Sheet Pan Chicken and Sweet Potatoes with Garlic Paprika
Chicken and sweet potato cubes roasted together with olive oil, garlic, and paprika.
Ingredients
Main Ingredients
- 1 lb boneless chicken breasts or thighs similar in thickness
- 2 large sweet potatoes peeled and cubed
- 2 tbsp olive oil divided
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp fresh herbs optional, for garnish
Instructions
Instructions
- Preheat the oven to 425°F. Peel sweet potatoes and cut into small, even cubes; use a rimmed tray large enough for one layer.
- Mix garlic powder, paprika, salt, and pepper. Toss potatoes with 1 tablespoon oil and half the spice blend; coat chicken with the remaining tablespoon oil and remaining half of the spices.
- Arrange without overlapping and roast at 425°F for about 25–30 minutes, turning potatoes as needed. Remove each chicken piece when its thickest part reaches 165°F; continue roasting potatoes if necessary until fork-tender.
- Divide chicken and potatoes among four portions and add optional herbs.
Notes
- Refrigerate in shallow covered containers within 2 hours (1 hour above 90°F); keep at 40°F or below and use within 3–4 days.
- Reheat only the portion needed to 165°F throughout.