Sheet Pan Chili-Lime Chicken with Sweet Potato Wedges

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with a zesty chili-lime marinade, served alongside tender roasted sweet potato wedges for a vibrant and hearty meal. This mexican-inspired chicken (gluten free) ready in about 55 minutes pairs bone-in chicken thighs, medium, cut into wedges sweet potatoes, olive oil 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: 15 min Cook: 40 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 medium sweet potatoes cut into wedges with 1 tbsp olive oil and 1/2 tsp salt. Spread on a large rimmed baking sheet in a single layer.
  2. Step 2: In the same bowl, mix 3 tbsp olive oil, 2 tbsp lime juice, 1 tbsp chili powder, 1 tsp smoked paprika, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 6 bone-in chicken thighs and toss to coat evenly.
  3. Step 3: Nestle the marinated chicken thighs among the sweet potato wedges on the baking sheet. Roast for 35-40 minutes, flipping the sweet potatoes halfway through, until chicken reaches 165°F internal temperature and wedges are tender and browned.
  4. Step 4: Remove from oven, sprinkle 1/4 cup chopped fresh cilantro over chicken and sweet potatoes. Let rest 5 minutes before serving.

Frequently asked questions

How long does Sheet Pan Chili-Lime Chicken with Sweet Potato Wedges 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 Sweet Potato Wedges?

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 Sweet Potato Wedges?

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 Sweet Potato Wedges 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 Sweet Potato Wedges 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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