Sheet Pan Chicken and Sweet Potatoes (with Kale)
Developed and tested by Robyn Conley Downs
on Aug 28, 2018 (last updated May 18, 2026) 
Made with juicy chicken thighs, crispy roasted kale, and tender sweet potatoes, this sheet pan chicken and sweet potatoes recipe roasts together on a single pan in 45-minutes. A simple one-pan weeknight dinner with minimal cleanup!
5 star review
“I make chicken this way regularly. Basically, this is the only way I make chicken now, and it’s a bonus if I make sweet potatoes to go with it. I’ve made broccoli this way instead of kale. So interchangeable and so easy. I’m so grateful to have found you, Robyn.”
– Anna
This Chicken Kale Recipe is the Ultimate in Simplicity
Don’t we all need more sheet pan recipes in our lives? As a healthy habits expert, I’m all about keeping it easy in the kitchen, because when it’s easy to do, it’s easy to make a habit! The trick to this sheet pan chicken and sweet potatoes is roasting the kale first, separately, before the chicken and potatoes go in. The kale gets a 10-minute head start in the hot oven, which transforms it into crispy, almost nutty leaves that are honestly more like a snack than a vegetable! Seriously, so good.
Once the kale comes out, the chicken thighs and diced sweet potatoes go into the same pan with another drizzle of olive oil and the Italian seasoning. I recommend using chicken thighs (not breasts) for the most forgiving, juicy result, as they stay tender even if the sweet potatoes need a few extra minutes to finish. Spread everything in a single layer with space between pieces so the oven actually roasts instead of steams, and resist the urge to crowd the pan even if it means using two sheets!
I love the simplicity of this meal so much, as it’s essentially a sheet pan version of my slow cooker chicken, kale, and sweet potato stew, which has been a reader favorite for years and inspired this faster oven-roasted take! And my sheet pan garlic parmesan chicken and potatoes should definitely be on your list to try after this one! Leftovers reheat well in a 350F oven for 10 to 15 minutes (the microwave makes the kale soggy), and the chicken-and-sweet-potato portion holds up beautifully for next-day meal prep bowls with grain and a drizzle of cilantro lime sauce. Yum!
Testing Tips for Chicken Thighs with Kale and Sweet Potatoes
- For a different vegetable, do what one of my readers, Anna, did and swap broccoli florets in place of the kale. Roast the broccoli the same way as the kale, on its own first for 10 minutes, then add the chicken and sweet potatoes; broccoli holds up beautifully with the same technique.
- To skip the kale entirely, just roast the chicken thighs and sweet potatoes together for 30 to 35 minutes at 400F. Serve the finished pan over a bed of baby spinach lightly dressed with lemon juice and olive oil for a super simple healthy dinner.
- Dice the sweet potatoes into 1-inch chunks for the most even roasting; smaller pieces overcook and lose their texture, while bigger chunks stay raw in the middle when the chicken is done. Aim for chunks roughly the same size as the chicken thigh pieces so everything finishes at the same time.
- To use this as weekly meal prep, store the chicken and sweet potatoes together in one container and the crispy kale separately in a paper-towel-lined container (the kale gets soggy if stored with the wet ingredients). Reheat the chicken and sweet potatoes in a 350F oven for 8 to 10 minutes, then add the kale back on top right before eating to keep it crisp.
Sheet Pan Chicken and Sweet Potatoes (with Kale)
Ingredients
- 3 tablespoons olive oil, divided
- ½ kosher salt
- 4 cups packed chopped kale
- 4 cups 1-inch chopped pieces sweet potatoes
- 1 pound boneless skinless chicken thighs
- ½ teaspoon salt-free Italian seasoning
- Fresh lemon juice for serving
Equipment
Instructions
- Preheat the oven to 400F.
- Add the kale to the sheet pan, drizzle with 1 tablespoon olive oil, sprinkle with 1/4 teaspoon salt, and toss to combine.
- Roast for 10 minutes, tossing mid-way through, until crisp and lightly browned. Remove to a plate and aside.
- To the same pan, add the sweet potatoes and chicken. Add 2 tablespoons olive oil, 1/2 teaspoon salt, and the Italian seasoning, tossing to combine.
- Spread into an even layer and roast for 30 minutes, tossing mid-way through, or until the chicken and sweet potatoes are golden and cooked through.
- Serve the chicken, sweet potatoes, and kale with a squeeze of lemon if desired.
Notes
- If you’d rather skip the kale, just roast the sweet potatoes and chicken, then serve with some lightly dressed greens of your choice.
How many calories?
Corrina, we don’t do calorie counts for recipes. You can enter the recipe into an online calculator if that’s important to you!
I make chicken this way regularly. Basically, this is the only way I make chicken now, and it’s a bonus if I make sweet potatoes to go with it. I’ve made broccoli this way instead of kale. So interchangeable and so easy. I’m so grateful to have found you, Robin.
Annay, so happy to hear this had become a go-to for you, and love that you can switch things up depending on what you have on hand. Thanks so much for taking the time to leave a review!