Baked Chicken, Sweet Potatoes and Zucchini is a simple sheet pan dinner for those times you don't feel like cooking and want something delicious to eat.
You only need seven ingredients to make this healthy sheet pan meal. This is one of my favorite recipes to whip up on a busy weeknight. It’s also great when I’m feeling a bit lazy on the weekends and want something easy to cook. There’s not a lot of prep and clean up is easy. This is a winner, winner chicken dinner recipe! Sorry, I just had to.
What You’ll Need To Make This Recipe
- Boneless, skinless chicken thighs or chicken breasts (I used chicken thighs in this recipe and the video)
- Sweet Potato
- Red Onion
- Fresh Thyme
- Extra virgin olive oil
- Kosher salt
- Black Pepper
What Size Sheet Pan Should I Use?
You’ll need a Half Size (13” x 18”) and parchment paper for the sheet pan. I recommend these:
HeroFiber Bakeware Set – I like these sheet pans because you can use them for baking, cooking, roasting, and more. Plus, they come in a set of 2. The pans aren’t too heavy, and I haven’t had a problem with them warping in a hot oven. These are made of aluminum and are not non-stick, so you’ll need parchment paper for roasting or a Silpat when baking. I recommend hand washing these and not putting them in the dishwasher. It will keep them from discoloring.
Parchment Paper – These fit half sheet baking pans well. They are pre-cut, non-toxic, and non-stick. You can also use them in the freezer when you want to keep foods separated. There are 200 sheets in the box.
Why Did You Use Chicken Thighs Instead Of Chicken Breasts?
Chicken thighs are more flavorful and juicier than breasts. There’s more fat content in chicken thighs than chicken breasts. Also, chicken thighs are less expensive. You can buy thighs (or breasts) in a pack and freeze them for later use in other dishes.
Cooking Tip When Making Baked Chicken, Sweet Potatoes and Zucchini
Make sure to cubes of chicken and vegetables are the same size. You’ll want to do this to ensure even cooking and consistent bite size. You can experiment with other herbs such as rosemary. Remember, all of my recipes are a starting point for you to play in the kitchen and cook food that you love.
Baked Chicken, Sweet Potatoes and Zucchini
- 1 lb boneless skinless chicken thighs or breasts
- 2 cups zucchini quartered and cubed
- 1 large sweet potato cubed
- 1/2 red onion diced in to sizes similar to other vegetables
- 2 garlic cloves minced
- 1 tablespoon fresh thyme minced
- 1 tablespoon fresh Italian parsley chopped
- 2 tablespoons olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
Preheat the oven to 400°F. Prepare a half-sheet with parchment paper and set aside.
Combine the chicken, zucchini, sweet potatoes, onion, garlic and thyme on the baking sheet.
Pour the olive oil over the ingredient and gently toss together. Season with salt and pepper and toss again.
Place the sheet pan with the ingredients in the oven and bake for 25-30 minutes.
Did you make this recipe?
I would love to know if you made any substitutions and switched it up to put your spin on this recipe. Snap a pic and post it to Instagram. Tag @lisamarietodd and hashtag #anappetizinglife. Enjoy!