This sheet pan chicken and sweet potatoes recipe is what I make when I want a real dinner but have zero energy left to cook. You toss everything with oil and a few spices, spread it on one pan, and let the oven do the work. As a result, dinner hits the table in about 40 minutes, and you only have one pan to wash.
I also love that it’s a complete meal on one pan. You get juicy chicken for protein, sweet potatoes for a filling, fiber-rich carb, and green beans for your veggie. In fact, each serving packs 38 grams of protein, so it keeps everyone full until bedtime snack requests roll around.
Best of all, my kids actually eat it. The sweet potatoes get soft and a little caramelized, and the paprika and oregano add tons of flavor without any heat. Plus, the leftovers reheat really well, which makes this an easy meal prep lunch for the next day.
Ingredients in Sheet Pan Chicken and Sweet Potatoes 
1 ½ lb Chicken thighs, boneless and skinless (or chicken breasts)
3 cups Sweet potato, cubed
1 lb Green beans, ends trimmed
2 Tbsp Avocado oil
2 tsp Garlic, minced
1 Tbsp Oregano
2 Tbsp Paprika
¼ tsp Salt
¼ tsp Ground black pepper
How to Make Sheet Pan Chicken and Sweet Potatoes
- Preheat your oven to 425°F.
- Line a sheet pan with foil or parchment paper for easy cleanup.
- Cut the sweet potatoes into small, even cubes and trim the ends off the green beans.
- In a large bowl, toss the chicken, sweet potatoes, and green beans with the avocado oil, garlic, oregano, paprika, salt, and pepper until everything is well coated.
- Spread everything on the sheet pan in a single layer.
- Roast for 30–35 minutes, stirring halfway through, until the chicken reaches 165°F and the sweet potatoes are tender.
Dinner is served in under 40 minutes!
Nutrition Facts: This recipe makes 4 servings. Calories: 405 Total Fat: 14 g Carb: 32 g Protein: 38 g
Variations of Sheet Pan Chicken and Sweet Potatoes
This chicken and sweet potato sheet pan dinner is easy to change up based on what your family likes and what you already have in the fridge.
Chicken Thighs vs. Chicken Breasts: I usually use boneless, skinless chicken thighs because they stay juicy in a hot oven. However, chicken breasts work great if you want a leaner cut. Since breasts dry out faster, cut them into even pieces and start checking a few minutes early. Either way, cook the chicken to 165°F.
Veggie Swap: Not a green bean family? Try broccoli, Brussels sprouts, bell peppers, or red onion instead. Just keep in mind that softer veggies like broccoli cook faster, so add them halfway through.
Potato Swap: You can also use butternut squash or baby potatoes in place of the sweet potatoes. Simply cut them into small, even pieces so they finish cooking at the same time as the chicken.
Change Up the Seasonings: The paprika and oregano keep this one simple and kid-friendly. That said, you can easily switch things up:
- Smoked paprika + cumin for a smoky flavor
- Italian seasoning + lemon juice for a brighter flavor
- Chili powder + a drizzle of honey for a sweet and spicy kick
Sheet Pan Chicken and Sweet Potatoes FAQs
Is sheet pan chicken and sweet potatoes healthy? Yes! Each serving has 38 grams of protein, plus fiber from the sweet potatoes and green beans. Together, they make a balanced meal on one pan.
How long does it take to cook chicken and sweet potatoes at 425°F? It takes about 30–35 minutes. The chicken is done when it reaches 165°F, and the sweet potatoes should be fork-tender.
Do I need to peel the sweet potatoes? Nope! The skin is full of fiber and gets tender in the oven. Just give them a good scrub first. Of course, you can peel them if your family prefers.
How do I keep the veggies from getting soggy? Spread everything in a single layer and don’t overcrowd the pan. If your pan looks crowded, split everything between two pans so the veggies roast instead of steam.
Can I use frozen green beans? Yes. However, add them halfway through cooking so they don’t get too soft.
Is this recipe gluten-free? Yes, every ingredient in this recipe is naturally gluten-free. Still, check the labels on your spices to be sure.
How to Store and Reheat Sheet Pan Chicken and Sweet Potatoes
This sheet pan dinner stores and reheats really well, so it’s perfect for meal prep or next-day lunches.
Store: Let the chicken and veggies cool, then transfer them to an airtight container. Store in the refrigerator for up to 3 days.
Freeze: You can also freeze this recipe for up to 3 months in a freezer-safe container or bag. For the best texture, thaw it overnight in the refrigerator before reheating. Keep in mind that the green beans will be a little softer after freezing.
Reheat: Microwave for 1–2 minutes, or until warmed through. If you like crispier veggies, reheat in a 350°F oven or air fryer for 5–7 minutes instead.
What to Serve with Sheet Pan Chicken and Sweet Potatoes
This recipe is a complete meal on its own, since you already have your protein, carb, and veggie on one pan. However, if you want to stretch it further or feed a hungrier crowd, here are a few easy add-ons:
- A simple side salad with your favorite dressing
- Brown rice or quinoa to soak up the juices
- A dollop of plain Greek yogurt or tzatziki for dipping
- Warm whole grain rolls (skip these to keep the meal gluten-free)
Looking for another easy one-pan dinner? Try my Sheet Pan Chicken and Potatoes with honey Dijon and Brussels sprouts next. For another simple chicken dinner, my Yogurt Marinated Chicken is also a family favorite.
Sheet Pan Chicken and Sweet Potato
Ingredients
- 1.5 lbs Chicken thighs boneless and skinless
- 3 Cups Sweet potatoes cubed
- 1 lb Green beans
- 2 Tbsp Avocado oil
- 2 tsp garlic minced or jarred garlic
- 1 Tbsp Oregano
- 2 Tbsp Paprika
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Toss chicken, potatoes, and green beans with oil + seasonings.
- Spread on a sheet pan.
- Roast at 425°F for 30–35 minutes until chicken is cooked through, stir half way through cooking
Nutrition
About the Author: Rachel Roberts Registered Dietitian and Nutritionist
Rachel Roberts is a Registered Dietitian and Nutritionist in Rhode Island, a Certified Personal Trainer, business owner, mom, wife, and self-proclaimed foodie with over 20 years of experience in the field of health and wellness. She believes that healthy eating should not be complicated or time-consuming. Follow her on YouTube, Facebook, or Instagram for more Dietitian approved recipes and healthy lifestyle tips to improve your health.
Need some help getting your health on track? Rachel and her team of Registered Dietitians and Nutritionists help people lose weight and achieve their health and wellness goals! Meet in person with one of our Nutritionists in RI. We also offer online nutrition coaching sessions to people in RI, MA, CT and FL. Click here to schedule a consultation. In most cases our nutritionists are 100% covered by health insurance.
