Dump-and-Bake BBQ Chicken & Sweet Potatoes – A Weeknight Warrior
This delicious Dump-and-Bake BBQ Chicken & Sweet Potatoes recipe is a perfect weeknight warrior. It's incredibly easy to make, requires minimal cleanup, and delivers a flavorful, satisfying meal with tender chicken and sweet, caramelized sweet potatoes.
Equipment
- oven
- large baking sheet
- parchment paper
- large bowl
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts cut into 1-inch pieces
- 2 sweet potatoes peeled and cut into 1-inch cubes
- 1 cup BBQ sauce
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- fresh chopped parsley or cilantro Optional garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- Combine the chopped chicken and cubed sweet potatoes in a large bowl.
Mixing and Baking
- Add olive oil, smoked paprika, garlic powder, salt, and pepper to the bowl and toss to coat the chicken and sweet potatoes evenly.
- Pour in the BBQ sauce and stir until all ingredients are coated.
- Transfer the mixture to the prepared baking sheet, spreading it into a single layer, using two sheets if needed to avoid overcrowding.
- Bake for 25-30 minutes, or until chicken is cooked through (165°F/74°C) and sweet potatoes are tender and caramelized; stir halfway through for even browning.
Serving
- Remove from the oven, garnish with fresh herbs if desired, and serve immediately.
Notes
For extra crispiness, broil the dish for the last 2-3 minutes, watching carefully to prevent burning. Adjust the amount of BBQ sauce to your preference, and feel free to experiment with different spice blends like onion powder or chili powder for variety.