Sheet Pan Chili-Lime Chicken and Sweet Potatoes

  • Author: Morgan
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 4-6 servings 1x


  • 1 tablespoon chili powder
  • 4 cloves garlic, minced
  • 1/4 cup canola oil
  • 2 tablespoons honey
  • 2 teaspoons cumin
  • Juice of 2 limes, plus lime wheels for roasting
  • 1 teaspoon kosher salt
  • 2 pounds boneless, skinless chicken thighs
  • 2 large sweet potatoes, peeled and cut into chunks
  • 1 red onion, cut into chunks
  • 1 red bell pepper, cut into chunks
  • Fresh cilantro, chopped, to top
  • Fresh radish, sliced, to top
  • Dreamy, Creamy Avocado Cilantro Sauce, to serve (optional)


  1. In a large bowl, whisk together the chili powder, garlic, canola oil, honey, cumin, and lime juice.
  2. Add the chicken, sweet potatoes, onions, and red bell pepper to the bowl. Toss to coat in the marinade and cover. Refrigerate to marinate at least 2 hours or overnight.
  3. Preheat the oven to 425°F. Place the chicken and vegetables on a rimmed baking sheet and top with lime wheels. Discard excess marinade.
  4. Roast until the chicken is cooked through and the potatoes are tender, about 30 minutes.
  5. Top with cilantro and sliced radish. Serve warm with Dreamy, Creamy Avocado Cilantro Sauce.