Classic Dump-and-Bake BBQ Chicken & Sweet Potatoes—Smoky-Sweet Tray Bake
This smoky-sweet tray bake features tender BBQ chicken and caramelized sweet potatoes, all cooked on a single baking sheet for an easy and delicious meal. Perfect for a weeknight dinner with minimal cleanup.
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 large sweet potatoes peeled and diced into 1-inch cubes
- 1 large red onion cut into thick wedges (optional)
- 3/4 cup your favorite BBQ sauce
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional, for a little kick)
- Salt and black pepper to taste
- Fresh parsley or cilantro chopped (for garnish, optional)
Instructions
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine diced sweet potatoes and red onion with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper; toss to coat.
- Add chicken thighs to the same bowl, drizzle with the remaining 1 tablespoon olive oil, season with salt, pepper, and cayenne pepper (if desired), then toss with half of the BBQ sauce.
- Spread the seasoned sweet potatoes and onion on one side of the baking sheet and the BBQ chicken on the other side, ensuring a single layer.
- Bake for 20 minutes in the preheated oven.
- Flip the chicken and sweet potatoes, then drizzle the remaining BBQ sauce over the chicken.
- Continue baking for another 15-20 minutes, until the chicken is cooked through (165°F/74°C internal temperature) and the sweet potatoes are tender and caramelized.
- Remove from the oven, let rest briefly, and garnish with fresh parsley or cilantro before serving warm.
Notes
For extra flavor, marinate the chicken in BBQ sauce for at least 30 minutes before baking. You can also add other vegetables like bell peppers or zucchini to the tray bake.