Are you looking for a quick and easy, healthy, one-pan dinner for tonight? Well look no further, delicious Barbecue Chicken and Roasted Sweet Potatoes is the perfect choice. Tender chicken, covered with yummy sweet and spicy barbecue sauce, cooked in the oven, over luscious roasted sweet potatoes. It doesn’t get much better than this! This versatile one-pan dish will quickly become one of your family’s favorites. And a bonus, you don’t even have to fire up the grill!
This recipe calls for skinless, boneless chicken breast and cut-up sweet potatoes, but if you are like me and prefer chicken thighs, or regular white potatoes, feel free to switch things up. Also, chicken breast are so large these days, I usually just buy 2, and slice them horizontally, to end up with 4 pieces. Or, you can just mix it up and use both dark and white meat, and really any kind of potato you like. No matter what you decide, with this hands-off recipe, you just throw everything in one-pan, and relax while it bakes. And, another bonus, if you line your baking pan with foil before adding everything, when you are done, clean-up will be a breeze too!
There are only a few ingredients: boneless, skinless chicken breast or thighs, sweet or white potatoes, barbecue sauce (we like Sweet Baby Ray’s), olive oil and salt and pepper.
To get started, preheat your oven to 400 degrees.
Put about a cup of barbecue sauce in a plastic storage bag along with the chicken and make sure the chicken is covered in sauce. Set this aside and allow the flavors to blend while you prepare your potatoes.
Peel and cube your potatoes. I peel the sweet potatoes, but prefer leaving the peel on the white potatoes. Also, the potatoes will cook more evenly if you make sure that the cubes are approximately the same size.
Line a rimmed baking sheet with foil to make clean-up easy and spread out the potatoes in an even layer. Drizzle on a little olive oil and stir to make sure the potatoes are evenly covered. Sprinkle with kosher salt and pepper to taste.
Place the potatoes in the oven and roast for 10 minutes. The potatoes take a little more time than the chicken, so roasting them before adding the chicken ensures that everything is perfectly cooked.
Remove the potatoes from the oven. Place the chicken pieces on top of the potatoes, and spoon on additional barbecue sauce. Make sure to coat them with a thick layer of sauce.
Bake for 35-40 minutes, or until the potatoes are fork tender, and your chicken registers 165 degrees with a meat thermometer.
Serve immediately and enjoy!
For a complete printable recipe, click on the recipe title at the top of this email, or visit my blog at www.gritsandpinecones.com.
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