This sweet chilli sheet pan chicken with sweet potatoes is a easy, healthy and delicious family dinner recipe served over rice. Prep is done in less than 10 minutes and the oven does the rest of the work. Yes please!
Ingredients
- Chicken. I used boneless chicken thighs but any chicken pieces will work. Bone-in pieces will require longer cooking. Slice large chicken breasts into 5cm/2-3in pieces.
- Olive oil.
- Smoked paprika.
- Oregano.
- Garlic powder.
- Fresh lemon juice.
- Sweet potatoes.
- Sweet chilli sauce.
- Soy sauce. Use Tamari or coconut aminos as substitute if you’re gluten free.
- Fresh garlic clove.
- Salt and black pepper.
I love sheet pan dinners because they are the ultimate convenience meal for busy weeknights. It’s a great way to get protein, carbohydrates and veggies cooked all in one pan without much fuss. Plus sheet pan meals are so versatile and can be flavored in a variety of ways to add interest. Using store-bought sweet chilli sauce on the chicken adds so much flavor without having to do much work.
How to make sheet pan chicken
Place the chicken in a large bowl then add a tablespoon of olive oil, smoked paprika, oregano, garlic powder, a few tablespoons of lemon juice, a teaspoon salt and a pinch of pepper. Toss to combine then place on a sheet pan. Peel and slice the sweet potatoes into wedges then season with olive oil and salt and add to the pan with the chicken. Roast the chicken and sweet potatoes in a preheated oven for 20 minutes until the potatoes are almost tender.
While the chicken is cooking, combine the sweet chilli sauce, soy sauce, crushed garlic, lemon juice and salt in a small bowl. After 20 minutes of cooking time, spoon the sweet chilli mixture over the chicken then return to the oven and bake for another 10-20 minutes until the chicken and potatoes are fully cooked and caramelized.
Remove from the oven then serve over rice and spoon over any of the sauce left in the pan.
Can I make this ahead?
The chicken and potatoes can be prepped fully up to a day in advance. Cover the sheet pan with plastic wrap and place in the fridge overnight before baking. The sweet chilli sauce can be made up to a week in advance. Any leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until hot.
What to serve with sheet pan chicken
The great thing about this one pan dinner is that it is pretty much a meal all on its own. I like adding steamed rice but vegetables like broccoli, green beans or a simple salad will also be delicious.
Sheet pan chicken dinners
- Creamy Mushroom Sheet Pan Chicken
- Easy mustard sheet pan chicken
- Easy Greek Sheet Pan Chicken with Potatoes
Sweet chilli sheet pan chicken
Ingredients
- 750 g / 1½lb chicken I used boneless chicken thighs
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp garlic powder
- 2 tsp lemon juice
- 4 medium sweet potatoes peeled and sliced into wedges
- 1 tbsp olive oil
- 1 tsp salt
For the sweet chilli sauce
- 1 cup sweet chilli sauce
- 3 tbsp soy sauce Use Tamari or coconut aminos as substitute
- 1 garlic clove crushed
- 2 tsp lemon juice
- pinch of salt
Instructions
- Preheat the oven to 200°C/390°F.
- Place the chicken in a large bowl then add a tablespoon of olive oil, smoked paprika, oregano, garlic powder, a few tablespoons of lemon juice, a teaspoon salt and a pinch of pepper.
- Toss to combine then place on a sheet pan. For easy clean up, line the sheet pan with parchment paper or foil.
- Peel and slice the sweet potatoes into wedges then season with olive oil and salt and add to the pan with the chicken.
- Roast the chicken and sweet potatoes in a preheated oven for 20 minutes until the potatoes are almost tender.
- Roast the chicken and sweet potatoes in a preheated oven for 20 minutes until the potatoes are almost tender.
- While the chicken is cooking, combine the sweet chilli sauce, soy sauce, crushed garlic, lemon juice and salt in a small bowl.
- After 20 minutes of cooking time, spoon the sweet chilli mixture over the chicken then return to the oven and bake for another 10-20 minutes until the chicken and potatoes are fully cooked and caramelized.
- Remove from the oven then serve over rice and spoon over any of the sauce left in the pan.
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