This Sheet-Pan Chicken and Sweet Potatoes is roasted with lime, maple syrup, and garlic for the perfect sweet-savory weeknight dinner — all on one pan.
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Planning to try this recipe soon? Pin it for a quick find later!
You know those evenings when your brain’s done for the day and dinner feels like climbing Everest? Yeah, that was me one Tuesday night after a long day of, well, life. I’d already stared at my pantry three times like maybe something new would magically appear. It didn’t. Then I spotted two limes, a few chicken thighs, and a couple of sweet potatoes that were just about ready to retire.
I wish I could say I planned this recipe, but honestly, it was a beautiful accident. I threw together a quick maple-lime marinade (mostly because maple syrup was the first thing I grabbed) and tossed everything on one sheet pan. About halfway through roasting, the smell hit me — that kind of cozy, caramelized, “something amazing’s happening in there” smell. My husband actually walked into the kitchen, sniffed the air, and said, “Wow, what is that?” And I just shrugged like, “Oh, you know… dinner.”
It’s funny — sometimes the best recipes are the ones that don’t come from perfection, just from being hungry and winging it. Now this Sheet-Pan Chicken and Sweet Potatoes is one of our weeknight regulars. It’s simple, colorful, and somehow feels like more than the sum of its parts. I think that’s what I love most about it.
Why You’ll Love This Sheet-Pan Chicken and Sweet Potatoes Recipe?
Let me be honest — I’m not always in the mood to cook. I love food, but I also love my couch. This Sheet-Pan Chicken and Sweet Potatoes is that perfect middle ground: homemade and satisfying, but without requiring you to summon your inner chef.
The sweet potatoes caramelize beautifully, the chicken gets that glossy maple glaze, and the lime adds this bright, unexpected zing that keeps it from feeling heavy. It’s a little sweet, a little tangy, and completely comforting. The kind of meal that makes you feel like you’ve got your life together — even if your sink’s full of coffee mugs and you’re eating dinner in fuzzy socks while watching reruns.
It’s the easiest kind of cooking: honest, unfussy, and full of flavor.
Ingredient Notes:
Okay, so before we dive in, let’s talk about the players that make this simple Sheet-Pan Chicken and Sweet Potatoes so ridiculously good.
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Chicken Thighs: Boneless, skinless thighs are your best friend here. They stay juicy no matter what. Chicken breasts can work too, but they’ll cook a bit quicker and might not be as forgiving.
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Sweet Potatoes: They’re the star of this show — sweet, earthy, and golden around the edges. Cut them evenly so they roast, not steam.
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Lime Juice: That fresh citrus gives life to the maple syrup and keeps the flavors bright. Bottled lime juice works in emergencies, but honestly, squeeze the real thing if you can.
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Maple Syrup: The secret weapon. It caramelizes into this sweet glaze that makes everything on the pan shine. Don’t skip it.
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Garlic Powder: Adds that subtle savory depth. You could use fresh garlic, but I kinda love the simplicity of the powder here.
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Oil, Salt, Pepper: The usual suspects, but don’t underestimate them — they bring it all together.
Pro tip: Don’t overcrowd the pan. Give those sweet potatoes space to crisp up. They deserve it.
How To Make Sheet-Pan Chicken and Sweet Potatoes?
This isn’t the kind of recipe you need to baby. You basically set it up, let the oven do its magic, and then take all the credit.
Step 1: Marinate the Chicken
Whisk together lime juice, maple syrup, oil, garlic powder, salt, and pepper in a bowl. Place your chicken thighs in a zip-top bag or shallow dish, pour in the marinade, and swish it around. Pop it in the fridge for at least an hour — though, truthfully, I’ve done this with only 20 minutes of marinating when hunger won. The longer you let it soak, the better that sweet-sour glaze clings to the chicken.
Step 2: Preheat and Prep
Preheat your oven to 400°F and line a baking sheet with parchment paper (or foil, if that’s what you’ve got). Pull out the chicken while the oven heats so it’s not ice-cold when you cook it.
Step 3: Assemble the Sheet Pan
Toss your diced sweet potatoes right on the pan with a drizzle of oil, salt, and pepper. Make some room and place the chicken among them, letting any extra marinade drip off. You want just enough to coat, not drown.
Step 4: Roast and Flip
Roast for 20 to 25 minutes, flipping the chicken and sweet potatoes halfway through. The smell alone will make you question your willpower. When the chicken hits 165°F inside and the potatoes have those crispy, caramelized edges, it’s done.
Let everything rest a minute before digging in. The syrupy bits on the pan? Those are liquid gold — scoop them up.
