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Baked Chicken with Sweet Potatoes

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This baked chicken with sweet potatoes and Brussels sprouts recipe makes the perfect easy, healthy, and delicious weeknight dinner. A sheet pan dinner idea that you can throw together in minutes.

three chicken thighs roasted with sweet potatoes and sprouts.

Baked chicken with sweet potatoes: this is an excellent sheet pan or tray bake dinner idea ready in about one hour (depending on how quickly you can clean and cut the vegetables). An easy, low-budget, family meal that only requires three main ingredients and some spices.

For more sheet-pan dinner ideas, check out Oven-Roasted Turkey Thigh with Potatoes, Pumpkin Potato and Sausage Bake, Baked Pork Chops and Potatoes, or Baked Lamb Chops.

Recipe ingredients

collage of four pictures of raw chicken, sweet potatoes, sprouts and spices.
  • Chicken thighs: 8 bone-in skin-on thighs. Alternatively, you can use 4 thighs and 4 drumsticks.
  • Sweet potatoes: You will need about 1 ½ lb/ 700 g. In my case, that much was 2 medium to large potatoes.
  • Brussels sprouts: They are optional and can be easily replaced when not in season. I add them during the winter months and replace them with other veggies in summer.
  • Seasoning: Olive oil and spices (fine sea salt or Kosher, black pepper, cumin, coriander, sweet paprika, and garlic powder).
    • Alternatively, you can use your favorite dry rub or chicken seasoning mixture.
    • Use about 1/3 of the seasoning mix for the thighs and toss the rest with the vegetables.

Add or replace some vegetables

  • Substitute sweet potatoes with regular potatoes, butternut squash, or pumpkin.
  • Replace the sprouts with other vegetables like onion wedges, thickly sliced bell peppers, broccoli florets, etc.

How to roast chicken with sweet potatoes?

  • Preheat the oven to 400°F/200°C and line a baking sheet with parchment paper.
  • Seasoning mixture: Mix the olive oil and all the spices in a small bowl.
  • Chicken: Dry the thighs with paper towels, place them on the baking tray, and brush them with about 1/3 of the seasoning mix (1). Arrange them on the sheet pan skin-side down.
    • Place the tray in the oven and bake the thighs for 10 minutes.
    • In the meantime, prepare the vegetables.  
four raw and seasoned chicken thighs close up.
  • Vegetables: Peel and cut the sweet potatoes into wedges (not too thick) (2), prepare the Brussels sprouts, and place them both in a large bowl (3). Toss them with the remaining spice mixture.
collage of two pictures of raw sweet potato wedges and raw brussels sprouts.
  • Roast the chicken and sweet potatoes for about 30-35 minutes until the thighs are cooked through, and the vegetables are soft and slightly caramelized.

Expert Tips

  • Use fresh sprouts; frozen and defrosted Brussels sprouts get soggy when roasted.
  • Don’t wash the chicken. According to USDA, that will only spread bacteria in your sink and increase the risk of foodborne infection. Bacteria will only be destroyed by heat during the cooking process.
  • Don’t forget to dry the chicken with a paper towel to help the spice mixture stick to it.
  • Arrange the ingredients in a single layer. If the baking tray is too small, it’s better to use two of them and roast the chicken and sweet potatoes in a fan-forced oven where you can cook two trays simultaneously. If using a fan-forced oven, preheat it to 360°F/ 180°C.

Recipe FAQ

How many thighs do I need per serving?

Two pieces. Or use 4 thighs and 4 drumsticks. Children will only need one thigh.

Can I cook this recipe with regular potatoes?

Sure. Cut them into wedges and add them to the baking sheet from the beginning; they need more cooking time than sweet potatoes. Or check out this recipe for Roasted Chicken Thighs and Potatoes.

How to check if the chicken is cooked through?

Use an instant-read thermometer; the internal temperature should be 165°F/74°C. If you don’t have one, make a small cut on the underside of a thigh near the bone. The flesh should be white and juicy, without traces of pink or red (Amazon affiliate link).

