This sweet-and-spicy sheet pan chicken thigh recipe is the perfect solution for a healthy and delicious weeknight dinner.
INGREDIENTS
- 3 tablespoons honey, warmed
- ¼ cup extra-virgin olive oil
- ¼ teaspoon cayenne pepper
- 2 teaspoons chili powder
- 1 tablespoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- 2½ pounds boneless, skinless chicken thighs, trimmed of fat
- 1½ pounds sweet potatoes, peeled and cut into 1-inch wedges
- 4 green onions, chopped
Cilantro Yogurt Sauce
- ¼ cup packed fresh cilantro
- 1 teaspoon freshly squeezed lime juice
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- 1 jalapeño, seeded
- ½ teaspoon chili powder
- 2 green onions
- ¾ cup Greek yogurt
INSTRUCTION
- Preheat the Oven: Set the oven to 375°F. Line a large, rimmed sheet pan with parchment paper.
- Prepare the Spice Mixture: In a small bowl, whisk together the honey, olive oil, cayenne, chili powder, salt, pepper, ginger, and garlic powder until well blended.
- Coat the Chicken and Potatoes: Arrange the chicken thighs and sweet potato wedges on the prepared sheet pan. Toss them with the spice mixture until evenly coated.
- Roast: Bake in the preheated oven for 15 minutes. Switch to the broiler and cook for an additional 5–8 minutes, or until the chicken is browned and the sweet potatoes are tender.
- Make the Cilantro Yogurt Sauce: In a food processor, blend the cilantro, lime juice, garlic powder, salt, jalapeño, chili powder, green onions, and ½ cup of Greek yogurt until smooth. Transfer to a bowl and stir in the remaining ¼ cup of yogurt until fully combined.
- Serve: Drizzle the chicken and sweet potatoes with the cilantro yogurt sauce. Garnish with chopped green onions before serving.
NUTRITION INFORMATION (PER SERVING)
- Calories: 556
- Protein: 48 g
- Carbohydrates: 43 g
- Total Fat: 20 g
- Dietary Fiber: 5 g
- Cholesterol: 136 mg
- Sodium: 1481 mg
- Total Sugars: 10 g
