This baked chicken and sweet potatoes recipe is one of those dependable weeknight dinners that you find yourself making gain and because of its ease and flavor. Juicy chicken, tender sweet potatoes and sliced red onions are tossed with herbs and spices like rosemary and oregano and then all roast on one pan in about 35 minutes.

A sheet pan with baked chicken, diced sweet potatoes, red onions, and rosemary. A hand uses a wooden spatula to serve this delicious sheet pan chicken and sweet potatoes meal, with extra herbs and seasonings visible on the side.

Dinner has to be made

There are recipes that stop you in your tracks because they’re just…..exciting. And then there are the recipes that kind of feel like your favorite pair of jeans. Simple, but you know you love them and they are just….dependable. This baked chicken and sweet potato recipe is “a favorite-pair-of-jeans kind of dinner.” She is simple in the very best way. Reliable, comfortable, and somehow exactly what you were hoping for….again just like those jeans you love and reach for when you don’t want to think too hard but also want something you love.

This is a one sheet pan dinner. Love those (I am eating the leftovers of my Sheet Pan Lemon Chicken and Broccoli Gnocchi as I type). But I think it is important to note that when you make a really good, favorite-jeans kind of sheet pan recipes, rarely is it dump and go. Usually the ingredients need vastly different cook times to shine. And that is what I do here. Sweet potatoes simply take longer than chicken, so instead of overbaking the chicken until it’s dry (because nobody wants that), I give the potatoes a little head start before adding the chicken to the pan. The sweet potatoes become tender, the chicken stays juicy, and everything finishes together on one sheet pan in about 35 minutes. Exactly how weeknight dinners should be.

This is a simple recipe, but don’t mistake that for boring. Flavor-wise….she sings from the pantry herbs and spices we stir into the oil and coat them with before cook. Rosemary and oregano are one of my favorite combinations with sweet potatoes, and the red onion softens as it roasts, adding just enough sweetness to tie everything together. It’s not trying to be the fanciest dinner you’ll ever make…it just wants to be your favorite pair of jeans. (Case in point: when my photographer sent over the finished photos for this update, her note simply said, “Love love love this one!” And knowing her, I knew she deeply meant it. It’s just that kind of dinner.)

Let’s make dinner together. Just you and me….

Ingredients for sheet pan chicken and sweet potatoes are arranged on a marble surface: raw chicken cubes in a bowl, two sweet potatoes, a red onion, fresh rosemary sprigs, a bottle of oil, and a bowl of assorted spices.
Just and handful of ingredients for this one!
A bowl of cubed sweet potatoes being mixed with spices using a wooden spoon, alongside sliced red onions, rosemary, olive oil, and a baking sheet nearby on a marble countertop—perfect for preparing a flavorful sheet pan chicken and sweet potatoes meal.
Toss the sweet potatoes with oil and seasonings.
A baking sheet covered with parchment paper holds evenly spread, seasoned cubes of butternut squash—perfect for pairing with classic sheet pan chicken and sweet potatoes. Two hands hold the tray on a marble countertop, with rosemary, red onion, and olive oil nearby.
Spread them out on a big ‘ol baking sheet and let them start baking while you prep the chicken.
A hand stirs herbs and oil in a glass bowl with a wooden spoon. Nearby are bowls of sliced red onion, raw chicken pieces, fresh rosemary, and a bottle of olive oil on a white surface—everything you need to prepare delicious sheet pan chicken and sweet potatoes.
Mix the oil and seasonings for the chicken in a large bowl.
A bowl of raw chicken pieces and sliced red onions being mixed with a wooden spoon, surrounded by fresh rosemary and a bottle of olive oil on a marble surface—perfect prep for a flavorful sheet pan chicken and sweet potatoes dinner.
Add the chunks of chicken and red onion and give everything a toss.
A hand uses a wooden spatula to move roasted sweet potato cubes on a baking sheet, arranged around the pan’s edges. Another hand holds the sheet; herbs and marinated chicken are nearby, ready to complete this delicious sheet pan chicken and sweet potatoes meal.
Take the potatoes out of the oven and push them to the sides of the baking sheet.
A baking sheet with diced sweet potatoes, raw chicken pieces, and sliced red onions, seasoned and ready to bake as a delicious sheet pan chicken and sweet potatoes meal, on a marble countertop with a cloth napkin and herbs nearby.
Add the chicken and red onions to the space in the baking sheet.
A delicious sheet pan chicken and sweet potatoes dinner comes together as diced sweet potatoes surround cubed chicken, sliced red onions, and fragrant rosemary. Hands hold the pan while a wooden spoon stirs the vibrant mixture. A bowl of rosemary and a bottle of oil sit nearby, ready to add even more flavor to this easy one-pan meal.
Back into the oven to cook until the chicken is cooked through and potatoes are tender.
A baking sheet filled with roasted sheet pan chicken and sweet potatoes, diced chicken cubes, red onion slices, and rosemary sprigs. Hands hold the tray while a wooden spoon scoops some food. A bowl of pepper and oil are nearby.
Mix everything together.
A bowl with roasted sheet pan chicken and sweet potatoes, red onions, and broccoli florets, garnished with fresh rosemary. A fork rests on the plate, and a hand holds the bowl.
And serve it up!
A sheet pan with baked chicken, diced sweet potatoes, red onions, and rosemary. A hand uses a wooden spatula to serve this delicious sheet pan chicken and sweet potatoes meal, with extra herbs and seasonings visible on the side.
5 from 2 votes

