Some nights I enjoy making a complicated (read messy) meal. Other nights, I need something quick and easy (and with very few dishes to clean). On these evenings, I love trying out a few one-pan recipes such as Sheet Pan Roast Chicken with Sweet Potatoes.
I found a recipe for roast chicken and vegetables on the Tasty app. We decided it was a great one to try. The original recipe called for green beans with it. But the beans we got had already started to get moldy, so we threw those in the compost bin. I was secretly ok with that because I really don’t care for fresh green beans like this!
We have been using fresh lemons in a lot of our cooking lately. We were drawn to this recipe for the lemon along with the other advantages. And the sweet potatoes, you can’t go wrong with some yummy seasoned sweet potatoes!
The recipe couldn’t be more simple to make, and with all the seasonings it comes out delicious! Chicken is our favorite meat to cook with because it’s so versatile. We all eat chicken any way it’s cooked. And with two boys who can be picky eaters sometimes, any meal I can make that feeds all four of us is a win for me.
Whenever I make a sheet pan recipe, I also make sure to line the pan with aluminum foil or a silicone mat. This makes the cleanup even easier.
Step by Step
Start by preparing the vegetables. Cut the sweet potato into chunks about one inch and slice the lemon. If you plan to use some lemon zest to garnish then it’s easier to zest the lemon before you slice it. Add these to a bowl with some olive oil, rosemary, thyme, garlic, salt, and pepper. You can either use a spoon or spatula to stir up the vegetables and seasonings. Or cover the dish and shake it. The boys had fun trying to use the garlic press.
Cover the sheet pan with foil if desired (to make clean up super easy) and lay the vegetables and lemon on one side of the pan.
Add the chicken breast to the other side and season it with a bit of salt, pepper, and paprika, then flip it over and do the same on the other side. Top each chicken breast with a slice of lemon.
Put the entire pan in the oven and bake it at 375 for about 20-30 minutes, or until the chicken is cooked through and the sweet potatoes are softened. Serve your Sheet Pan Roast Chicken with Sweet Potatoes warm and garnish with a bit of lemon zest.
Originally Published On: July 19, 2019
Sheet Pan Roast Chicken with Sweet Potatoes
- 2 sweet potatoes
- 1 lemon
- 1 tbsp olive oil
- 1 tbsp fresh rosemary (chopped)
- 1 tbsp fresh thyme (chopped)
- 1 clove garlic (minced)
- ½ tsp salt
- ¼ tsp pepper
- 2 chicken breasts (boneless, skinless)
- ¼ tsp paprika
- Preheat oven to 375F
- Cut the sweet potato into chunks about one inch and slice the lemon
- In a medium bowl, mix the sweet potatoes, lemon slices, olive oil, rosemary, thyme, garlic, salt, and pepper
- Lay out the potatoes on one side of a foil-lined sheet pan
- Lay the chicken on the other side and season with salt, pepper, and paprika
- Bake for about 20-30 minutes, until the chicken is cooked through and the vegetables are soft
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