Go Back

13) Sheet-Pan BBQ Chicken with Sweet Potato Wedges

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs trimmed
  • 2 large sweet potatoes cut into wedges (about 1.2 lbs)
  • 2 tbsp olive oil divided
  • 3/4 cup barbecue sauce divided
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 small red onion cut into wedges (optional)
  • Chopped parsley for garnish optional

Method
 

  1. Preheat oven to 425°F (220°C). Line a sheet pan with foil or parchment.
  2. Toss sweet potato wedges and onion with 1 tbsp oil, half the smoked paprika, and a pinch of salt. Spread on one side of the pan.
  3. Rub chicken with remaining oil, paprika, garlic powder, salt, and pepper. Arrange on the other side of the pan.
  4. Roast 20 minutes, brush chicken and some wedges with half the barbecue sauce, then roast 8–12 more minutes until chicken reaches 165°F and potatoes are tender.
  5. Brush remaining sauce on chicken, broil 1–2 minutes for glaze if desired. Sprinkle parsley and serve.