Description
Boneless, skinless chicken thighs are a staple on our weeknight family dinner menu. They’re quick to prepare (just 20 minutes in a hot oven) and reliably tender and flavorful. Plus, they are affordable and pretty difficult to overcook. What’s more, they’re also great for leftovers.
My sheet pan chicken with sweet potatoes recipe is incredibly simple and endlessly adaptable. The marinade—lime juice, maple syrup, garlic powder, salt, and pepper—transforms chicken thighs into juicy, caramelized perfection. Plus, everything (including the sweet potatoes) cooks on one sheet pan. That means you have less cleanup to deal with after dinner.
My son likes to slather some Dijon mustard on the inside of a pita, add some romaine lettuce and pickles, and make a wrap out of the chicken and sweet potatoes. For a lighter option, you can pair it with a crisp green salad or Caesar salad. But honestly, this is a complete meal on its own.
Make It Ahead
In my house, this recipe is a lifesaver for busy weeknights. I marinate the chicken on Sunday night, pop it in the fridge, and it’s ready to go straight into the oven on Monday night. But the real beauty of this dish is how well it freezes. Simply make the marinade in a zip-top bag, add the chicken thighs, and freeze it for later.
When you’re ready to cook, defrost the chicken in the fridge overnight, and all you need to do is prepare the sweet potatoes before roasting. It’s the kind of recipe that’s perfect for planning ahead while still feeling delicious and effortless.
Ingredients
For four servings, you’ll need:
- 1/4 cup lime juice (from 2 limes)
- 1/4 cup light maple syrup
- 4 tablespoons vegetable oil, divided
- 1 teaspoon garlic powder
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 2 pounds boneless, skinless chicken thighs (roughly 8 thighs)
- 2 medium sweet potatoes (about 1 pound), peeled and diced into 1-inch cubes
In a small bowl, whisk together the lime juice, maple syrup, 2 tablespoons oil, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Place the chicken thighs in a zip-top bag or shallow dish. Pour the marinade over the chicken, seal the bag (or cover the dish), and ensure the chicken is evenly coated. Refrigerate for at least 1 hour or up to 24 hours for deeper flavor.
When you are ready to cook, preheat the oven to 400°F and set the chicken on the counter to warm up a bit. Line a large baking sheet with parchment paper or foil for easy cleanup.
Spread out the diced sweet potatoes on the baking sheet. Drizzle with the remaining 2 tablespoons of oil and season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Toss them lightly on the pan to coat evenly, then arrange in a single layer, leaving space for the chicken. Remove the chicken from the marinade, letting any excess drip off, and place the thighs among the sweet potatoes on the baking sheet. Discard the remaining marinade.
Roast in the oven for 20 to 25 minutes, flipping both the chicken and sweet potatoes halfway through to ensure even cooking and browning. The chicken is done when it reaches an internal temperature of at least 165°F, and the sweet potatoes should be tender with lightly caramelized edges.
Instructions
Simple Tweaks
- Add 1/2 teaspoon of ground cumin or turmeric to the marinade for more depth of flavor.
- To spice it up, add some ground cayenne or chili flakes to taste.
- Substitute sweet potatoes with butternut squash or carrots.
Using Up Leftovers
Shredded chicken is the ultimate multitasker. Leftovers can be transformed into other dishes with minimal effort. Use the shredded chicken in soups, wraps, tacos, or enchiladas, toss it into a salad, or layer it over a grain bowl for a completely new meal. As for the roasted sweet potatoes, they’re amazing in an omelet or breakfast hash the next morning.