It’s time for a simple weeknight dinner full of fall and winter flavors! This sheet pan chicken thigh recipe with sweet potatoes, apples, and onions is full of seriously crispy edges and tons of caramelized flavor. And the sriracha yogurt sauce? Awesome! You’ll want to drizzle it over everything.
When I think of weeknight dinners I think of seasonal recipes with minimal prep and big flavors for a reasonable amount of money. Simple but expensive? Complicated or fussy no matter the price? Those are for weekends, dinner parties, and date nights.
This dinner hits all my weeknight points. Shall I count the ways?
What do you need?
For the chicken:
- Chicken Thighs – You will want bone-in skin on thighs for the best flavor and they just need a salt and pepper plus a rub of olive oil right before they go in the pan.
- Sweet Potatoes – Peel them and cut in wedges. As you bake the dish they will get all crispy around the edges and meltingly tender in the middle.
- Apples – Use a firm apple that won’t completely turn into applesauce while it bakes.
- Seasoning – Just salt, pepper, olive oil, and a little parsley at the end. That’s all you need here!
For the yogurt sauce:
- Greek Yogurt – I like a whole milk yogurt for its creaminess, but you can use a lowfat plain yogurt instead.
- Sriracha – Spice! It’s an amazing combo with the yogurt.
- Lime – A hit of acid to perk things up even more.
- Garlic – Grate this in with a microplane.
- Milk – This is optional. It all depends on how thick you want the sauce.
How to make this
To make sheet pan chicken thighs, toss sweet potatoes and onions in salt and olive oil then bake 10 minutes. Add the chicken apples and bake 20 minutes more. Top with parsley and serve with a yogurt sriracha sauce.
It’s very simple!
- Toss with salt, pepper, and olive oil.
- Make a sauce while you’re waiting.
- Eat. That’s all there is to this recipe. 🙂
If you try my recipe for this Sheet Pan Chicken Thigh Dinner, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
– Happy Eating, Annemarie
Sheet Pan Chicken Thigh Dinner with Sweet Potatoes
- 2-3 sweet potatoes, peeled and cut into wedges
- 1 small red onion, sliced
- 3 tbsp olive oil, divided - half and half
- kosher salt and black pepper, to taste
- 4 bone in chicken thighs
- 2 apples, quartered and cored
- 1/2 cup chopped fresh parsley
Sriracha Yogurt Sauce
- 1 cup plain Greek yogurt, whole milk or low fat
- 1 tbsp sriracha
- 1 tbsp lime juice
- 1 clove garlic, grated
- 1/2 tsp kosher salt
- whole milk, optional, to thin the sauce
Bake the Sweet Potatoes and Onions
- Move the oven rack to the lower middle position. Heat the oven to 425F.
- Toss the sweet potatoes and onions with 1 1/2 tablespoons of the olive oil and a sprinkle of kosher salt and black pepper.
- Spread the vegetables out on a sheet pan. Bake for 10 minutes.
Bake the Chicken and Apples
- Toss the chicken and apples with the remaining 1 1/2 tablespoons of olive oil and season with kosher salt and pepper.
- Remove the sheet pan from the oven and move the sweet potatoes and onions aside to make room.
- Arrange the chicken and apples on the sheet pan.
- Bake for 20 minutes.
Broil to Brown
- Remove the sheet pan from the oven and move the oven rack to the top position. Switch the oven to broil.
- Put the sheet pan in the oven and broil for 3-5 minutes, keeping an eye on the food to make sure it doesn't burn. Remove when the chicken is nicely browned.
Make the Sriracha Yogurt Sauce
- While the chicken is cooking, make the yogurt sauce.
- Mix together all the sriracha yogurt sauce ingredients in a bowl. If you wish, add milk a tablespoon at a time until you are happy with the consistency.
- Taste the sauce and add more seasoning as needed.
Finish the Dish
- Top with fresh parsley and serve with the yogurt sauce.
- Onion: Use thinner slices if you want the onion to get really deep brown and crispy while it bakes. Use thick slices or wedges if you prefer just some crispiness around the edges.
- Oven Rack: You want to use the lower middle rack during baking for improved browning and crispy edges.
- Apples: To prep the apples simply cut them into quarters through the core then cut the core off of each quarter.