Saucy Sheet Pan Chicken with Sweet Potatoes and Peppers

published Sep 18, 2020
Rollover Dinners
Saucy Sheet Pan Chicken with Sweet Potatoes and Peppers

This big-batch sheet pan dinner has it all: saucy chicken, caramelized vegetables, and a pantry-friendly sauce everyone will love.

Serves4 to 6

Prep25 minutes

Cook35 minutes

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Credit: Meghan Splawn

Welcome to Rollover Dinners, a series to help you make smart use of leftovers. In this post, we’re using leftovers from this sheet pan chicken and vegetable dinner into a quick and delicious noodle bowl the next night. Read all about how to roll this recipe over here.

A sheet pan dinner that leaves you with tasty leftovers is every busy cook’s dream — especially when the leftovers can quickly be transformed into something fresh and new. Here, you’ll enjoy juicy, sticky-sweet chicken and caramelized sweet potatoes on a night when you have just a little more time (you’ll need about 40 minutes), then gift your future self a super-quick noodle bowl made with the extra chicken, sauce, and veggies.

Credit: Meghan Splawn

A Simple Chicken Dinner Where Everyone Wins

My kids prefer boneless, skinless chicken breasts, while I’ll always opt for bone-in thighs for their flavor. Here, you don’t have to choose! Roast both at the same time on top of the chopped vegetables by arranging the breasts towards the middle of the baking sheet and the thighs along the edges of the pan — the edges are hotter and will cook the thighs more quickly and help crisp their skin. This technique also means the breasts are insulated from overcooking.

While the chicken roasts, mix up a simple pantry sauce of ketchup, Worcestershire sauce, soy sauce, and a pinch of sugar. When brushed onto the chicken, it cooks up into a sticky, finger-licking good glaze that tastes a little like BBQ sauce but is absolutely inspired by the Japanese staple tonkatsu sauce.

Roll Over These Leftovers

While cooking and prepping, set aside 1/4 cup of the sauce. After cooking (and maybe before cleanup) set aside 1 to 2 pieces of chicken and 2 cups of the sweet potatoes, peppers, and onions. Use these leftovers to make this 20-Minute Chicken and Sweet Potato Noodle Bowls.

Saucy Sheet Pan Chicken with Sweet Potatoes and Peppers

This big-batch sheet pan dinner has it all: saucy chicken, caramelized vegetables, and a pantry-friendly sauce everyone will love.

Prep time 25 minutes

Cook time 35 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 2

    large sweet potatoes

  • 2

    medium red peppers

  • 1

    large red onion

  • 2 tablespoons

    olive oil

  • 1 teaspoon

    kosher salt, divided

  • 2 pounds

    bone-in, skin-on chicken thighs

  • 1 pound

    boneless, skinless chicken breasts

For the sauce:

  • 1/2 cup

    ketchup

  • 1/2 cup

    Worcestershire sauce

  • 2 tablespoons

    tamari or soy sauce

  • 2 teaspoons

    granulated sugar

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 425ºF.

  2. Prepare the following, placing them all in a large bowl: Peel and slice 2 large sweet potatoes into 1/4-inch thick rounds, thinly slice 2 large red bell peppers, and thinely slice 1 large red onion. Add 2 tablespoons olive oil and 1/2 teaspoon of the kosher salt, and toss to combine. Transfer to a rimmed baking sheet and spread into an even layer.

  3. Pat 2 pounds chicken thighs and 1 pound chicken breasts dry with paper towels. Season all over with the remaining 1/2 teaspoon kosher salt. Arrange the chicken pieces on top of the vegetables, placing the breasts in the middle and the thighs on the edges. Roast for 15 minutes. Meanwhile, make the sauce.

  4. Place 1/2 cup ketchup, 1/2 cup Worcestershire sauce, 2 tablespoons tamari or soy sauce, and 2 teaspoons granulated sugar in a small bowl and stir to combine.

  5. Remove the baking sheet from the oven. Top each piece of chicken with 2 to 3 tablespoons of the sauce. Roast until the vegetables are beginning to brown and the chicken is cooked through, 15 to 20 minutes more.

  6. Reserve 1/4 cup sauce, about 2 cups roasted vegetables, and 1 to 2 pieces chicken for the Roll Over Dinner. Serve the remaining chicken and vegetables with the remaining sauce.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.