Chicken and Sweet Potatoes
This Sheet Pan Chicken and Sweet Potatoes recipe is an easy, flavorful dinner that’s perfect for a busy weeknight. With savory chicken, tender sweet potatoes, and a zesty yogurt dip, it’s a meal the entire family will enjoy. It’s healthy, simple to make, and requires minimal cleanup.
Ingredients
- 2 poundsboneless skinless chicken thighs
- 1 ½ poundssweet potatoes, peeled & cut into 1/2-inch half moons
- 1red onion, cut into 1-inch chunks
- 2 tablespoonsolive oil
- 1 tablespoonhoney
- 1 tablespoonmorton kosher salt
- 1 teaspooneach dried oregano, dried rosemary, chili powder, smoked paprika, granulated garlic, & cumin
- ½ teaspooneach coriander and allspice
- 2 clovesgarlic
- ½lemon, zested and juiced
- ¾ cupplain greek yogurt
- 1 tablespoonolive oil
- ½ teaspoondried dill
- ¼ teaspoonmorton kosher salt
Directions
- 1
Toss: Preheat the oven to 425°F. On a large sheet pan, combine the chicken thighs, sweet potatoes, red onion, olive oil, honey, kosher salt, oregano, rosemary, chili powder, smoked paprika, granulated garlic, cumin, coriander, allspice, and minced garlic. Toss everything together until evenly coated, then spread the mixture out in an even, single layer.
- 2
Bake: Roast for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the sweet potatoes are tender and slightly caramelized.
- 3
Make Yogurt Sauce: To make the yogurt sauce, add the lemon zest, lemon juice, and garlic to a food processor. Pulse a few times until the garlic is finely chopped. Add the greek yogurt, olive oil, dried dill, and salt. Pulse until everything is smooth and well combined. Serve the chicken and veggies with the yogurt sauce on the side.