How long to cook sheet pan chicken and potatoes in the oven?

When I make this recipe, I find that starting the sweet potatoes first is key. I roast them for about 15 minutes on their own, then add the chicken to the pan. From there, another 20–25 minutes at 400°F (200°C) usually gets everything perfectly cooked. The sweet potatoes become tender and slightly caramelized, and the chicken stays juicy.

How long should chicken thighs take in a pan?

In my experience, boneless, skinless chicken thighs cook relatively quickly. On a sheet pan at 400°F, they typically need 20–25 minutes to reach that perfect, tender texture. I always check for doneness by making sure the juices run clear or using a meat thermometer—it should read 165°F (74°C) in the thickest part.

Can you cook raw chicken and potatoes at the same time?

You can, but I’ve found it works best to give the potatoes a head start. Sweet potatoes take a bit longer to roast than chicken, so letting them cook for 10–15 minutes first ensures everything finishes at the same time. If you throw them in together, the chicken may be done while the potatoes are still firm, which isn’t ideal.

Should baked chicken be covered or uncovered in the oven?

For this recipe, I always leave the chicken uncovered. That’s what gives it that beautiful golden color and slight crisp at the edges. Covering it traps moisture, which is great for some recipes, but here we want a bit of roasted texture on both the chicken and vegetables. The result is more flavorful and visually appealing.

Sheet Pan Sweet Potato Chicken Thighs Recipe

Name: Sheet Pan Sweet Potato Chicken Thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 1 lb sweet potatoes, cut into 1-inch cubes; 1 lb Brussels sprouts, trimmed and halved; 3 tablespoons olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt, to taste; Black pepper, to taste

Description

Sheet Pan Sweet Potato Chicken Thighs is an easy, flavorful dinner featuring juicy chicken thighs, tender caramelized sweet potatoes, and crispy roasted Brussels sprouts, all seasoned with smoked paprika, garlic, and onion for a comforting, wholesome meal.

Ingredients

1.5 lbs boneless, skinless chicken thighs

1 lb sweet potatoes, cut into 1-inch cubes

1 lb Brussels sprouts, trimmed and halved

3 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt, to taste

Black pepper, to taste

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Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, toss the sweet potato cubes and Brussels sprouts with 2 tablespoons of olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.

Spread the vegetables in a single layer on a large baking sheet.

Roast for 15 minutes.

While the vegetables are roasting, toss the chicken thighs with the remaining 1 tablespoon of olive oil, salt, and pepper.

Add the chicken thighs to the baking sheet with the vegetables, ensuring everything is in a single layer.

Continue roasting for another 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

Serve hot.

Prep Time: 15 min
Cook Time: 35–40 min
Category: Main Dish
Method: Roasting
Cuisine: Homemade