📖 Instructions

1. Let’s get started by preheating your oven to 400°F (200°C). This ensures that when the sheet pan goes in, everything cooks evenly and beautifully. Trust me, it makes a difference! Make sure your oven rack is in the middle position.
2. While the oven is preheating, grab a large bowl. In it, whisk together 2 tablespoons of olive oil, 1 tablespoon of Cajun seasoning (more if you're feeling bold!), 1 teaspoon of garlic powder, ½ teaspoon of smoked paprika, ½ teaspoon of dried thyme, and a pinch of salt and freshly ground black pepper. This is where the magic happens, so don’t be shy with the spices!
3. Now, take about 1.5 pounds of boneless, skinless chicken thighs and add them to the bowl with the marinade. Toss those thighs until they're fully coated and glistening. The more they soak up the flavors, the better they’ll taste. Ideally, let them marinate for at least 15 minutes, or even longer if you have the time. I've even let them sit for a few hours in the fridge when I'm planning ahead. It’s a game changer!
4. Next up are the sweet potatoes. Peel and chop about 2 large sweet potatoes into 1-inch cubes. Add them to a seperate bowl, drizzle with a tablespoon of olive oil, and sprinkle with a little salt, pepper, and a dash more Cajun seasoning. Toss to coat evenly. The sweetness of the potatoes with the spice of the Cajun seasoning is a flavor explosion you don't wanna miss!
5. Time to assemble the sheet pan! Line a large sheet pan with parchment paper for easy cleanup (optional, but highly recommended). Spread the sweet potatoes in a single layer on one side of the pan, leaving enough space for the chicken. This is important – overcrowding the pan can steam the veggies and chicken instead of roasting them.
6. Arrange the marinated chicken thighs on the other side of the sheet pan, making sure they aren’t overlapping. Give everything a little space to breathe. If you're feeling fancy, sprinkle some fresh parsley or cilantro on top at this point. I some times like to spritz it with a little lemon juice before baking.
7. Slide the sheet pan into the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender and slightly caramelized. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to be sure.
8. Once everything is cooked to perfection, remove the sheet pan from the oven. Let it cool for a few minutes before serving. This allows the juices to redistribute, keeping the chicken nice and moist. Also, be very careful when handling a hot sheet pan, avoid accidents.
9. Finally, serve your Sheet Pan Cajun Chicken and Sweet Potatoes hot and enjoy! This dish is fantastic on its own, but you can also pair it with a simple green salad or some steamed veggies for a complete and balanced meal. And maybe some white rice on the side to balance out the spice. It’s a dish that’s sure to impress, whether it’s a weeknight dinner or a casual get-together with friends.