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Mediterranean Chicken and Sweet Potato Sheet Pan Dinner
This easy one-pan meal features tender chicken thighs roasted with sweet potatoes, bell peppers, and fragrant fresh rosemary. Rich in lean protein, fiber, and antioxidants, it supports heart health and provides sustained energy.
55 min4 servingsmediterraneanmain course
paleo
primal
whole30
Nutrition Facts
Per serving
Calories115
% Daily Value*
Total Fat 11g13%
Saturated Fat 2g8%
Trans Fat 0g
Cholesterol 0mg
Sodium 484mg21%
Total Carbohydrate 5g2%
Dietary Fiber 1g3%
Total Sugars 3g
Protein 1g1%
Calcium 6.6mg1%
Iron 0.6mg3%
Potassium 154mg3%
Vitamin C 19mg21%
Magnesium 8.9mg2%
Zinc 0.13mg1%
Estimated nutrition — not all ingredients could be calculated.
* Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
- 4 pieces chicken thighs
- 2 medium sweet potatoes
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 1 medium zucchini
- 1 cup grape tomatoes
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 2 sprigs fresh rosemary
- 1 tsp paprika
- 0.5 tsp ground cumin
- 1 tsp sea salt
- 0.5 tsp coarsely ground pepper
- 1 whole lemon
- 0.25 cup basil
Instructions
- 1Preheat oven to 400°F (200°C). On a large sheet pan, combine chicken thighs, diced sweet potatoes, bell peppers, and courgette.
- 2Drizzle with extra virgin olive oil and lemon juice. Sprinkle with chopped rosemary, paprika, ground cumin, sea salt, and coarsely ground pepper. Toss to coat evenly.
- 3Arrange ingredients in a single layer on the sheet pan. Roast for 20 minutes.
- 4Add the halved grape tomatoes to the pan and continue roasting for another 15-20 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender.
- 5Serve immediately, garnished with fresh basil leaves and lemon wedges.
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