Spiced Brown Sugar Chicken and Sweet Potatoes
Serves 610 mins prep30 mins cook
An EASY sheet pan meal that's ready in 30 minutes and loaded with layers of flavors from the spice rub, which features a mixture of chili powder, brown sugar, cumin, and more!!
0 servings
What you need
Instructions
-1 Preheat oven to 425F (use convection if you have it) and line a baking sheet with foil (optional but highly recommended, see Notes below) for easier cleanup. -1 To the baking sheet, add the sweet potatoes, evenly drizzle with 2 tablespoons olive oil or as desired, evenly season with salt and pepper, and roast for 8 to 10 minutes. -1 While the sweet potatoes are roasting, make the spice rub by combining the brown sugar, chili powder, cumin, paprika, garlic powder, optional cayenne, and stir to combine; set aside. -1 Pound the chicken to an even thickness. I use an empty wine bottle, but a meat pounder or tenderizing tool, a rolling pin, or a heavy frying pan all work. The chicken doesn't need to be pounded 'thin', but it needs to be of pounded to a uniform thickness so it all cooks through at the same time. -1 Remove the baking sheet from the oven with the sweet potatoes, flip them, add the chicken, red onions, and evenly drizzle them with 2 tablespoons olive oil, or as desired (I use more for better flavor and to keep everything extra moist). -1 Evenly season the chicken and red onions with salt and pepper, to taste. -1 Evenly spoon the dry spice rub over the chicken on both sides. I add a bit more to the side that's facing up than the side that's on the bottom in contact with the baking sheet. You may not need every last drop of it, but I add a very thick coating, especially to the side of the chicken that's facing up. -1 Bake for about 18 to 22 minutes, or until chicken is cooked through (165F) and done and sweet potatoes are fork tender. Tip - Keep an eye in the last few minutes of roasting because the brown sugar in the spice rub will have a tendency to burn in the final moments. Once it's starts getting dark, it's almost a guarantee the chicken is done. -1 Allow the chicken to rest for 5 to 10 minutes before slicing into it (cover with foil if desired to keep it warmer). Resting the chicken really helps lock in the juices and moisture so don't skip this step. -1 Optionally garnish with fresh herbs before slicing and serving.View original recipe