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30-Minute Sheet Pan BBQ Chicken & Sweet Potatoes

Juicy chicken pieces and caramelized sweet potato cubes roast together at 425°F, finished with a BBQ glaze brushed on in the last minutes so it turns tacky and caramelized — 30 minutes, about 35g protein per serving (estimated).
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless, skinless chicken breasts cut into 1-inch pieces
  • 2 medium sweet potatoes about 1 1/2 lb total; peeled and cut into 1/2-inch cubes
  • 1 large red onion cut into 1-inch wedges
  • 2 tbsp olive oil divided
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 cup BBQ sauce divided
  • 2 green onions thinly sliced, for serving

Equipment

  • Large rimmed sheet pan (18x13-inch)
  • Parchment paper
  • Tongs
  • Pastry brush or spoon
  • Instant-read thermometer

Method
 

  1. Heat the oven to 425°F. Line the sheet pan with parchment. Toss the sweet potato cubes and red onion wedges with 1 tablespoon of the olive oil, the smoked paprika, garlic powder, onion powder, salt, and pepper. Spread in a single layer with space between the pieces. Roast 10 minutes while you prep the chicken.
  2. Pat the chicken pieces dry with paper towels. Toss with the remaining 1 tablespoon olive oil and a pinch of salt and pepper until evenly coated.
  3. Push the vegetables toward the edges of the pan and arrange the chicken pieces in a single layer in the center — don't let pieces touch or they'll steam instead of roast. Return to the oven and roast 10 minutes, until the chicken is nearly cooked through and the sweet potatoes are starting to caramelize at the edges.
  4. Brush the chicken generously with about 1/4 cup of the BBQ sauce, turning pieces to coat. Return to the oven for 5 minutes, until the sauce is tacky and the chicken is cooked through.
  5. Switch the oven to broil. Broil 2–3 minutes, until the BBQ glaze caramelizes in spots and the edges char lightly. Watch it like a hawk — BBQ sauce goes from caramelized to burnt fast.
  6. Let everything stand on the pan for 3 minutes. Check the thickest chicken piece with a thermometer — it should read 165°F. Serve with the remaining 1/4 cup BBQ sauce for dipping and a shower of sliced green onions.

Notes

Food safety: chicken must reach 165°F internally — check the thickest piece. Cut the sweet potatoes in 1/2-inch cubes so they roast through in time; don't crowd the pan. BBQ sauce goes on in the last 5 minutes only so it caramelizes without burning. Leftovers 4 days refrigerated / 3 months frozen. Protein ~35g/serving estimated from USDA FoodData Central; not lab-tested.