Sheet Pan Chicken with Sweet Potatoes -Peppers and Red Onion

This is one of my go to recipes whenever I have some chicken thighs ( which we prefer) and sweet potatoes and peppers in the house. Pretty simple and while not the most elegant meal it’s yummy and perfection on a plate.

If you really like chicken breasts cut in 1/2 so they cook evenly and if no sweet potatoes substitute with Yukon gold or any potato you prefer. But the red onion is a must and so is the pepper ( any color) as is all the spices.

*this recipe is for 4 people I cut it in 1/2 for the two of us and we ate the whole thing! This recipe is rather loose so read through the ingredients and the directions carefully and make your own adjustments to your own taste .

Stay warm Stay safe and keep on cooking with Candi.


2 lbs. chicken thighs–skin-on, bone-in

1/2 medium size red onion , thinly sliced — for four people you can actually use a whole red onion especially if you really love red onion ( which we do)

1 -2 teaspoons kosher salt more or less as necessary

1 teaspoon coriander

3 cloves garlic, minced

1/2 teaspoon ground black pepper

3-5 tablespoons olive oil — also see directions for the oil distribution

1 -2 sweet potatoes depending on the size –I used 1 large one for the two of us ( or switch it up to any potatoes you like) just remember to cut into small cubes ( see photo) so they all cook uniformly

2 large Red, yellow or orange bell pepper , thinly sliced — I used 1 pepper for the two of us

3/4 teaspoon sweet paprika

1/8 teaspoon cayenne pepper

1/8 teaspoon ground all-spice — this is a must for the win


In a large bowl, mix together 2 tsp. kosher salt , minced garlic, coriander and black pepper. Add in the chicken pieces to the bowl and rub the dry mixture all over the chicken. Let it sit at room temp. for about 30 minutes at least

Pre-heat oven to 425 degrees, In another large bowl toss together 3 – 4 Tablespoons of Olive Oil, sweet potatoes, pepper, red onion, and 1 more Tablespoon of kosher salt, paprika, cayenne and all spice. I let this sit for a 1/2 hour or so as well at room temp. The veggies should have a light glaze of oil so I sometimes add a little more it can’t hurt just don’t go crazy . Mix well. Add a little olive oil to the chicken before you’re going to cook also that should be enough unless it seems very dry then add a little more.

When you’re ready spread vegetables on a sprayed , rimmed baking sheet. Place chicken pieces ( see photo) skin side up among the vegetables, not on top of the vegetables. Chicken should rest on the baking sheet directly.

Roast at 425 for 15 minutes. Remove pan from the oven and raise heat to 450 degrees. Using a spoon I gently flip over the vegetables but don’t flip over the chicken. Return to the oven which is now 450 degrees and roast chicken till cooked through. App. 15-20 minutes. Check on veggies and you can use a meat thermometer for chicken. I actually cooked for 25 minutes more because I like a crispy skin and the chicken thighs can take the heat.

Plate it up and Enjoy!

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