Sweet Potatoes and Chicken {Sheet Pan Dinner}

Happy first day of Fall! Who doesn’t love fall flavours and oven meals? I certainly do. Today, I will be featuring this Sheet Pan Sweet Potatoes + Chicken! This is an awesome way of making meals simple. In other words, there’s only two steps: Put everything on one (or two) baking sheets and into the oven. As a result, dinner is ready in no time and with minimal cleanup!

If possible, I recommend prepping ingredients in advance by chopping up veggies and putting them in plastic or glass containers. Consequently, you can come home, toss veggies with oil and thyme and into the oven. Marinating chicken can also be done in advance, letting it sit overnight to intensify those flavours. If you’re nervous about roasting veggies for the first time, check out this old post of mine, “How to Roast Veggies: Fall Harvest.”

• Serves: 3-4
• Prep time: 15-20 minutes
• Cook time: 35-40 minutes

Ingredients:

• ¼ cup olive oil
• 2 tbsp red wine vinegar
• 2 tsp dijon mustard
• 1 tsp honey
• 4 Chicken thighs (with skin)
• 3 large sweet potatoes, peeled and cubed
• 2 cups of cauliflower, chopped into large pieces
• 2 tbsp olive oil
• 1-2 tsp thyme
• salt and pepper to taste

Instructions for Sweet Potatoes and Chicken:

1. Firstly, pre-heat oven to 425F.
2. Secondly, in a small bowl, whisk olive oil, vinegar, Dijon mustard and honey together. However, if you have the time, place chicken thighs in a large plastic bag and pour in the marinade. Allow chicken to marinate for 30-60 minutes or overnight. If you don’t have the time, allow it to sit for however long you can. Marinating overnight (in the fridge) helps tenderize and flavour the chicken. Tip: Plan your meals in advance so that you have this step done.
3. Line a large baking sheet with parchment paper.
4. In a large bowl, toss olive oil, thyme, salt and pepper with cauliflower.
5. In a separate (or could also be same bowl above), toss olive oil, thyme, salt and pepper with the cubed sweet potatoes.
6. Spread veggies and chicken evenly on the baking sheet(s).
7. Finally, roast for 30-40 minutes, flipping the veggies halfway through to allow for even cooking.
8. Enjoy your sheet pan dinner!

Sweet Potatoes & Chicken

Yield: 3-4

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

This sheet pan dinner of Sweet Potatoes and Chicken is easy, nutritious & delicious!

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Ingredients

• ¼ cup olive oil
• 2 tbsp red wine vinegar
• 2 tsp dijon mustard
• 1 tsp honey
• 4 Chicken thighs (with skin)
• 3 large sweet potatoes, peeled and cubed
• 2 cups of cauliflower, chopped into large pieces
• 2 tbsp olive oil
• 1-2 tsp thyme
• salt and pepper to taste

Instructions

1. Firstly, pre-heat oven to 425F.
2. Secondly, in a small bowl, whisk olive oil, vinegar, Dijon mustard and honey together. If you have the time, place chicken thighs in a large plastic bag and pour in the marinade. Allow chicken to marinate for 30-60 minutes or overnight. If you don’t have the time, allow it to sit for however long you can. Marinating overnight (in the fridge) helps tenderize and flavour the chicken. Tip: Plan your meals in advance so that you have this step done.
3. Line a large baking sheet with parchment paper.
4. In a large bowl, toss olive oil, thyme, salt and pepper with cauliflower.
5. In a separate (or could be same bowl above), toss olive oil, thyme, salt and pepper with the cubed sweet potatoes.
6. Spread veggies and chicken evenly on the baking sheet(s).
7. Finally, roast for 30-40 minutes, flipping the veggies halfway through to allow for even cooking.
8. Enjoy your sheet pan dinner!