Name: Roasted Chicken Thighs with Sweet Potatoes and Roasted Red Peppers
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 12 boneless skinless chicken thighs; 3/4 teaspoon salt; 2 teaspoons garlic powder; 1.5 teaspoons garam masala (add more for stronger garam masala flavor); 1 jar roasted red peppers (drained); 2 medium sweet potatoes (thinly sliced into rounds); 1/2 teaspoon salt; 1 teaspoon garlic powder; 1-2 tablespoons olive oil; 2 cups shredded mozzarella cheese

Jump to Recipe Print Recipe

These easy chicken thighs are topped with roasted red peppers and thin slices of sweet potato, then finished with melted mozzarella. Everything cooks together on one sheet pan, making this a simple dinner with plenty of flavour and very little fuss. The chicken is seasoned with garam masala, the sweet potatoes get tender and lightly roasted before the whole thing is topped with golden, bubbly cheese.

Serving of baked chicken with roasted red peppers, sweet potatoes and melted mozzarella lifted from the sheet pan.

Recipe Overview

⏱️ Prep time: 15 minutes
🔥 Cook time: About 45 minutes
🍽️ Makes: 12 chicken thighs
🥘 Cooking method: Oven-roasted
🍴 Perfect for: An easy one-pan family dinner or meal prep

Jump to:

Recipe Overview
Why you'll love this recipe
Ingredients
Substitutions and Variations
Step-by-Step Instructions
Top Tips
Frequently Asked Questions
Serving suggestions
Storage and reheating tips
Other delicious one-pan recipes
Recipe
Comments

Why you'll love this recipe

Easy and a little different: A simple chicken thigh dinner, but the layers of roasted red pepper, sweet potato, and mozzarella make it feel more special than your usual baked chicken.
Everything cooks on one pan: No separate sides or extra pots to wash.
Simple ingredients: Made with just boneless chicken thighs, jarred roasted red peppers, sweet potatoes, and mozzarella.
Great flavour with minimal effort: Garlic powder and garam masala give the chicken so much flavour without needing a long list of spices.
Perfect for meal prep: Make a full tray and enjoy the leftovers for lunch or dinner the next day.

Ingredients

Chicken thighs: I used 12 boneless, skinless chicken thighs for this recipe.
Roasted red peppers: Use jarred roasted red peppers. If you like, you can also use homemade roasted red peppers, like in this Creamy Roasted Red Pepper Greek Yogurt Sauce recipe.
Sweet potatoes: Slice them into thin rounds, so they have enough time to become tender while the chicken cooks. A mandoline works well here if you have one, but a sharp knife will work well too.
Mozzarella cheese: Shredded mozzarella is added near the end and roasted until melted and lightly browned.
Garam masala: Like in my Slow Cooker Turkey Curry recipe, garam masala adds a warm, subtle spice to the chicken without making the dish spicy.
Garlic powder and salt: Used to season both the chicken and the sweet potatoes.

See the recipe card below for the full ingredient list and exact measurements.

Substitutions and Variations

Chicken thighs: Boneless, skinless chicken breasts can be used instead, but they may cook faster and are easier to dry out. I would recommend butterflying the chicken breasts first and then pounding them like in this Cheesy Chicken and Mushroom Recipe.
Sweet potatoes: Regular potatoes could work in place of sweet potatoes. Just make sure to slice them very thinly so they cook through in the same amount of time.
Mozzarella: Try another good melting cheese, such as provolone, Monterey Jack, or a mild cheddar. I would avoid anything too strong-tasting that might overpower the roasted peppers and garam masala.
Make it spicy: Add a pinch of chili flakes or cayenne to the chicken seasoning.
Add more vegetables: Thinly sliced zucchini (into rounds) could work well layered alongside the sweet potatoes, although make sure to keep the slices thin so everything cooks evenly.
Change up the seasoning: If you don't have garam masala, or simply don't like it, you could try a simple combination of paprika, cumin, and a pinch of cinnamon for a bit of a different flavour profile.

Step-by-Step Instructions

STEP 1: Season the chicken

Boneless skinless chicken thighs seasoned with garam masala and garlic powder on a parchment-lined baking sheet.

Place the boneless, skinless chicken thighs on a parchment-lined baking sheet. Season them with salt, garlic powder, and garam masala.

STEP 2: Add the roasted peppers

Seasoned chicken thighs topped with jarred roasted red peppers on a baking sheet.

Drain the roasted red peppers well and cut them into pieces that fit over the chicken thighs. Place a piece of roasted red pepper on top of each piece of chicken.

STEP 3: Layer with sweet potatoes

Thinly sliced sweet potatoes layered over roasted red peppers and chicken thighs.

Thinly slice the sweet potatoes into rounds and arrange them over the roasted red peppers, slightly overlapping the slices. Season with salt and garlic powder, then drizzle with olive oil.

STEP 4: Roast and add the cheese

Baked chicken thighs with roasted red peppers, sweet potatoes and melted mozzarella on a sheet pan.

Roast at 375°F (190°C) until the chicken is cooked through. Sprinkle shredded mozzarella over the top, then return the pan to the oven until the cheese melts and is lightly browned.

Top Tips

Slice the sweet potatoes thinly: They become tender in the same amount of time as the chicken cooks. Aim for thin, even rounds so they cook evenly.
Drain the roasted red peppers well.
Keep the chicken in a single layer: Give each thigh its own space on the baking sheet so everything cooks evenly.
Don't add the mozzarella too early: Add it once the chicken is cooked and the sweet potatoes are tender. This gives the cheese a chance to melt and brown without overcooking it.

Frequently Asked Questions

Yes. Boneless, skinless chicken breasts can be used, but they may cook faster than chicken thighs. Check them earlier and remove them once they are cooked through so they don't dry out. I recommend butterflying them and then pounding them a little to flatten and tenderize the chicken breast.

No, you don't have to peel them. Just scrub them well. If you prefer the texture without the skin, you can peel them first.

You can, but the flavour and texture will be different. Jarred roasted red peppers are already soft and slightly sweet, which works well in this recipe. If you're using fresh peppers, I would roast them first.

The safest way is to use a meat thermometer. The thickest part of the chicken should reach 165°F (74°C).

Serving suggestions

This chicken and sweet potato recipe is filling on its own, but a simple side can help round out the meal. Try serving it with:

A simple green salad: Something light and fresh. This Arugula and Spinach Salad or this Crunchy Carrot, Cucumber & Radish Salad with Kohlrabi.
Roasted or steamed vegetables: Broccoli, green beans, asparagus, or zucchini would all be easy options.
A fresh tomato salad: Tomatoes with a little olive oil, salt, and fresh herbs would add a nice contrast to the warm, roasted flavours.
A simple cucumber salad: A crispy cucumber salad would balance the sweetness of the roasted red peppers and sweet potatoes.

Storage and reheating tips

To store: Let the chicken cool, then transfer it to an airtight container and refrigerate for up to 3–4 days.
To reheat in the oven: Place the chicken on a baking sheet or in a baking dish, cover loosely with foil, and warm at 350°F (175°C) until everything is heated through. Remove the foil for the last few minutes if you want the sweet potatoes and cheese to crisp up a little.
To freeze: You can freeze the cooked chicken for up to 2-3 months. Just keep in mind that the texture of the sweet potatoes and mozzarella may be softer after thawing and reheating.

Other delicious one-pan recipes

If you tried this Roasted Chicken Thighs with Sweet Potatoes and Roasted Red Peppers recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And feel free to tag me on Instagram @cre8athome so I can see your creations! Thanks for visiting!