sweet potatoes and Brussels sprouts caramelize and soften. The aroma is irresistible—you’ll barely be able to wait before digging in!

How to Serve Baked Chicken with Sweet Potatoes

Garnishes

A touch of fresh herbs can really brighten up your platter. Try a scattering of chopped flat-leaf parsley or cilantro for a pop of green and fresh flavor. A few lemon wedges on the side let everyone squeeze over a little tang, cutting through the richness in the most delightful way.

Side Dishes

Honestly, Baked Chicken with Sweet Potatoes is a meal in itself, but if you want a little extra, think simple: a peppery arugula salad, a loaf of warm crusty bread for sopping up juices, or even a bowl of fluffy rice for extra comfort.

Creative Ways to Present

For a family-style presentation, bring the whole baking tray directly to the table and let everyone help themselves. Hosting a dinner? Plate the chicken atop a bed of roasted veggies for an elegant look. You can even pile everything onto a wooden serving board for a rustic, inviting feel—a showstopper for casual gatherings!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let them cool, then transfer to an airtight container and refrigerate. Baked Chicken with Sweet Potatoes stays delicious for up to 3 days, and the veggies soak up even more of that wonderful seasoning overnight.

Freezing

This dish is freezer-friendly, making it great for future meal prep. Once cooled, portion the chicken and veggies into freezer-safe containers. They’ll keep well for up to 2 months—just thaw overnight in the fridge before reheating.

Reheating

To recapture that fresh-from-the-oven magic, reheat Baked Chicken with Sweet Potatoes in the oven at 350°F until everything is warmed through and the chicken skin is crisp. If you’re short on time, a microwave works too, though the skin won’t be as crisp. Either way, it’ll be just as tasty!

FAQs

Can I use boneless, skinless chicken thighs or breasts instead?

Absolutely! Boneless cuts will cook faster, so start checking for doneness around 25 minutes. Keep in mind, skin-on thighs provide the most juicy flavor and golden color, but you can easily swap according to your preferences or what you have on hand.

What can I substitute for Brussels sprouts?

Feel free to get creative here! Chopped carrots, cauliflower florets, or even green beans would be delicious tucked in with the sweet potatoes. Just aim for similar-sized pieces to ensure even roasting.

How do I know when the chicken is cooked through?

The best way is to use a meat thermometer: the thickest part of the chicken should hit 165°F (74°C). The juices should run clear and the skin will be noticeably crisp and golden—perfection!

Is this recipe gluten free?

Yes, Baked Chicken with Sweet Potatoes is naturally gluten free, making it a fantastic dinner option for anyone avoiding gluten. Just double-check your spices if you’re using premixed blends.

Can I add other veggies to the pan?

Definitely! Feel free to toss in red onions, bell peppers, or even cherry tomatoes. Just remember to cut everything into similar-sized chunks so it all roasts evenly with the chicken and sweet potatoes.

Final Thoughts

If you’re ready to bring warmth and incredible flavor to your dinner table, give Baked Chicken with Sweet Potatoes a try. It’s an easy, crowd-pleasing dish that always comes out beautifully—whether you’re cooking for family, friends, or just yourself. I hope it becomes as beloved in your kitchen as it is in mine!