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This sheet pan chicken and vegetables recipe will make your life a little bit easier this fall. Sheet pan chicken thighs are crispy and flavourful, pairing perfectly with soft sweet potatoes and roasted beets! 

Sheet Pan Chicken with Sweets n Beets
Please note: I’ve updated this post slightly as of July, 2019. The recipe remains the same!

Have you ever had the Sweets & Beets chips by Terra? Please tell me you have. They’re one of my guilty pleasures! I know, I know, my guilty pleasure is vegetable chips? Puh-lease. But don’t be fooled – they might be “veggie” chips, but they aren’t necessarily kind to your waistline. Especially when you consume an entire bag on the way home from the grocery store…..

Anyway, I LOVE the sweet potato/beet combo and have been cranking it out hard this summer on the grill. It’s such an easy combo to prepare, and the kids really like both vegetables! Now that the cooler weather is coming, I’ve been experimenting with more dishes that I can do in the oven, and sheet pan dinners are always an easy win. This sheet pan chicken with sweets n’ beets is one of our favourites!

Do you have to use chicken thighs in this recipe?

A recent discovery of mine is the power of chicken thighs. I always steered clear of them, since they’re not nearly as nice to slice up as a chicken breast, and the bones seemed like such a hassle! On a whim one day during a massive Costco shopping trip, I purchased a large tray of the bone-in, skin-on chicken thighs. At first I wasn’t sure what I was going to do with them, but after throwing a few in the oven to roast, I was converted. I’ve always been a dark meat fan, and chicken thighs are nothing short of juicy – plus if you’re roasting them in the oven, the skin gets so nice and crispy. Total win! OH, and they’re much cheaper than chicken breasts.

So, long story short, you can use chicken breasts but they will be much less flavourful and juicy than the thighs! 

Sheet Pan Chicken with Sweets n Beets

What size of pan do you use for a sheet pan dinner?

You’ll want to use a half-sheet pan, since it’s large enough to accommodate all of the veggies and chicken thighs. If you don’t own a half-sheet pan, you can just use a large rimmed baking sheet. A good tip that I’ve learned along the way is to heat your sheet pan up in the oven while it preheats. When you add the chicken thighs to this pre-heated pan, it creates a nice sizzle, ensuring you end up with that perfect, crispy skin!

The seasonings on this dish are pretty simple; I love to use paprika and garlic with my roasted sweet potatoes. It’s delicious!

A little bit of chopping, some seasonings, and you’ve got yourself an easy, tasty dinner ready in 30-40 minutes. Enjoy!

Sheet Pan Chicken with Sweets n Beets

September is here, and for a lot of us that means our weeks are going to get really, really busy. You definitely need a few quick n’ easy dinners up your sleeve! One-pot wonders like this sheet pan chicken dinner is life-saving, and I’ve got a few others lined up for you too!

I’ve got these and more in my meats n’ mains recipe category!

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sheet pan chicken

Sheet Pan Chicken with Sweets n’ Beets


  • Author: Katherine
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

This sheet pan chicken and vegetables recipe will make your life a little bit easier this fall. Sheet pan chicken thighs are crispy and flavourful, pairing perfectly with soft sweet potatoes and roasted beets!


Ingredients

Scale
  • 6 (2 lbs) skin-on, bone-in chicken thighs
  • 3 tbsp. olive oil, divided
  • 1 tbsp. paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 3 small beets, diced into 1/2” chunks
  • 1 large sweet potato, diced into 1” chunks

Instructions

  1. Place a half-sheet (18×13) pan into the oven and begin preheating the oven to 400 F.
  2. Prepare the chicken by rubbing 1 tbsp. of the olive oil into the skin. Once the oven has preheated, remove the sheet pan and place the chicken thighs, skin side down onto the baking sheet. Roast the chicken for 10 minutes.
  3. While the chicken is roasting, combine together the paprika, garlic salt and sea salt. Toss the diced beets and sweet potatoes together with the remaining olive oil.
  4. Remove the chicken from the oven, and using a spatula, flip them over so the skin is up. Scatter the sweets and beets throughout the pan evenly. Rub half of the combined seasonings into the skin of each chicken thigh. Sprinkle the remaining seasoning over the sweets and beets. Place the pan back into the oven for 15 minutes more. Remove the pan again and give the veggies a little stir around with a spatula. If there are a lot of juices in the pan, drain some of it off before placing the pan back into the oven for 10-15 more minutes, or until both the sweets and beets are fork-tender and the chicken is cooked through. Serve immediately!

Leftovers can be stored in the fridge for 2-3 days.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Keywords: fall chicken recipes // healthy sheet pan dinners // sheet pan chicken and vegetables

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Sheet Pan Chicken with Sweets n\' Beets

About Katherine

Heeey! Thank you for stopping by! I like 30-minute dinners and giant peanut butter cups made with only 3 ingredients. I LOVE food! If you do too, you're in the right place.

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37 Comments

  1. I could devour a bag of beets and sweets chips and I could also inhale this sheet pan dinner!! So yummy!

  2. That’s such a great tip to heat the sheet pan while the oven is pre-heating! This chicken looks super crispy, and roasted beets and sweet potatoes are so good, especially this time of year! Bring on the cozy, comfort meals!

    1. Thanks Leanne! It does make such a difference – the skin kind of “sizzles” on the hot pan! YES – we’re definitely into the cozy food weather now!

  3. This looks like a wonderful sheet pan recipe, I love the sweets and beets combo! Thighs are my favorite! I love the price and the flavor 😉 . Take care.

    1. I love the price and flavour as well! I can’t believe how long I’ve overlooked them. Thank you Stacey!

  4. You are dang right about the “veggie chips”. We often tend to over overindulge, since is is veggie after all, but failing to realize all the extra calories. I can’t begin to tell you how much I love this recipe – beets and sweet potato are two of my all time favorite vegs and roasting them makes them so much more sweeter. Sheet pan meal with this is the best!!!

    1. Its sooo true – I’m probably better off just eating an entire bag of normal chips, haha! Thanks Maria! I love sweet potatoes and beets – they go together sooooo well.

  5. OH I am in love with this recipe and drooling over the delicious pictures. The combo of sweet potatoes and beets with the chicken sound absolutely yum. Such an easy and delicious dinner. This one is definitely on the dinner menu this week. Thank you for the yummy recipe Katherine, have a great week!

    1. Aah you are too sweet, Ashika! Thank you! I’m so happy to hear you’re going to try it out, I hope you love it! We actually just made it again last night for dinner 🙂 Have a great week too my friend!

  6. Veggies chips are so good, but you are right about how easy it is to get carried away with them! Been there 🙂
    I use boneless skinless chicken thighs all the time, but not so much the bone-in, skin-on ones. I’ve got to start using them more. These look amazing, and I’m all over the crispy skin!!

    1. Hah! I’m glad I’m not alone in my over-indulging! I can’t believe I’ve overlooked chicken thighs for so long, they’re so delicious! Thank you Thao 🙂

    1. Haha! The fat from the chicken adds the best flavouring to the vegetables…you’re right, you almost don’t need the chicken!