Easy dinners: I’m such a huge fan of these. One dish or pan for clean-up is also a plus in my book! If you’re anything like me, you’ll love this new recipe: Sheet Pan Chicken and Sweet Potatoes.
Have you ever actually used a frier to make legit fried chicken? I haven’t … but my family certainly wouldn’t turn their cheek to this yummy dish if I did! This is why I’m such a fan of this recipe; cooking the chicken in this fashion makes it taste crispy and fried when it actually isn’t. It’s baked – but shhh – I won’t tell if you don’t!
What I love about this recipe:
- Quick and easy to prepare
- Uses chicken thighs which are more economical than breasts
- Oven-fried which means it gives that crispy taste without all the greasiness
- It’s versatility – feel free to swap out sweet potatoes with other vegetables
- Every time I make it one of my kids tells me how this is their favorite dish – WIN! #gomomgo
Sheet pan chicken and sweet potatoes can be prepared in minutes. Plus it’s simple to multitask with while it’s in the oven. Let’s check out the recipe:
A one-pan meal that has DELICIOUS chicken that's baked (but tastes fried!) plus sweet potato wedges. Simple to make, simple to clean up.
- 2 TBSP butter
- 6 boneless chicken thighs
- 1/2 cup whole wheat OR gluten-free 1:1 replacer flour
- 1/2 tsp salt
- 2-3 medium-large sweet potatoes sliced into wedges
Pre-heat oven to 400 degrees F. Pat chicken completely with paper towels. Put the butter in a roasting pan large enough to fit the chicken in one layer, and place pan in oven for 5-10 minutes.
In a large freezer bag, pour in the flour and salt and shake to mix. Add the chicken pieces two at a time, zip and shake until thoroughly coated. When you lift them out of the bag, shake the excess flour off to avoid a gummy coating after cooking. Place on a plate and repeat until chicken is prepared.
Remove heated pan from oven and add chicken to pan. Nestle sweet potatoes around chicken being careful not to overcrowd.
Place pan back in the oven and oven-fry until chicken begins to brown and is crisp on the bottom, about 40 minutes. Use a thin spatula to scrape them up off the pan and flip them. If sweet potatoes look done, remove them. If not, flip them, too. Cook the other side of the chicken until the bottom is browned, about 20 minutes.
Remove chicken and sweet potatoes when finished cooking and place on a plate lined with paper towels.
One note – I almost always double this recipe for two reasons: with 6 people in my family, we simply need a higher quantity of food. Secondly, it’s always a hit and seconds are requested! It’s great to have some leftovers, too, to pack in lunches or save for another lunch or dinner.
I hope this sheet pan chicken and sweet potatoes becomes a regular in your rotation like it has in ours:).