Sheet Pan Smoky Paprika Chicken & Sweet Potatoes

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 398kcal

Author: Lauren

Another fabulous easy weeknight (or meal prep) option to add to your collection! This Sheet Pan Smoky Paprika Chicken and Sweet Potatoes is smokey, perfectly spiced (but not spicy) and ridiculously easy to prepare. The chicken thighs are juicy and delicious but feel free to sub out for chicken breasts if you wish!

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Ingredients

1.5 lb. boneless chicken thighs about 5 thighs – or chicken breasts* cut in half
2 medium sweet potatoes (540g) diced into 1/2-inch cubes
1 medium red onion (150g) sliced

Marinade:

3 Tbsp water (45g)
1.5 Tbsp olive oil (22g)
1 Tbsp lemon juice
1 Tbsp minced garlic
2 tsp EACH: cumin, smoked paprika, chili powder
1 tsp salt

Instructions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or spray with cooking spray.
Pat the chicken dry and season with salt and pepper to taste. Place on the baking sheet.
Mix the marinade ingredients together in a bowl. Pour half the marinade over the chicken and toss the chicken well to evenly coat. Line the chicken on one side of the sheet.
Add the diced sweet potatoes to the bowl with the remaining half of the marinade. Toss to coat, then add to the other side of the baking sheet.
Bake for about 30 minutes, or until the internal temperature reaches 165 degrees F, or cut center to make sure it’s no longer pink. (Breasts will cook in shorter time, about 20 minutes).
Let cool and serve alongside a salad or vegetable, like air fried green beans or roasted broccoli!

Notes

*Chicken breasts are more finicky and easier to dry out than chicken thighs. Chicken breasts would still be good, they just need to be watched more closely since they are likely to dry out. If using chicken breasts, I would recommend increasing the oil to 2-3 Tbsp to help keep the chicken more moist.

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