Like many sheet pan recipes, this sheet pan chicken dinner is exceedingly simple but so delicious! Just chicken thighs and sweet potatoes makes a filling, delicious meal that's gluten free, paleo, and Whole30.
Plus, I'll spill the secrets on super-crispy baked sweet potato fries!
Quick, easy sheet pan dinner for fuss-free weeknights
I love a good sheet pan or one skillet dinner for hectic weeknights! This one is an easy go-to. I'm always in the mood for sweet potato fries - and make dinner even easier by prepping protein, too.
There are endless variations to sheet pan recipes out there. I chose to deliberately keep this one simple - just sweet potatoes and chicken thighs - because oftentimes, keeping it simple is best.
The sweet potato fries will "fry" in the fat drippings from the chicken. That's one of the best parts, and one of the reasons I think this recipe works well!
What's in this sheet pan chicken dinner?
As you can probably tell from the recipe title, the three main ingredients are chicken thighs, sweet potatoes, and rosemary.
The chicken. My go-to chicken is always bone-in, skin-on chicken thighs. They're versatile, economical, and they taste so much better than chicken breast like in Gluten Free Skillet Pizza Chicken!
If you can't find bone-in, skin on chicken thighs, still opt for bone-in if you can. Otherwise, if all you can get are boneless chicken thighs, you'll probably have to add them to the sheet pan after 10 minutes or so. They'll cook a bit more quickly without the bone.
The sweet potatoes. Pretty basic here - just use orange sweet potatoes! You can peel them if you like, but the fries won't be ruined if they're not peeled.
Rosemary. Fresh is almost always best when it comes to using herbs. That said, if you don't have access to fresh rosemary or don't want to spend the money, you can sub for ½ teaspoon dried rosemary.
Arrowroot flour. Yes, you read that right! I've discovered that the best baked sweet potato fries get a little help from being tossed in arrowroot flour. Tried the same method here, and it works wonderfully! You can use potato starch instead, if you like.
How to make sheet pan chicken thighs with sweet potato fries
This recipe couldn't be easier (as most sheet pan recipes are)!
Peel the sweet potatos and cut into sticks. Pile 'em on a sheet pan - no need to get another bowl messy - and toss in arrowroot powder and salt. Then toss again with rosemary and olive oil.
Spread the sweet potatoes out, being sure each of them has a little space between the other, and nestle the chicken thighs among them.
Roast the sheet pan for 30 minutes. And there you go!
Ways to customize this recipe
Obviously, there are many, many, many ways to customize a sheet pan recipe.
Want to incorporate more veggies? Take out one of the sweet potatoes and toss in broccoli or brussels sprouts instead.
Not a rosemary fan? Use sage or thyme or a blend.
You can also swap the sweet potatoes for white potatoes, if you like!
More quick and easy one pan dinners
Did you try this recipe? I'd love to hear what you think! Comment below or tag me on Instagram.
Print📖 Recipe
Sheet Pan Chicken Thighs w/ Rosemary Sweet Potato Fries
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Like many sheet pan recipes, this sheet pan chicken dinner is exceedingly simple but so delicious! Use a variety of sweet potatoes for a multi-colored sheet pan dinner like the one pictured. Or stick to your favorite!
Ingredients
- 2 large sweet potatoes
- 2 tablespoons arrowroot flour
- 1 teaspoon sea salt, divided
- 1 ½ tablespoons extra virgin olive oil, divided
- 2 teaspoons chopped fresh rosemary, divided
- 4 bone-in, skin-on chicken thighs
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper.
- Peel sweet potatoes and cut into uniform ¼ inch sticks. Pile the sweet potatoes onto the baking sheet and sprinkle with arrowroot powder and ¼ teaspoon salt, tossing until the fries are coated. Add 1 tablespoon olive oil and 1 teaspoon rosemary and toss to coat. Spread the sweet potato fries out in a single layer, making sure there's a bit of space in between each fry.
- Nestle the chicken thighs among the sweet potato fries. Sprinkle with remaining salt, pepper, and rosemary, then drizzle with the remaining olive oil. Roast for 30 minutes. If the skin on the chicken thighs isn't crisped to your liking, turn the oven on to broil and broil for a minute or two.
- Split between 4 plates to serve. Store leftovers in an airtight container in the fridge for 3-4 days.
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