This is one of those recipes that’s great to have on hand, easy to prepare and make, and ALWAYS tastes amazing. This sheet pan chicken dinner with oranges, bell peppers, and sweet potatoes will not only taste great but will make your house smell incredible the whole time it’s cooking.
Why this Recipe Works
Why make this recipe your go-to chicken dinner? Easy clean up! Everything is made on one pan, leaving just one pan to clean up.
You are guaranteed a crispy skin by refrigerating the thighs uncovered overnight before cooking, making sure the skin isn't touching any liquids other than oil when cooking, baking in the oven at at least 425F, and positioning your baking rack in the top third of the oven.
Even a chicken dinner can be considered plant-centered. This recipe uses one chicken thigh per serving and increases the vegetable serving per person. This is a great way to adopt a plant-centered diet without giving up your favorites.
This recipe incorporates a medley of vegetables and zesty orange for a great flavor infusion. The chicken thighs are baked until moist and flavorful, on top of bell peppers and sweet potatoes seasoned lightly and roasting in the chicken juice as it cooks.
Ingredients & Substitutions
bell peppers - different colored bell peppers all taste different. My favorite peppers to roast are red, yellow, and orange.
sweet potatoes - you can substitute with regular potatoes, but be sure to par-boil them first.
chicken thighs - bone-in, skin-on chicken thighs.
herbes de Provence - you can substitute with a combination of rosemary and thyme if you cannot find herbes de Provence.
oil - any flavorless oil like avocado seed or sunflower seed.
How to Make this Recipe
Preheat to 425F. In a bowl, mix the chicken, oil, herbes de Provence, and salt.
Add the sweet potatoes and bell pepper to a sheet pan or baking dish. Drizzle with 2 tbsp oil. Mix well. Top with 4 slices of orange, then top each orange slice with one piece of chicken.
Bake for 45 minutes until internal temperature reads 165F.
Crispy Chicken Skin FAQs
There are a few tricks to a crispy skin: refrigerate the thighs uncovered overnight before cooking, make sure the skin isn't touching any liquids other than oil when cooking, baking in the oven at at least 425F, and positioning your baking rack in the top third of the oven.
There are a few things that can lead to a soggy skin: cooking at too low of temperature and allowing too much moisture to touch the skin.
More Bone-in Chicken Thighs
Chicken is an extremely versatile ingredient, making it a great ingredient for a weeknight dinner. There are many delicious chicken and poultry ingredients on Proportional Plate. Here are some of my favorite bone-in chicken thigh recipes that are all completely different from each other:
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Orange & Bell Pepper Chicken Traybake with Sweet Potatoes
- 4 bone-in chicken thighs
- 2 bell peppers sliced 1/4-1/2 inch thick
- 2 lbs sweet potatoes cut into fries
- 1 orange you need 4 slices
- 1/4 cup flavorless oil
- 2 tbsp herbes de Provence
- 1 tsp salt
- Preheat to 425F with the rack in the upper third of the oven.
- In a bowl, mix the chicken, oil, herbes de Provence, and salt.
- Add the sweet potatoes and bell pepper to a sheet pan or baking dish. Drizzle with 2 tbsp oil. Mix well. Top with 4 slices of orange, then top each orange slice with one piece of chicken.
- Bake for 45 minutes until internal temperature reads 165F.
This post was originally published in February of 2018 but was republished with new photos, step by step instructions, FAQs, and tips in January of 2021.