Sheet Pan Ancho Chile Chicken with Roasted Sweet Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with smoky ancho chile powder and tender sweet potatoes deliver a bold and balanced one-pan dinner. This mexican-inspired chicken ready in about 50 minutes pairs bone-in chicken thighs, olive oil, ancho chile powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Mexican cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 medium peeled sweet potatoes cut into 1-inch cubes with 2 tbsp olive oil, 1 tsp ancho chile powder, 1/2 tsp smoked paprika, 3/4 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread evenly on a rimmed baking sheet.
  2. Step 2: In the same bowl, combine 4 bone-in chicken thighs with 1 tbsp olive oil, 1 tsp ancho chile powder, 1/2 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper. Rub the spice mix all over the chicken.
  3. Step 3: Nestle the chicken thighs skin side up among the sweet potatoes on the baking sheet. Roast for 30-35 minutes until the chicken registers 165°F internally and sweet potatoes are tender, turning sweet potatoes once halfway through.
  4. Step 4: Remove from oven and drizzle 1 tbsp fresh lime juice over the chicken and sweet potatoes. Garnish with 1/4 cup chopped fresh cilantro before serving.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Ancho Chile Chicken with Roasted Sweet Potatoes take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Ancho Chile Chicken with Roasted Sweet Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Sheet Pan Ancho Chile Chicken with Roasted Sweet Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Ancho Chile Chicken with Roasted Sweet Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Ancho Chile Chicken with Roasted Sweet Potatoes?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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