By Melissa Clark
- Total Time
- 40 minutes, plus 30 minutes' marinating
- Rating
- 4(2,349)
- Notes
- Read community notes
This sheet-pan supper brings velvety sweet potatoes together with soft bell peppers, pungent sage and roasted chicken thighs. To counter the rich and caramelized flavors, quick-pickled thinly sliced red onion adds a bright and zippy note right at the end. If you prefer chicken breasts, you can use them here instead of the thighs. Choose bone-in, skin-on breasts if possible, and keep an eye on them. They’ll cook faster than the thighs. Remove them when they’re ready, but let the vegetables roast until they thoroughly golden and tender.
Featured in: A Sheet-Pan Supper That Defies the Seasons
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Ingredients
Yield:3 to 4 servings
- 3tablespoons apple cider vinegar
- 1½teaspoons honey
- 1medium red onion, thinly sliced
- 1½teaspoons kosher salt, more as needed
- 1 to 2cloves garlic, grated or minced
- 1teaspoon ground coriander
- ½teaspoon freshly ground black pepper
- 2pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
- 2½tablespoons extra-virgin olive oil
- 12ounces sweet potato (1 large), peeled and cut into ½-inch cubes
- 1large red, yellow or orange bell pepper, thinly sliced
- 1½tablespoons finely chopped fresh sage
- ¾teaspoon sweet paprika
- ⅛teaspoon cayenne
- ⅛teaspoon ground allspice
- Cilantro leaves, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
727 calories; 49 grams fat; 12 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 9 grams polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 42 grams protein; 953 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.
Step
2
In a large bowl, mix together 1 teaspoon salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.
Step
3
Heat oven to 425 degrees. In a large bowl, toss together 2 tablespoons oil, sweet potato, pepper, remaining onion, sage, remaining ½ teaspoon salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet.
Step
4
Add remaining ½ tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.)
Step
5
Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees. Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.
Step
6
To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves.
Ratings
4
out of 5
2,349
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Cooking Notes
Jamie
Substituted boneless chicken breasts; used same directions but shortened baking time to 15 minutes at 425F, followed by an additional 12 minutes at 450F. They came out tender and delicious!
nytreader
Substuted: 2 tbsp red wine vinegar, 1 tbsp rice wine vinegar. Didn't have sage; sprinkled dried herbes de provence on the chicken at the 15-minute changeover.Oh! My! Word!Unbelievably good. Easy, tasty, ... keeper.
Szrein
Super recipe for Super Bowl dinner!Delicious. Left out cilantro and sage and used boneless skinless chicken thighs (6) but otherwise made according to directions. Will cut sweet potato chunks smaller next time or remove chicken and let veggies roast an extra 10 minutes. Some were underdone.One thought on directions - I found it easier to put the chicken pieces on roasting pan first and spread vegetables around them than vice versa as directions say to do.
Substituted
Hi...I decided to substitute buying the ingredients listed and called my local pizza shop and ordered a pizza...it was delicious.
vic
Excellent.Made it with three Thighs (1.5 lbs). Also one small sweet potato, and one small Russet, 1/2 green pepper, 1/2 delicate squash, 1 carrot.Loved the addition of the pickled onions.Cooked for about 25 mins for on 450 after turning the veggies.
JudyS
Made this exactly as directed and it was terrific, easy weeknight fare.I think Melissa Clark needs to do another book— just sheet pan meals!
Eileen
Just wanted to add: this made a mess out of my sheet pan. Next time I will cover in foil.
Clancy
Sweet potatoes (TJ's organic) ended up steamed rather than caramelized. Next time I'll try starting the sweet potatoes first then adding the chicken.
Anne Dodge-Schwanz
I mistakenly purchased boneless, skinless chicken thighs. I followed the recipe as written. The chicken was still moist. This recipe is a keeper.
