Classic Dump-and-Bake BBQ Chicken & Sweet Potatoes Recipe
This easy dump-and-bake recipe combines succulent chicken with sweet potatoes and savory BBQ sauce for a delicious and convenient meal perfect for any weeknight.
Equipment
- oven
- baking sheet
- parchment paper
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 2 large sweet potatoes (about 1.5 lbs total), peeled and cut into 1-inch cubes
- 1 large red onion cut into 1-inch wedges
- 1 cup BBQ sauce (your favorite brand)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Salt to taste
- Fresh parsley or cilantro (optional), for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- Place the cubed sweet potatoes, red onion wedges, and chicken pieces onto the prepared baking sheet.
Seasoning & Tossing
- Drizzle olive oil over the ingredients, then sprinkle with smoked paprika, garlic powder, salt, and pepper.
- Pour BBQ sauce over everything; then, toss all ingredients on the baking sheet until evenly coated, ensuring they are in single a layer.
Baking & Serving
- Bake for 25-35 minutes until the chicken is cooked through (165°F/74°C) and the sweet potatoes are tender and caramelized; stir halfway through for even cooking.
- Remove from the oven, garnish with fresh parsley or cilantro if desired, and serve immediately.
Notes
For extra crispiness, you can broil the dish for the last couple of minutes, keeping a close eye to prevent burning. Adjust the amount of BBQ sauce to your preference, and feel free to add a pinch of cayenne pepper for a little heat!