sheet pan chicken thighs with sweet potato and cauliflower hash

this is one of my go-to easy weeknight dinners forever now, and somehow i’ve never totally shared it here! it’s not fancy, it’s really not even elaborate whatsoever and yet it’s one of the easiest comfort dinners i have on rotation and i love that it’s just so simple to make and such an easy clean up.

i’ve tried making both elements separate from each other and it’s fine, but the juices of the chicken thighs and the veggies together just work so well and make this so flavorful!

you can also obviously change up the vegetables, but the combo of the sweet potato and the cauliflower is just perfect to me. i can eat pounds of the stuff (and i have).

the recipe is not exact amounts, it’s a very loose recipe. i’ve been winging it for years and you just have to use the amount that looks right to you! don’t crowd the veggies on the sheet pan, but you’ll want to fit as much on there as you can!

sheet pan chicken thighs with cauliflower and sweet potato hash

one of the easiest weeknight dinners ever?! and so flavorful. it's been on rotation for years in our house!


  • 4-6 bone-in skin-on chicken thighs
  • 1-2 sweet potato
  • 1 head of cauliflower (or two small bags)
  • 1/2 cup olive oil (or more)
  • coarse kosher salt
  • fresh cracked pepper
  • herbs de provence
  • anchovy paste (optional) *
  • butter (optional) *


  1. preheat your oven to 450℉
  2. dry off your chicken thighs well, and lay onto your sheet pan. peel sweet potato and dice into small pieces (i like them crunchy and small but you can keep them big!) slice up your cauliflower into small pieces.
  3. lay everything onto your sheet pan together, making sure it isn't too crowded.
  4. pour olive oil on top of everything, you can use a bowl to get everything nice and tossed but that defeats the no dishes rule for me. season everything liberally with salt, fresh cracked pepper and herbs de provence. you want to make sure everything is nice and saturated!
  5. cook in oven for about 35 minutes and rotate half way through, i also like to flip the veggies over with a spatula to get them evenly cooked.
  6. check the temperature of your chicken and remove the thighs if they're at the right temp and the skin is crispy enough for your liking. you can let the vegetables continue cooking while the chicken rests if they need it.
  7. * OPTIONAL STEP – for even more flavorful chicken skin, i've started mixing together equal parts butter and anchovy paste, then brushing that on top as well! it makes the skin extra golden but i know some people are grossed out by anchovy!

i hope you enjoy our dinner! please let me know if you make it, would love to know other people add it to their own weeknight rotation!

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