How to store and reheat?

Refrigerate leftovers in airtight containers for about 3 days. Reheat in the preheated oven at 350°F/180°C for 10-15 minutes or until heated through.
You can freeze the leftovers in an airtight container or freezer bag for up 2 months. Defrost in the fridge (preferably overnight) and reheat before serving.

What to serve with roasted chicken thighs and sweet potatoes?

The baked chicken thighs and potatoes are a complete one-sheet dinner, especially if you use Brussels sprouts or other vegetables. To make the meal more filling, serve some French baguette or another crusty bread on the side.

You can always serve a green salad with Yogurt Dressing or Raspberry Vinaigrette on the side, a Simple White Cabbage Salad, German Cabbage Salad or Coleslaw, or Beetroot and Feta Salad (with Balsamic Dressing). Or a Yogurt Mint Dip, Garlic Sour Cream Sauce, Peri Peri Sauce, or Mint Chimichurri.

four chicken thighs roasted with sweet potatoes and brussels sprouts.

More baked chicken thigh recipes

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close up golden brown thigh on sweet potatoes.

Baked Chicken with Sweet Potatoes

This baked chicken with sweet potatoes and Brussels sprouts recipe is a delicious and healthy weeknight dinner that you can throw together in minutes.
5 from 1 vote
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Course: Main Course, Poultry
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4 people
Calories: 739kcal
Author: Adina



  • 8 chicken thighs Note 1
  • 2 sweet potatoes about 1 ½ lb/ 700 g
  • 1 lb Brussels sprouts optional, Note 2


  • 3 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon sweet paprika powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon fine sea salt more to taste
  • ½ teaspoon ground black pepper


  • Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper.
  • Seasoning: Pour the olive oil into a small bowl. Add all the spices and mix well.
    3 Tbsp olive oil + ½ tsp garlic powder + ½ tsp sweet paprika powder + ½ tsp cumin + ½ coriander + 1 tsp fine sea salt + ½ teaspoon pepper
  • Chicken thighs: Dry the chicken thighs with paper towels. Place them on the baking sheet, skin-side down. Brush them with a bit of the seasoning mixture on the underside. Flip them and brush the skin as well. Bake the thighs for 10 minutes.
  • In the meantime, prepare the vegetables.
  • Peel and cut the sweet potatoes into wedges. Place them into a large bowl.
  • Clean the Brussels sprouts, and remove the outer leaves and the protruding part of the stem. Halve the very large ones cutting from top to bottom through the stem. Add them to the bowl containing the sweet potatoes.
  • Season vegetables: Pour all the remaining olive oil-spice mixture and toss well to coat the vegetables. Arrange them around the chicken thighs in a single layer.
  • Bake for 30-35 minutes until the chicken is cooked through (Note 3) and the vegetables are soft and slightly caramelized.


  1. Chicken: Or use 4 thighs and 4 drumsticks. Children will only need one thigh.
  2. Brussels sprouts: Leave them out if you don’t like them or when they are not in season. You can replace them with other vegetables, for instance, onions (cut into wedges or thick slices), broccoli florets, asparagus, bell peppers (thickly sliced), etc.
  3. Check that the chicken is cooked through with an instant-meat thermometer; the temperature should be 165°F/ 74°C (Amazon affiliate link). If the chicken is not there yet, roast it for 5 more minutes and check again. If you don’t have a thermometer, make a cut on the underside of the thigh near the bone, the meat should be white, without pink or red spots.


Serving: 2thighs with vegetables | Calories: 739kcal | Carbohydrates: 34g | Protein: 43g | Fat: 49g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 221mg | Sodium: 855mg | Potassium: 1307mg | Fiber: 8g | Sugar: 7g | Vitamin A: 17192IU | Vitamin C: 99mg | Calcium: 106mg | Iron: 4mg
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