Roasted Chicken with Sweet Potato & Onion

Inspired by Damn Delicious'  One Pan Roasted Chicken with Fall Vegetables. An easy roasted chicken dish that can be served for a large party or cut down for an easy weeknight meal. 

Course Main Course
Cuisine American
Keyword dinner, easy, fall, main course, onion, roasted chicken, sweet potato, vegetables
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 12 people


  • 6 lb bone-in chicken breasts about 8 pieces
  • 4 tbsp olive oil 1 tbsp for brushing the chicken; 3 tbsp for the vegetables
  • 1/2 tsp dried thyme For the dried herbs, I did not use a strict measurement, but perhaps start with 1/2 tsp
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried rosemary
  • salt and pepper to taste I used pink himalayan sea salt and black pepper from a grinder on the chicken and the vegetables
  • 3 lb sweet potatoes
  • 1 large yellow onion
  • 2 tbsp butter Cut into 1 tbsp portions and then quarter them - for topping the chicken
  • 3 tbsp balsamic vinegar For the vegetables
  • 3 cloves fresh garlic


Prepping the Sweet Potatoes and Onions

  1. Prior to prepping the chicken, cut the sweet potatoes into small-medium sized chunks. I basically cut each sweet potato in half lengthwise and then cut them into small pieces from there. Additionally, slice the onion into strips

  2. Coat the vegetables with 3 tbsp olive oil, 3 tbsp balsamic vinegar, salt and pepper, and the crushed garlic. I like putting everything into large ziplock bags and then shaking it up so the vegetables are coated evenly. Set these aside for later. 

  3. Crush the garlic. I like using this garlic crusher by Oxo. It's great because you can put it in a dishwasher. 

Prepping the Chicken

  1. Preheat oven to 500 degrees.  As an initial step to roasting the chicken - put the chicken in at this high temperature so the skin can start browning nicely. Do this for about 5-10 minutes. If you live in an apartment like I do - you will probably set off your smoke alarm. This happened to me and I had a minor freak out!

  2. Brush each piece of chicken with olive oil. 

  3. Season with the dried herbs, salt, and pepper. 

  4. Top with a small piece of butter. Since I had 8 pieces of chicken, I used 2 tbsp of butter and quartered each tbsp. I put each quarter on one piece of chicken. 

Roasting the Chicken and Vegetables

  1. Place chicken onto roasting pans and in oven at 500 degrees for 5-10 minutes only. Watch it carefully during this time period. I like these roasting pans as they are safe to go into oven temperatures up to 500 degrees. 

  2. After this initial step is taken, turn down oven temperature to 350 degrees and add in the vegetables. Roast the chicken with the vegetables until the chicken reaches an internal temperature of 165 degrees on a meat thermometer. I like this no frills Weber thermometer. Remember - do not leave it in the oven to monitor the temperature. You may laugh that I'm noting this, but when I first starting cooking meat more frequently - this was something I googled! Also make sure to put the thermometer into the thickest part of the chicken. It took about 1 hour to finish the chicken and vegetables in my oven.