One-Pan Baked Chicken and Sweet Potatoes

Yield: 5 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Cuisine: American
Course: dinner
Author: Taesha Butler
This baked chicken and sweet potatoes recipe is one of those dependable weeknight dinners that you find yourself making gain and because of its ease and flavor. Juicy chicken, tender sweet potatoes and sliced red onions are tossed with herbs and spices like rosemary and oregano and then all roast on one pan in about 35 minutes.
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Ingredients
 

For sweet potatoes:

  • 2 pounds sweet potatoes, about 2 medium potatoes. Scrubbed clean and cut into ½-inch dice
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika

For chicken:

  • 1 tablespoon finely chopped fresh rosemary , or ½ teaspoon dried rosemary
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano , or dried Italian seasoning
  • 1½ pounds boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 small red onion , cut into ¼-inch slices (optional)

Instructions
 

  • Heat the oven to 400℉ Line a standard, rimmed baking sheet with parchment paper for easy cleanup.
  • In a large bowl, toss the diced sweet potato with the oil and seasonings. Spread evenly on the prepared baking sheet
  • Roast the sweet potatoes for 20 minutes.
  • While the sweet potato is in the oven, mix the rosemary, oil, salt, pepper, garlic powder, and dried oregano in the large bowl. Add the chicken and onion (if using) and toss to coat.
  • Once the 20 minutes is up, remove the pan from the oven. Push the sweet potatoes to the edges of the pan so there is enough room in the center for the chicken.
  • Place the chicken and onion in the center of the pan, spreading the pieces out a bit so they aren’t touching.
  • Place the pan back in the oven to cook the chicken, about 15 minutes or until the internal temperature of the chicken has an internal temperature of 165℉.
  • Scoop the chicken and sweet potatoes onto plates and serve warm.
    Let leftovers cool completely before transferring to an air-tight container and storing in the fridge for up to 4 days.
Serving: 1/5 the recipe or 200g or about 2 cups, Calories: 423kcal, Carbohydrates: 39g, Protein: 32g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.02g, Cholesterol: 87mg, Sodium: 725mg, Potassium: 1167mg, Fiber: 6g, Sugar: 9g, Vitamin A: 25896IU, Vitamin C: 8mg, Calcium: 73mg, Iron: 2mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.

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