Storage Options:
Leftovers — if you somehow have any — are pure gold. The flavors actually deepen overnight, making this a dream for meal prep. Store it in an airtight container for up to 4 days.
Reheating? Toss it in the oven or air fryer to bring back that roasted texture. The microwave works too if you’re short on time, but it’ll soften the edges a bit. (Not a dealbreaker — still delicious.)
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Variations and Substitutions:
This recipe’s flexible — it’s like that easy-going friend who’s just happy to hang out however you make it happen.
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Want spice? Add chili flakes or a drizzle of hot sauce to the marinade.
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No limes? Lemon works beautifully — even orange if you’re feeling adventurous.
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Different protein? Try salmon, pork chops, or tofu. They all soak up that maple-lime magic differently but deliciously.
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Herby twist? Add fresh rosemary or thyme. The kitchen will smell incredible.
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Extra veggies? Brussels sprouts, carrots, or red onions roast perfectly alongside.
I’ve even added a handful of pecans once — totally by accident — and it turned out weirdly amazing.
What to Serve with Sheet-Pan Chicken and Sweet Potatoes?
This dish can totally fly solo, but if you want to make it more of a spread, here are some ideas.
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Green Salad: Something light and citrusy balances the sweetness beautifully.
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Garlic Bread: Because garlic bread never makes anything worse. Ever.
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Rice or Quinoa: Perfect for soaking up that maple-lime glaze.
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Roasted Veggies: Double up and add broccoli or green beans to the mix.
Honestly, though? Sometimes I just serve it as is with a cold drink and call it a win.
Frequently Asked Questions:
Can I use chicken breasts instead of thighs?
Yep! Just shorten the cooking time a bit so they don’t dry out.
How do I make it spicier?
Add cayenne or a spoonful of sriracha to the marinade. That sweet-heat combo? Killer.
Is it healthy?
For sure — it’s packed with lean protein, healthy carbs, and whole ingredients. And it’s naturally gluten-free.
There it is — my Sheet-Pan Chicken and Sweet Potatoes. It’s not fancy, but it’s the kind of meal that feels like a little hug at the end of the day. It’s sweet, savory, and a bit chaotic (like life), but it somehow always works out beautifully in the end.
If you try it, I’d love to know — are you team crispy sweet potato edges or team saucy chicken glaze? Either way, you’re in for a good dinner.
Can’t wait to hear how it turns out.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sheet-Pan Chicken and Sweet Potatoes
Ingredients
- ¼ cup freshly squeezed lime juice approximately 2 limes
- ¼ cup light maple syrup
- 4 tablespoons vegetable oil divided
- 1 teaspoon garlic powder
- 1½ teaspoons kosher salt divided
- 1 teaspoon freshly ground black pepper divided
- 2 pounds boneless skinless chicken thighs (approximately 8 pieces)
- 2 medium sweet potatoes about 1 pound, peeled and diced into 1-inch cubes
Instructions
Marinate the Chicken
- In a medium bowl, whisk together the lime juice, maple syrup, 2 tablespoons of vegetable oil, garlic powder, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper until well combined.
- Place the chicken thighs in a resealable plastic bag or shallow dish, and pour the prepared marinade over them. Ensure the chicken is evenly coated. Seal the bag (or cover the dish) and refrigerate for at least 1 hour, or up to 24 hours, to allow the flavors to develop fully.
Prepare for Roasting
- When ready to cook, preheat the oven to 400°F (200°C). Remove the chicken from the refrigerator and let it rest at room temperature for approximately 10 minutes. Line a large baking sheet with parchment paper or aluminum foil for easier cleanup.
Assemble the Sheet Pan
- Arrange the diced sweet potatoes on the prepared baking sheet. Drizzle with the remaining 2 tablespoons of vegetable oil, and season with the remaining ½ teaspoon of kosher salt and ½ teaspoon of black pepper. Toss lightly to coat the sweet potatoes evenly.
- Remove the chicken from the marinade, allowing any excess liquid to drip off, and place the thighs on the baking sheet among the sweet potatoes. Discard any remaining marinade.
Roast the Chicken and Sweet Potatoes
- Transfer the baking sheet to the preheated oven and roast for 20 to 25 minutes, turning the chicken and sweet potatoes halfway through the cooking time to promote even browning.
- The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender with lightly caramelized edges.
Rest and Serve
- Remove from the oven and allow the chicken to rest for 5 minutes before serving. Serve warm, directly from the pan, or transfer to a platter for presentation. The sweet glaze formed during roasting may be spooned over the chicken for added flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
