Sheet Pan Peruvian-Spiced Chicken with Roasted Sweet Potatoes

By AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

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 seasoned with vibrant Peruvian spices roasted alongside sweet potatoes for an easy, flavorful meal. 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

4 pieces bone-in, skin-on chicken thighs
2 medium, peeled and cut into 1-inch cubes sweet potatoes
3 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh lime juice
2 tbsp chopped, for garnish fresh cilantro

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Instructions

Step 1: Preheat your oven to 425°F (220°C). In a large bowl, toss 2 medium peeled and cubed sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
Step 2: In a separate bowl, combine 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Add 4 bone-in, skin-on chicken thighs and toss to coat evenly.
Step 3: Arrange the seasoned chicken thighs skin side up on a large rimmed sheet pan. Spread the sweet potatoes around the chicken in a single layer.
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 caramelized at the edges.
Step 5: Remove from oven and drizzle 1 tbsp fresh lime juice over the chicken and sweet potatoes. Garnish with 2 tbsp chopped fresh cilantro before serving.