This is one of my favorite sheetpan meals with two of my favorite foods! BBQ Chicken and sweet potatoes…oh, yeah! How convenient that they can be cooked at the same time. I used boneless chicken thighs for this post that I had found on sale, but boneless breasts are pretty tasty, too. The breasts just need to be cut in half horizontally.
When I went to grab the BBQ sauce out of the fridge, I discovered we were out, so I whipped up a batch of homemade BBQ sauce while the chicken was in the oven. Even if you don’t typically use homemade condiments, it’s nice to have the recipes. You never know…you might get snowed in sometime. Just saying…
Ordinarily, I would have cut up a simple lettuce and tomato salad to go with this, but Hubby asked for Turnip Greens, so that’s what we had.
Sorry about the picture quality. I’m still trying to decide on whether to upgrade my phone or get a new camera.
Roasted BBQ Chicken & Sweet Potatoes Sheetpan Meal
Print Recipe(On the printed recipe, I forgot to put tsp in front of salt)
Prep 15 minutes Cook approx 35 minutes Serves 6
- 3 medium sweet potatoes or yams
- 3 Tbsp olive oil
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp ground ginger
- 1 tsp cinnamon
- 2# chicken, boneless breasts or thighs
- 1/2 C BBQ Sauce (homemade Brown Sugar BBQ Sauce recipe below)
- Preheat oven 400° F (204° C)
- Wash and peel sweet potatoes. Cut into 1/2″-1″ chunks.
- Put the sweet potatoes in a large bowl, drizzle olive oil over the top and toss to coat.
- Sprinkle ginger, cinnamon, salt and pepper on the sweet potatoes. Toss again to evenly disperse seasoning. I like to sprinkle in a little brown sugar.
- If the chicken breasts are large, cut them in half. Rinse and pat dry the chicken pieces. Lightly coat with olive oil.
- Spray a large rimmed baking sheet with cooking spray. Spread the sweet potatoes over part of the pan, then place the chicken on the end of baking sheet.
- Put the pan in the oven to roast for a total of approximately 35 minutes. After 20 minutes, spoon BBQ sauce across the chicken, then finish roasting. Roast until chicken is fully cooked (165° F/75° C) and sweet potatoes are tender.
Note: I like to spoon a little more sauce on the chicken after it’s done, then putting the pan back in the oven for 4-5 minutes.
Brown Sugar Barbecue Sauce
Time: 10 minutes Yield 2 cups
- 1 can (14.5 oz) tomato sauce
- 3/4 cup brown sugar
- 2 Tbsp molasses
- 2 Tbsp apple cider vinegar
- 2 Tbsp Worcestershire sauce
- 2 tsp ground mustard
- 2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- Optional: 2 tsp Liquid Smoke)
Add all ingredients to a medium saucepan. Bring to a slow boil medium-high heat, stirring frequently, then reduce immediately to medium-low to simmer for 5 minutes.
Leftover sauce can be put in a jar with a tight lid and kept in the refrigerator for up to 7 days. Use it for BBQ ribs, pulled pork sandwiches or a dipping sauce. Or put the leftover sauce in a freezer container and put in the freezer for up to 3 months.