Neeraja Sankaran
Sweet potatoes, caramelized onions sweet bell peppers and honey--lots to love in this recipe but laying on the sweet layers a bit much no? For myself I'd omit the honey from quick pickled onions--add a jalapeno there maybe and most certainly add some cayenne to the rub for the chicken . Just minor adjustments--but I think that's the beauty of sheet pan recipes they can be tweaked each time. Thanks Melissa, NS
Chris in Toronto
How can people claim they can't cook when delicious recipes like this are SO easy. Thx NYT
maliah
Sounds like a tempting easy roast, but I'm taken aback that there are over 800 calories in this recipe - perhaps due to the chicken skin, and the high protein content? Certainly not obviously a high calorie dinner.
MS
The flavors were delicious. (Def don't skip the pickled onions and cilantro!)However, my veggies burned badly at 450! Blackened. I loved the flavors and will try lower temp next time.PS quite a lot of prep time and bowls--for a 'one pan dinner'
Marie
Pickled onion garnish is the best! Putting that into my garnish repertoire. But 1/8 tsp cayenne is TOO much. Vegetables were too spicy, a dash is all that is needed. Did go out to garden to harvest the last of the fresh sage from under its row cover, smell of it roasting is the best. Will try this with winter squash cubes instead of sweet potatoes to better align with DH's weight watchers points. All in all, a keeper.
Nicole Fortenberry
This came out of the oven on a busy Tuesday night looking so amazing that my family dug in before I got a picture - no worries, we will be making it again! Easy prep, simple dinner, homey warm flavors perfectly accommodate this week before Christmas got to get it done jitters! Served it with couscous made with chicken stock and sub'd skinless / boneless thighs - otherwise stuck to the recipe YUM!
Loulou
Spatchco*cked a whole chicken. No other changes, it was lovely
Allison
Added herbs de Provence like someone else suggested. I also eyeballed all of the spices so likely more than what is listed here. Unless you have that one Cilantro gene where it tastes like soap, don't skip the Cilantro because it definitely elevates the dish.
Alex S
IF you have any leftovers, fry a couple of eggs and serve over the top for an amazing breakfast!
Cindy
Nice flavor, but my veggies burnt. Will use a smaller sheet pan, a little lower temperature, not add the honey mixture to the end and cut the veggies larger.
fn
Delicious. I used 4 chicken thighs and cut the sweet potato in larger pieces perhaps 1/2 inch cubes. Nothing else different and it was great. I will make it again.
KPC
I have made this several times now. The key change is to cut the peppers and onions in medium rather than thin slices for the oven. Thinly sliced is great for the marinated onions. I also added a little more honey to the onion juice used for basting.
Gaily Tucson
First 15 minutes sufficed for vegetables, used mini peppers, red onion in wedges, and Mexican oregano. More of their seasoning next time. Ten minutes at 450 finished 3 oz. drumsticks perfectly. Coriander rub had a bit of crunch, was careful to crush well in mortar. This rub would be great on those huge bi breasts( always too much for one meal) with leftovers in tortilla with the pickled onions. Roast extra sweet potato to add to black beans for a side. Like not having to eat same thing twice.
Sarah
We did this with bone in split breasts plus thighs—about 3 lbs of chicken total. Worked out well. This one is a winner.
Katherine
This was delicious! A Few tips to make this easier for a weeknight dinner:- season the chicken in the morning and leave in the fridge to eliminate the 30 min wait period - double the chicken seasoning for extra flavor- used two sheet pans because there was no way it all going to fit in one- line pans with aluminum for quicker clean-up
Frank A Smith
A terrific taste! Made it EXACTLY as written. It was wonderful. The recipe does not say what to do with the peppers. Added them to the veggies like the potatoes. Forgot the cilantro at the end. Include it next time. This was even better than the Melissa Clark tarragon chicken sheet pan.
L.D
Make it again. Very nice. Add extra salt tho. Quadruple the sweet potatoes. Feel free to mix and match with different types of sweet potatoes.
Cara A.
This dish is excellent. The pickled onion and cilantro garnishes make it sublime.
steph
Made mostly as directed and loved it! I always sub smoked sweet paprika for sweet paprika - as that is my own preference. After reading reviews, I used parchment paper on the pan, made sure the potatoes had room. Delicious!
kathyfromOakland
Well that was awful
Delicious sweet potatoes
I was obsessed with these sweet potatoes with the peppers. SO good! I even just ate the left over veggies with rice for lunch. Would probably be good as leftovers with eggs in the am. Really great recipe.
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