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Season chicken and sweet potatoes boldly with chili powder, oregano and ground red pepper for a one-pan dinner with Southwestern flair. Photo credit: Monet Moutrie from Anecdotes & Applecores.
2 tablespoons packed brown sugar
1 tablespoon lime juice
1 tablespoon olive oil
2 teaspoons McCormick® Chili Powder
1 teaspoon McCormick® Oregano Leaves
1 teaspoon salt
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Red Pepper, Ground
2 pounds bone-in chicken parts
1 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
1 large onion, cut into thin wedges
Preheat oven to 425°F. Mix brown sugar, lime juice, oil and seasonings in large bowl. Add chicken, sweet potatoes and onion; toss to coat well.
Arrange chicken, sweet potatoes and onion in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.
Roast 30 to 35 minutes or until chicken is cooked through and sweet potatoes are tender, turning sweet potatoes occasionally.
(Amount per serving)