Sheet Pan Citrus-Chile Chicken with Roasted Sweet Potatoes

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs roasted alongside sweet potatoes with a bright citrus and smoky chile glaze make for a simple, flavorful sheet pan dinner. This Latin American-inspired chicken recipe (gluten free), ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, 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 rice, quinoa, or a quick salad. 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 Latin American cuisine 420 cal/serving

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Ingredients

6 pieces (about 2 lbs) bone-in, skin-on chicken thighs
2 medium, peeled and cut into 1-inch cubes sweet potatoes
3 tbsp olive oil
1/4 cup fresh orange juice
2 tbsp fresh lime juice
1 tsp chipotle chili powder
1/2 tsp smoked paprika
3 cloves, minced garlic cloves
1 tbsp honey
1 1/2 tsp salt
1 tsp black pepper
2 tbsp chopped, for garnish fresh cilantro

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, whisk 3 tbsp olive oil, 1/4 cup fresh orange juice, 2 tbsp fresh lime juice, 1 tsp chipotle chili powder, 1/2 tsp smoked paprika, 3 minced garlic cloves, 1 tbsp honey, 1 1/2 tsp salt, and 1 tsp black pepper until combined.
Step 2: Add 6 bone-in, skin-on chicken thighs and 2 medium cubed sweet potatoes (peeled, 1-inch cubes) to the bowl. Toss thoroughly to coat each piece in the citrus-chile marinade.
Step 3: Arrange the chicken thighs skin-side up and sweet potatoes in a single layer on a rimmed baking sheet. Roast in the preheated oven for 35-40 minutes, until the chicken skin is crispy and an internal temperature of 165°F is reached, and the sweet potatoes are tender and caramelized.
Step 4: Remove from oven and let rest for 5 minutes. Sprinkle 2 tbsp chopped fresh cilantro over the dish before serving.