American

Smoky chicken & sweet potato sheet pan

Name: Smoky chicken & sweet potato sheet pan
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1½ lb Chicken thighs , boneless and skinless; 2 medium Sweet potato , cut into ¾-inch cubes; 12 oz Green beans , trimmed; 1 medium Red onion , cut into wedges; 3 tbsp Olive oil; 2 tsp Smoked paprika; 1 tsp Garlic powder; 1 tsp Kosher salt; ½ tsp Black pepper; 1 tbsp Dijon mustard; 1 tbsp Apple cider vinegar; 1 tsp Maple syrup

Roasted chicken, sweet potatoes, green beans and red onion with a tangy maple-Dijon drizzle.

50 minutes

4 servings

Easy difficulty

Original source

Gather

Ingredients

1½ lb Chicken thighs boneless and skinless
2 medium Sweet potato cut into ¾-inch cubes
12 oz Green beans trimmed
1 medium Red onion cut into wedges
3 tbsp Olive oil
2 tsp Smoked paprika
1 tsp Garlic powder
1 tsp Kosher salt
½ tsp Black pepper
1 tbsp Dijon mustard
1 tbsp Apple cider vinegar
1 tsp Maple syrup

Make it

Method

1
Heat the oven to 425°F and line a large rimmed sheet pan.
2
Toss the sweet potato and onion with 1 tablespoon olive oil and half of the paprika, garlic powder, salt and pepper. Roast for 12 minutes.
3
Toss the chicken and green beans with 1 tablespoon olive oil and the remaining seasonings. Add them to the pan and roast for 18–22 minutes, until the chicken reaches 165°F and the vegetables are tender.
4
Whisk the remaining olive oil with the Dijon, vinegar and maple syrup. Drizzle over the hot sheet pan before serving.

Sheet panHigh proteinGluten freeWeeknight

Source & rights

Where this recipe comes from

Original Pantry Start recipe.