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Chili Brown Sugar Chicken and Sweet Potatoes

Chili brown sugar chicken and sweet potatoes roast together on one sheet pan for an easy dinner with tender chicken, fork-tender sweet potatoes, and a smoky-sweet spice coating. The chicken is seasoned with brown sugar, chili powder, and smoked paprika, then roasted at 425°F.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb sweet potatoes peeled and cut into 3/4-inch cubes
  • 2 tbsp olive oil divided
  • 2 tbsp brown sugar packed
  • 2 tsp chili powder
  • 0.5 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1.5 lb chicken thighs boneless, skinless, patted dry

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F and line an 18x13-inch rimmed baking sheet with parchment paper.
  2. In a small bowl, mix the brown sugar, chili powder, smoked paprika, garlic powder, salt, and black pepper.
  3. Toss the sweet potatoes with 1 tablespoon olive oil and half the spice mixture, then spread them in an even layer on the baking sheet and roast for 15 minutes.
  4. Toss the chicken thighs with the remaining 1 tablespoon olive oil and spice mixture, then arrange them among the sweet potatoes and roast for 20 to 25 minutes, until the chicken reaches 165°F and the sweet potatoes are fork-tender.
  5. Rest the chicken for 5 minutes before serving.

Notes

For the best doneness, check that the chicken reaches 165°F. Refrigerate leftovers for 3 to 4 days or freeze them; thaw and reheat thoroughly. Boneless, skinless chicken breasts can replace the thighs; cook until they reach 165°F.