Recipe Background
Do you feel like you can't handle it all? Don't sweat it! Weeknight Sheet-Pan Chicken is here to help with dinner. On nights like these, you hardly have time to come up with a meal idea, let alone do the dishes! You can count on this one-pan masterpiece to whip up some flavorful chicken and delicious sweet potato wedges in a jiff! If you're feeling really daring, don't skip out on the cilantro-yogurt sauce that we love to bring it all together. See? The Weeknight Sheet-Pan Chicken has got you covered. Now, go relax and enjoy!
Do you feel like you can't handle it all? Don't sweat it! Weeknight Sheet-Pan Chicken is here to help with dinner. On nights like these, you hardly have time to come up with a meal idea, let alone do the dishes! You can count on this one-pan masterpiece to whip up some flavorful chicken and delicious sweet potato wedges in a jiff! If you're feeling really daring, don't skip out on the cilantro-yogurt sauce that we love to bring it all together. See? The Weeknight Sheet-Pan Chicken has got you covered. Now, go relax and enjoy!
Ingredients
For the chicken:
- 3 tablespoons honey warmed
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon cayenne pepper
- 2 teaspoons chili powder
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1 (1.4-2.2-pound) package chicken thighs boneless and skinless, fat trimmed
- 1 1/2 pounds sweet potatoes peeled and cut into 1-inch-thick wedges
For the cilantro-yogurt sauce:
- 1/4 cup fresh cilantro packed, plus more, to taste, for garnish
- 1 teaspoon lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1 jalapeño seeded
- 1/2 teaspoon chili powder
- 2 green onions 1 roughly chopped and 1 sliced, divided
- 3/4 cup Greek yogurt divided
Directions
- Preheat the oven to 375 degrees F.
- Line a large rimmed sheet pan with parchment paper.
- In a small bowl, add the honey, the oil, the cayenne pepper, 2 teaspoons of the chili powder, the kosher salt, the black pepper, the ginger, and 1/2 teaspoon of the garlic powder and mix until it is fully combined.
- Evenly place the chicken thighs and the sweet potato wedges on the prepared sheet pan.
- Evenly drizzle the spice mixture over both sides of the chicken thighs and the sweet potato wedges.
- Roast the chicken thighs and the sweet potato wedges until the meat reaches an internal temperature of 165 degrees F, about 15 minutes.
- Switch the oven to the broiler setting and cook the chicken thighs and the sweet potato wedges until the meat is browned and the potatoes are crisp, about 5-8 minutes.
- While the chicken thighs and the sweet potato wedges are cooking, in a food processor, add 1/4 cup of the cilantro, the lime juice, the remaining garlic powder, the sea salt, the jalapeño, the remaining chili powder, 1 of the chopped green onions, and 1/2 cup of the Greek yogurt and blend until it is smooth.
- Pour the sauce mixture into a bowl. Add the remaining yogurt and the remaining sliced green onions and stir to combine.
- Transfer the sheet pan from the oven and evenly drizzle the cooked chicken thighs and the sweet potato wedges with the cilantro-yogurt sauce.
- Serve the chicken thighs and the sweet potato wedges garnished with the extra cilantro.
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