Sheet Pan Roasted Chicken, Sweet Potatoes, and Greens
Sheet Pan Roasted Chicken, Sweet Potatoes, and Greens
Ingredients
For the Chicken and Sweet Potatoes
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Greens
- 5 ounces kale, stemmed and roughly chopped
- 1/2 red onion, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the cut chicken thighs and sweet potato cubes. Drizzle with 3 tablespoons of olive oil. Add the smoked paprika, garlic powder, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to ensure everything is evenly coated.
⏱️ 5 min
- 3
Spread the chicken and sweet potato mixture in a single layer on the prepared baking sheet. Ensure there's some space between the pieces for even roasting. Roast for 20 minutes.
⏱️ 20 min•🌡️ 400
- 4
While the chicken and sweet potatoes are roasting, prepare the greens. In a separate large bowl, combine the chopped kale and sliced red onion. Drizzle with 1 tablespoon of olive oil, lemon juice, red pepper flakes (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Massage the kale with your hands for 1-2 minutes until it softens slightly.
⏱️ 5 min
- 5
After the chicken and sweet potatoes have roasted for 20 minutes, remove the baking sheet from the oven. Add the massaged kale and red onion mixture to the baking sheet, spreading it around the chicken and sweet potatoes. Return to the oven and roast for an additional 10-12 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C), the sweet potatoes are tender, and the kale is slightly crispy at the edges.
⏱️ 12 min•🌡️ 400
- 6
Carefully remove the baking sheet from the oven. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Roasted Chicken, Sweet Potatoes, and Greens
For the Chicken and Sweet Potatoes
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Greens
- 5 ounces kale, stemmed and roughly chopped
- 1/2 red onion, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the cut chicken thighs and sweet potato cubes. Drizzle with 3 tablespoons of olive oil. Add the smoked paprika, garlic powder, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to ensure everything is evenly coated.
⏱️ 5 min - 3
Spread the chicken and sweet potato mixture in a single layer on the prepared baking sheet. Ensure there's some space between the pieces for even roasting. Roast for 20 minutes.
⏱️ 20 min•🌡️ 400 - 4
While the chicken and sweet potatoes are roasting, prepare the greens. In a separate large bowl, combine the chopped kale and sliced red onion. Drizzle with 1 tablespoon of olive oil, lemon juice, red pepper flakes (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Massage the kale with your hands for 1-2 minutes until it softens slightly.
⏱️ 5 min - 5
After the chicken and sweet potatoes have roasted for 20 minutes, remove the baking sheet from the oven. Add the massaged kale and red onion mixture to the baking sheet, spreading it around the chicken and sweet potatoes. Return to the oven and roast for an additional 10-12 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C), the sweet potatoes are tender, and the kale is slightly crispy at the edges.
⏱️ 12 min•🌡️ 400 - 6
Carefully remove the baking sheet from the oven. Serve immediately.
⏱️ 3 min