Sheet Pan Chili-Lime Chicken with Roasted Sweet Potatoes
Juicy chicken thighs marinated in a zesty chili-lime sauce roasted alongside caramelized sweet potatoes for a flavorful one-pan dinner. This mexican-inspired chicken (gluten free) ready in about 55 minutes pairs bone-in 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.
Ingredients
- 6 pieces bone-in chicken thighs
- 2 medium, peeled and cut into 1-inch cubes sweet potatoes
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup chopped, for garnish fresh cilantro
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp lime juice, 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1 1/2 tsp salt, and 1 tsp black pepper to create the marinade.
- Step 2: Add 6 bone-in chicken thighs and 2 cups of cubed sweet potatoes to the marinade. Toss thoroughly to coat everything evenly.
- Step 3: Spread the chicken thighs and sweet potatoes out on a large rimmed baking sheet in a single layer with space between pieces.
- Step 4: Roast in the oven for 35-40 minutes until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and slightly caramelized.
- Step 5: Remove from oven, garnish with 1/4 cup chopped fresh cilantro, and serve warm.
Frequently asked questions
How long does Sheet Pan Chili-Lime Chicken with Roasted Sweet Potatoes take to make?
Total time is about 55 minutes (15 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 Chili-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 bone-in chicken thighs from drying out.
Can I substitute ingredients in Sheet Pan Chili-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 Chili-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 Chili-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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