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Chicken sweet potato bake sheet pan dinner with apples and rosemary on a tabletop with plates.



This chicken sweet potato bake features herby, juicy chicken thighs with sweet potatoes and apples. This easy sheet pan dinner gets supper on the table fast! Enjoy a quick clean-up afterwards.




  • 4 chicken thighs (bone-in/skin-on)
  • 2 tablespoons butter, softened
  • 2 tablespoons olive oil
  • 2 cloves garlic, pressed or minced
  • 1 tablespoon fresh rosemary, minced
  • Sea salt, as desired
  • Black pepper (freshly-ground), as desired


  • 2 sweet potatoes, cut into 1/2-inch pieces
  • 1 tablespoon olive oil
  • 2 cloves garlic, pressed or minced
  • 1/4 teaspoon sea salt (or more, if desired)
  • 2 Granny Smith apples, cut into 1/2-inch slices


RECIPE PREP: Preheat oven to 350°F. Lightly spray a cooking sheet with cooking spray, or wipe with oil. Rinse chicken under cool running water. Pat pieces dry between paper towels. Loosen the skin, pulling it away from the meat.

  1. Season chicken on both sides with salt and pepper. In a small bowl, combine softened butter with olive oil, garlic, and minced rosemary. Rub the mixture over the thighs, tucking a little underneath the skin of each piece. This will keep the meat moist during baking, and assist the skin in getting brown and crisp. Transfer to the center of a baking tray, skin side up.
  2. Bake thighs for 10 minutes while prepping fruit and veggies. Core the apples, leaving skin on. Slice into wedges. Put them aside. Peel sweet potatoes. Cut into 1/2-inch pieces so they’ll cook quickly and evenly. Mince garlic. Add potatoes, garlic, and salt to a bowl. Drizzle with olive oil. Toss to combine.
  3. Remove chicken from oven. Spread sweet potatoes in an even layer around the thighs. Return pan to oven. Bake 15 minutes.
  4. Flip the sweet potatoes over with a spatula. Add apple slices to the pan, evenly surrounding the chicken thighs. Cook the sheet pan dinner 5 to 10 more minutes, or until skin is crisp and brown AND a food thermometer inserted into the innermost part of each thigh reads 165°F. According to USDA guidelines for poultry, this is the minimum internal temperature for food safety. 

RECIPE TIPS: To keep veggies and chicken juicy and moist, drizzle melted butter with garlic (or olive oil) over the sheet pan dinner when it comes out of the oven. Grind more pepper over the top and sprinkle with chopped fresh herbs.


HOW TO GET THE CHICKEN SKIN CRISPIER: Sear it before baking! Heat 1 1/2 tablespoons olive oil in a skillet over medium heat. Add chicken to the pan with the skin side down. Sear both sides until the skin is golden brown, about 3 minutes per side.

MORE HERBS AND SPICES FOR THIS RECIPE:  Try thyme, oregano and parsley. These herbs mix well with rosemary and will result in a delicious herby meal. You can also try subbing lemon pepper for the black pepper. So yummy!

BEST TIP FOR TENDER JUICY CHICKEN: Once chicken has reached a safe internal temperature, cover the pan with foil and let the meat rest 15 minutes. This allows enough time for the chicken to redistribute juices throughout the meat.

  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Category: Dinner, One-Pot
  • Method: Bake
  • Cuisine: American

Keywords: Chicken Sweet Potato Bake, Sheet Pan Dinner, Sheet Pan Chicken Thighs, Chicken and Sweet Potato Bake, Chicken Thigh Sheet Pan Dinner