
Southwest Roasted Chicken & Sweet Potatoes

By: McCormick Kitchens
Made With:

Try this recipe for chicken and sweet potatoes tonight! Made on a single sheet pan, It's a dish that's as easy to eat as it is to clean up. Season with McCormick® Chili Powder and Red Pepper for Southwestern-inspired heat.
Recipe Info
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Prep Time:
15m
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Cook Time:
35m
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Ingredients:
11
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Servings:
6
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User Rating:
Ingredients
- 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® Ground Cayenne Red Pepper
- 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
Nutrition Information
(per serving)
- Calories 291
- Carbohydrates 24 g
- Cholesterol 95 mg
- Fiber 3 g
- Protein 24 g
- Sodium 504 mg
- Total Fat 11 g
Try this recipe for chicken and sweet potatoes tonight! Made on a single sheet pan, It's a dish that's as easy to eat as it is to clean up. Season with McCormick® Chili Powder and Red Pepper for Southwestern-inspired heat.
Key products
Instructions
- 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.