Sheet Pan Adobo-Spiced Chicken with Roasted Sweet Potatoes

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A one-pan meal combining tender chicken thighs marinated in Filipino adobo spices with caramelized sweet potatoes roasted to perfection. This Filipino-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, soy sauce, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Filipino cuisine 450 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
1/3 cup soy sauce
1/4 cup apple cider vinegar
6 garlic cloves, minced
3 bay leaves
1 tsp black peppercorns
2 medium (about 600g) sweet potatoes, peeled and cubed
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a large bowl, combine 1/3 cup soy sauce, 1/4 cup apple cider vinegar, 6 minced garlic cloves, 3 bay leaves, and 1 tsp black peppercorns. Add 6 bone-in chicken thighs, coating thoroughly, and marinate for at least 1 hour in the refrigerator.
Step 2: Preheat oven to 425°F (220°C). On a large sheet pan, toss 2 medium peeled and cubed sweet potatoes with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
Step 3: Arrange the marinated chicken thighs skin-side up on the sheet pan among the sweet potatoes, pouring any remaining marinade over the chicken.
Step 4: Roast for 35-40 minutes until the chicken skin is golden and crispy, the internal temperature reaches 165°F (74°C), and the sweet potatoes are tender and caramelized.
Step 5: Remove bay leaves before serving. Serve hot with pan juices drizzled over the chicken and sweet potatoes.