Roasted Chicken Thighs with Sweet Potatoes and Roasted Red Peppers
Tender boneless chicken thighs are layered with roasted red peppers and thinly sliced sweet potatoes, then topped with melted mozzarella for an easy and flavourful sheet pan dinner.
Servings: 6 (2 chicken thighs per person)
Calories: 467kcal
Ingredients
- 12 boneless skinless chicken thighs
- ¾ 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
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1-2 tablespoons olive oil
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C) on the roast setting. Line a large baking sheet with parchment paper.
- Arrange the chicken thighs in a single layer on the prepared baking sheet. Season each side with salt, garlic powder, and garam masala.12 boneless skinless chicken thighs, ¾ teaspoon salt, 2 teaspoons garlic powder, 1.5 teaspoons garam masala
- Drain the roasted red peppers well. Open the pepper pieces flat and cut them into smaller pieces as needed. Place a piece over each chicken thigh.1 jar roasted red peppers
- Thinly slice the sweet potatoes into even rounds. Arrange the slices over the roasted red peppers, slightly overlapping them. Sprinkle with salt and garlic powder, then drizzle lightly with olive oil.2 medium sweet potatoes, ½ teaspoon salt, 1 teaspoon garlic powder, 1-2 tablespoons olive oil
- Roast until the chicken is cooked through and the sweet potatoes are tender, approximately 35 minutes. Check that the thickest part of the chicken reaches 165°F (74°C).
- Remove the baking sheet from the oven and sprinkle the mozzarella over the sweet potatoes. Return to the oven until the cheese is melted and lightly browned.2 cups shredded mozzarella cheese
- Let the chicken rest for a few minutes, then serve warm.
Notes
- Slice the sweet potatoes thinly and evenly. This helps them become tender while the chicken cooks.
- Drain the roasted red peppers well before adding them to the chicken to avoid excess moisture.
- Arrange the sweet potato slices in a thin layer. Don't pile them too high so they cook through evenly.
- Add the mozzarella only after the sweet potatoes are tender and the chicken is cooked through. Broil/grill just until the cheese is melted and lightly browned.
- Cooking time may vary depending on the thickness of the chicken thighs and sweet potato slices.
Nutrition
Calories: 467kcal | Carbohydrates: 20g | Protein: 55g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 239mg | Sodium: 1737mg | Potassium: 940mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11218IU | Vitamin C: 28mg | Calcium: 362mg | Iron: 3mg