Baked Chicken and Sweet Potatoes

If there’s one recipe that’s rescued my weeknight dinners more times than I can count, it’s this baked chicken with sweet potatoes. It’s simple, hearty, and everything cooks together in the same dish—no juggling pans or babysitting the stove. Just toss it in the oven and let it do its thing.

A Little Backstory from My Kitchen

This dish has roots in my childhood. My mom used to roast chicken over a bed of potatoes and garlic on Sundays, and the smell would fill the entire house. It was cozy and comforting, and everyone always came to the table hungry. These days, I do a little spin on her method by swapping in sweet potatoes and adding a splash of white wine for brightness. It’s still that same kind of soul-soothing food, just with a little update for my grown-up taste buds.

And the best part? Everything cooks together in one pan—less mess, less cleanup, and more time to relax or chase after the kids before dinner hits the table.

What You’ll Need (And Why I Use It)

Bone-In, Skin-On Chicken Breasts
I love using these because they stay juicy and the skin gets crispy in the oven. You can absolutely use thighs or drumsticks if that’s what’s in the fridge—they’re just as flavorful.

Sweet Potatoes
These bring a natural sweetness that balances the savory chicken. As they roast, the edges caramelize a bit and get almost candy-like. Plus, they’re full of fiber and good-for-you stuff.

Red Onion
When you roast red onions, they soften and mellow out in the best way. Their sweetness deepens, and they practically melt into the dish.

Whole Garlic Cloves
Don’t skip these. Roasting garlic cloves in the pan turns them soft, golden, and buttery. I usually end up smearing them on the chicken or a piece of crusty bread while I’m plating.

Olive Oil
Just enough to coat everything and help it roast evenly without drying out.

White Wine
A splash of sauvignon blanc gives the dish a little brightness and helps deglaze the pan as it cooks. If I have an open bottle in the fridge, this is where it goes. You can swap it out easily (more on that below).

How I Make It (And What I’ve Learned)

1. Start with the Veg
   I cube the sweet potatoes and red onions, peel a few cloves of garlic, and toss it all into the baking dish. A quick drizzle of olive oil, some salt and pepper, and a good mix with your hands is all it takes.
2. Season the Chicken
   I season the chicken generously with salt and pepper and lay it right on top of the vegetables. The fat from the chicken drips down and flavors everything as it roasts.
3. Add the Wine and Bake
   Pour a bit of wine into the bottom of the dish (not over the chicken or it’ll mess with the skin crisping up). Into the oven it goes at 375°F for about an hour. I usually check around the 50-minute mark with a meat thermometer—165°F is your goal.
4. Let It Rest and Serve
   After it’s done, I let it rest for 5 minutes before serving. A sprinkle of chopped parsley or thyme on top makes it feel a little more special.

Simple Swaps That Work

• No Wine? No problem. Chicken broth, apple cider vinegar, or even a splash of lemon juice work just fine. You just want something with acidity to cut the richness.
• Switch Up the Veggies
  If sweet potatoes aren’t your thing, try cubed butternut squash, carrots, or even chunks of regular potatoes. I’ve made this with parsnips once when I was short on groceries and it was surprisingly good.
• Use Chicken Thighs or Drumsticks
  Totally fine to use dark meat instead of breasts. Just make sure the internal temp hits 165°F and you’re good to go.

Real-Life Tips for the Best Results

• Don’t Crowd the Pan
  If the veggies are too piled up, they’ll steam instead of roast. Use a bigger dish or sheet pan if needed so everything has room to brown.
• Crispy Skin Tip
  Keep the chicken skin side up and don’t pour wine or broth over the top. That’s the secret to crisp, golden skin.
• Let the Chicken Rest
  It’s tempting to dig in right away, but giving it 5 minutes to rest helps lock in the juices and keeps the chicken tender.

Common Questions I Get

Do I need to parboil the sweet potatoes first?
Nope! Roasting them from raw gives them that delicious caramelized crust and keeps the insides creamy. Parboiling just adds extra steps I honestly never bother with.

Is it better to peel the sweet potatoes?
That’s totally up to you. The skin adds fiber and nutrients, but if your crew prefers them peeled, go for it. I do a mix depending on who’s eating.

Do I need to poke the sweet potatoes?
Only if you’re baking them whole like a jacket potato. For this dish, since they’re cut into chunks, no stabbing required.

Leftovers and Storage

This dish keeps well in the fridge for up to 4 days. I usually store everything in a glass container and reheat in the oven or air fryer so the chicken skin stays crispy. Microwave works too if you’re in a rush, but it’ll soften the skin.

You can also shred the leftover chicken and toss it into a grain bowl or wrap it in a tortilla with the sweet potatoes for lunch the next day. That’s honestly one of my favorite ways to use up leftovers.

If you’ve got a busy evening ahead and want something wholesome, no-fuss, and deeply comforting—this one-pan baked chicken and sweet potatoes has your back. It tastes like Sunday dinner but comes together with weeknight ease.

Try Other Chicken Breast Recipes:

Nando’s Butterfly Chicken Breast

Crispy Panko Crusted Chicken Breasts

Air Fryer BBQ Chicken Breast