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Herb Roasted Chicken with Sweet Potatoes and Onions Recipe
Make herb roasted chicken with sweet potatoes and onions in one pan for a quick, flavorful dinner ready in under an hour.
Herb Roasted Chicken with Sweet Potatoes and Onions is a one-pan, oven-baked entrée that pairs bone-in chicken pieces with cubed sweet potatoes and sliced onions, all coated in olive oil, garlic, and a blend of aromatic herbs such as rosemary, thyme, and parsley. The dish is seasoned simply with salt, pepper, and occasionally a hint of paprika or lemon zest, allowing the natural flavors of the poultry and vegetables to caramelize and meld during roasting. Ready in roughly an hour, it provides a balanced combination of protein, complex carbohydrates, and savory-sweet vegetables, making it a practical option for weeknight dinners while still being impressive enough for casual weekend gatherings or cool-weather family meals.
Herb Roasted Chicken with Sweet Potatoes and Onions Recipe
Leftover-friendly and meal-prep approved, this dish scales effortlessly—double the batch and you’ll have ready-to-reheat lunches that stay juicy and flavorful for days. The simple sheet-pan method also means minimal cleanup, so you can get from oven to table (and back to relaxing) without a sink full of dishes.
Prep Time
20 minutes
20 minutes
Cook Time
55 minutes
55 minutes
Total Time
75 minutes
75 minutes
Ingredients
Whole chicken, about 4 lb
- Sweet potatoes, 2 large (≈1½ lb), peeled and cut into 1-inch chunks
- Yellow onions, 2 medium, cut into wedges
- Olive oil, 2 Tbsp
- Fresh rosemary, 1 Tbsp minced (or 3 sprigs left whole)
- Fresh thyme leaves, 1 Tbsp (or 4–5 sprigs)
- Garlic cloves, 4, minced
- Kosher salt, 1½ tsp
- Freshly ground black pepper, ¾ tsp
- Paprika, ½ tsp (optional, adds colour and subtle heat)
- Chicken broth or dry white wine, ½ cup (optional for added moisture)
- Unsalted butter, 1 Tbsp, melted (optional for extra richness)
- Fresh lemon juice, 1 Tbsp (optional brightener)
- Fresh parsley, 1 Tbsp chopped, for garnish (optional)
Method
Preheat the oven to 425°F.
- Stir olive oil, minced garlic, chopped rosemary, thyme, sage, salt, and pepper in a small bowl.
- Pat the chicken pieces dry with paper towels.
- Coat the chicken pieces evenly with the herb mixture.
- Peel the sweet potatoes.
- Cut the sweet potatoes into 1-inch cubes.
- Peel the onions.
- Cut the onions into thick wedges.
- Drizzle the sweet potatoes and onions with olive oil.
- Season the vegetables with salt and pepper.
- Toss the vegetables until they are evenly coated.
- Spread the vegetables in a single layer in a large roasting pan.
- Position the chicken pieces skin side up on top of the vegetables.
- Place the pan in the preheated oven.
- Roast for 25 minutes.
- Stir the vegetables gently to promote even browning.
- Continue roasting for 20 to 25 minutes more.
- Insert an instant-read thermometer into the thickest part of a chicken piece.
- Confirm the thermometer reads 165°F.
- Remove the pan from the oven.
- Transfer the chicken to a platter.
- Let the chicken rest for 5 minutes.
- Stir the vegetables in the pan to coat them with pan juices.
- Serve the chicken with the roasted sweet potatoes and onions.
Nutrition (whole recipe)
Calories
3630 kcal Protein
310 g Fat
187 g Carbs
162 g Fiber
24 g Sugar
38 g
3630 kcal Protein
310 g Fat
187 g Carbs
162 g Fiber
24 g Sugar
38 g
Notes
Chef’s Note: For extra-crispy skin and caramelized edges, slide the empty sheet pan into the oven while it preheats, then arrange the oiled chicken and vegetables on the hot surface. If you’d like a pop of brightness, whisk a teaspoon of Dijon mustard into 2 tablespoons of lemon juice and drizzle it over everything during the last 5 minutes of roasting.
why this recipe
With its tantalizing aroma and vibrant medley of colors, herb roasted chicken with sweet potatoes is the kind of dish that turns an ordinary weeknight into a cozy, gourmet experience; the chicken emerges from the oven succulent beneath a crisp, golden skin scented with rosemary, thyme, and garlic, while the sweet potatoes and onions roast alongside, soaking up those savory juices and caramelizing at the edges for a touch of natural sweetness. This one-pan preparation means minimal cleanup yet delivers layered flavors that usually require far more effort, making it an ideal recipe for busy cooks who refuse to compromise on taste or nutrition.
FAQs
FAQ acf
Frequently Asked Questions
Can I substitute boneless, skinless chicken breasts for the bone-in pieces, and if so, how should I adjust the cooking time?
Yes—boneless, skinless chicken breasts work, but they cook much faster than bone-in pieces. Roast the vegetables alone for 15–20 minutes, then nestle the seasoned breasts on top and continue roasting another 18–22 minutes (or until the thickest part reaches 165 °F), totaling roughly 35–40 minutes instead of an hour. Keep an eye on them in the last few minutes and consider basting with a little broth or melted butter to prevent drying out.
How should I store and reheat leftovers to maintain the chicken’s juiciness and the vegetables’ texture?
Cool the chicken and vegetables completely, then store them together in an airtight shallow container in the refrigerator for up to 4 days (or freeze for up to 3 months). Reheat in a 300 °F oven, loosely covered with foil to trap moisture, until the chicken reaches 165 °F—about 15 minutes—then uncover for 3–5 minutes to re-crisp the skin and revive the vegetables’ edges.
Can I marinate the chicken in the herb mixture ahead of time, and if so, how far in advance?
Absolutely. Coat the chicken in the herb-oil mixture, cover, and refrigerate for at least 30 minutes (to let the flavors penetrate) and up to 24 hours; any longer and the salt can start to draw out moisture, making the meat slightly drier. Remove the chicken from the fridge 20–30 minutes before roasting so it can take the chill off and cook evenly.