Roasted chicken and sweet potatoes covered with rosemary and a slice of lemon on a brown plate

Sheet Pan Roast Chicken with Sweet Potatoes

Sheet pan roast chicken is perfect for busy nights when you need a quick meal and fast clean up! Pair it with sweet potatoes and lemon for a delicious meal.
Course Main Dish
Cuisine American
Keyword chicken, lemon, rosemary, sheet pan, sweet potatoes, thyme
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 455kcal
Author Stephanie Lynch



  • 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




Serving: 1each | Calories: 455kcal | Carbohydrates: 33g | Protein: 50g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 917mg | Potassium: 1370mg | Fiber: 5g | Sugar: 6g | Vitamin A: 18820IU | Vitamin C: 40.5mg | Calcium: 79mg | Iron: 2.6mg