Sheet Pan Rosemary Garlic Chicken with Sweet Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Tender chicken thighs roasted alongside caramelized sweet potatoes and bell peppers with aromatic rosemary and garlic. This american-inspired sheet pan ready in about 40 minutes pairs boneless and skinless chicken thighs, cut into 1-inch pieces red bell pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 1.5 lbs, boneless and skinless chicken thighs
• 2 medium, peeled and cut into 1-inch chunks sweet potatoes
• 1, cut into 1-inch pieces red bell pepper
• 3 tbsp olive oil
• 2 tbsp, finely chopped fresh rosemary
• 4 cloves, minced garlic
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Arrange 1.5 lbs chicken thighs, 2 medium peeled and chopped sweet potatoes (1-inch chunks), and 1 red bell pepper (1-inch pieces) on a large rimmed baking sheet. Drizzle with 3 tbsp olive oil, 2 tbsp chopped fresh rosemary, 4 minced garlic cloves, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until evenly coated.
2. Step 2: Spread ingredients in a single layer on the baking sheet. Bake for 25 minutes, stirring once halfway through, until chicken reaches 165°F internally and sweet potatoes are tender with golden edges.
3. Step 3: Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.