5 from 3 votes
Sheet Pan Oven-Fried Chicken and Sweet Potatoes
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

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.

Course: Dinner
Cuisine: American
Servings: 4
Author: Kiran Dodeja Smith
  • 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
  1. 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.
  2. 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.
  3. Remove heated pan from oven and add chicken to pan. Nestle sweet potatoes around chicken being careful not to overcrowd.
  4. 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.
  5. Remove chicken and sweet potatoes when finished cooking and place on a plate lined with paper towels.
Nutrition Facts
Sheet Pan Oven-Fried Chicken and Sweet Potatoes
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.