Sheet Pan Chile-Lime Chicken with Roasted Sweet Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with a tangy chile-lime marinade served alongside caramelized sweet potatoes for a quick and vibrant meal. This mexican-inspired chicken (gluten free) ready in about 50 minutes pairs bone-in, skin-on chicken thighs, olive oil, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 10 min Cook: 40 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lime juice, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
  2. Step 2: Place 6 bone-in, skin-on chicken thighs and 2 cups of cubed sweet potatoes (from 2 medium sweet potatoes) on a large rimmed baking sheet. Pour the marinade over chicken and sweet potatoes, tossing the sweet potatoes gently to coat but leaving chicken skin exposed for crispness.
  3. Step 3: Arrange chicken skin-side up and spread sweet potatoes evenly around. Roast for 35-40 minutes until chicken reaches 165°F internal temperature and sweet potatoes are tender and caramelized around edges.
  4. Step 4: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over the entire sheet. Let chicken rest for 5 minutes before serving alongside the sweet potatoes.

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Frequently asked questions

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

Total time is about 50 minutes (10 min prep + 40 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 Chile-Lime 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 olive oil from drying out.

Can I substitute ingredients in Sheet Pan Chile-Lime 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 Chile-Lime 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.

Is Sheet Pan Chile-Lime Chicken with Roasted Sweet Potatoes gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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