Sheet Pan Thai Roast Chicken with Sweet Potatoes & Cilantro Sauce

Keep this sheet pan Thai roast chicken meal in your weeknight stash: it's a simple way to jazz up chicken & get a one pan meal on the table, stat.

Keep this sheet pan Thai roast chicken meal in your weeknight stash: it’s a simple way to jazz up chicken & get a one pan meal on the table, stat.



For the sheet pan Thai roast chicken:

For the green dipping sauce:


MIX: Preheat the oven to 425 F / 220 C. Measure the vinegar into a large mixing bowl and sprinkle with the coconut sugar, then let the sugar dissolve into the vinegar while you trim the chicken thighs of any excess fat or skin. Stir the sugar and vinegar mixture together, then add the red curry paste, oil, lime juice, fish sauce, salt, basil, turmeric and black pepper, stirring the marinade ingredients until it makes a smooth paste.

MARINATE: Add the chicken to the bowl one piece at a time, using your hands to coat each piece all over with the marinade, including underneath the skin. Shake off any excess and transfer the coated chicken thighs to a baking sheet. Alternatively, you can store the marinated chicken in the fridge for 2 hours before cooking. Reserve the remaining marinade.

RENDER: The chicken is going to get a little oven head start here to render out some of the fat in the skin, so pop the baking sheet with only the marinated chicken into the oven and roast for 10 minutes. Remove the baking sheet from the oven and carefully spoon off or mop up any rendered fat before adding the vegetables.

CHOP: While the chicken is in the oven, prep the vegetables. Slice the sweet potatoes and red onion into wedges. Chop the baby peppers in half lengthwise, discarding the seeds and stem end. Add all the chopped vegetables into the reserved marinade mixture and toss to coat.

ROAST: Arrange the vegetables around the chicken on the baking sheet, laying the sweet potatoes down first so that they will brown nicely, then tucking the onions and peppers in the gaps. Return the sheet to the oven and roast until both the chicken is browned and the vegetables cooked through, about 25 – 30 minutes.

REST: Remove the tray from the oven and transfer to a trivet. Let the chicken rest for 5 minutes or so while you make the sauce. Season to taste with additional salt.

BLEND: Add all of the dipping sauce ingredients to a wide mouth mason jar and use an immersion blender to process until the sauce is smooth and flecked with cilantro throughout.

SERVE: Divide the chicken and vegetables between plates and drizzle with the dipping sauce or serve on the side as you prefer.


  • I’ve tested this recipe with both bone in, skin on chicken thighs and boneless skinless chicken thighs. Cooking with the skin will give you a richer finished dish, as the chicken skin renders its fat into the sheet pan as it crisps. That said, you’ll leave most of that behind on the sheet pan!
  • If you choose to use boneless skinless thighs, reduce the total cook time to 25 – 30 minutes, adding the vegetables to the sheet tray at the same time as the chicken.
  • Feel free to use regular basil if you don’t have dried Thai basil.

Make it AIP:

  • Swap the regular red Thai curry paste for any one of my nightshade free Thai style curry paste recipes, but increase the amount to 1/4 cup / 60 ml: Nightshade Free Thai Yellow Curry Paste and Nightshade Free Green Thai Curry Paste.
  • Swap the baby peppers for a small head of cauliflower or broccoli.
  • Use white wine vinegar.
  • Omit the black pepper from the marinade & the sunflower butter in the sauce.