Sheet Pan Chicken with Sweet Potatoes and Green Beans
This easy Sheet Pan Chicken with Sweet Potatoes and Green Beans is a complete weeknight dinner on a single pan. Warm spices like coriander, turmeric, and curry coat the tender chicken and roasted veggies, while a quick apple cider vinegar and honey pickled onion topping adds a bright, tangy finish.
Servings: 4 servings
Equipment
- 1 Half Sheet Pan rimmed
- Parchment Paper
- Mixing Bowls
- 1 Instant-Read Thermometer to check chicken doneness
Ingredients
Pickled Onions
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- ½ red onion thinly sliced — this half is for pickling
- pinch of salt for the pickling liquid
Chicken
- 2 lbs boneless, skinless chicken breasts
- 3 tablespoons olive oil divided
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- 1 tablespoon coriander
Vegetables
- ½ red onion thinly sliced — this half goes on the sheet pan
- 2 sweet potatoes peeled and diced into ½-inch cubes
- 12-16 oz fresh green beans trimmed
- 2 teaspoons turmeric
- 2 teaspoons curry powder
Instructions
Prep
- Preheat the oven to 450°F. Line a large rimmed baking sheet with parchment paper and set aside.
- In a small bowl, combine the apple cider vinegar, honey, and a pinch of salt. Mix well.
- Add about half of the sliced red onion to the vinegar mixture and toss to coat. Set aside and allow to rest (pickle) until ready to serve.
- In a medium bowl, combine the chicken breasts, a drizzle of olive oil, the remaining salt, pepper, and coriander. Toss to coat and set aside.
Assemble the Sheet Pan
- Place the trimmed green beans and diced sweet potatoes in the bottom of the prepared baking sheet.
- Drizzle the vegetables with olive oil. Sprinkle the turmeric and curry powder over the veggies and toss to coat evenly.
- Place the seasoned chicken breasts on top of the green bean and sweet potato mixture.
- Scatter the remaining raw red onion slices over the chicken and vegetables.
Bake
- Bake in the preheated oven for approximately 30 minutes, or until the sweet potatoes are fork-tender and the chicken is cooked through to an internal temperature of 165°F.
- Remove from the oven. Serve the chicken and roasted vegetables topped generously with the quick-pickled red onions.
Notes
Storage: Chicken and veggies should be stored in an airtight container in the fridge for up to 2 days. Reheat prior to serving.
Tip: Dice sweet potatoes into small, uniform ½-inch cubes so they cook through in the same time as the chicken.
Tip: If your chicken breasts are very thick, slice them in half horizontally or pound them to an even thickness before seasoning.
Tip: Use a large half-sheet pan and avoid crowding the vegetables. If needed, spread veggies across two pans so they roast rather than steam.
Substitution: Chicken thighs can be used in place of chicken breasts for a richer, juicier result.
