Go Back
Sweet & Smoky Baked BBQ Chicken Thighs with Roasted Sweet Potatoes is a dish that tantalizes the taste buds with its delightful balance of sweet and smoky flavors. This recipe is not only easy to prepare but also highlights the importance of simple, wholesome ingredients that come together to create a satisfying meal. Chicken thighs and sweet potatoes are versatile staples that provide both nutrition and comfort, making them perfect for a family feast.

Baked BBQ Chicken Thighs with Sweet Potatoes

Indulge in the delightful flavors of sweet and smoky baked BBQ chicken thighs paired with roasted sweet potatoes for a memorable family feast. This simple yet satisfying recipe brings together juicy chicken coated in BBQ sauce and tender, caramelized sweet potatoes, making it a perfect weeknight dinner. With wholesome ingredients and easy preparation, you’ll enjoy a nutritious and comforting meal everyone will love. Try it today for a delicious experience!
Print Recipe Pin Recipe

Ingredients
  

6 bone-in, skin-on chicken thighs

1 cup BBQ sauce (store-bought or homemade)

2 large sweet potatoes, peeled and cut into 1-inch cubes

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon honey (optional, for extra sweetness)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Chicken: In a large bowl, add the chicken thighs. Pour in the BBQ sauce, coating the thighs evenly. For extra flavor, you can let them marinate for at least 30 minutes (or up to overnight in the fridge).

      Prepare the Sweet Potatoes: In another bowl, combine the cubed sweet potatoes, olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss well to ensure the potatoes are evenly coated with the oil and spices.

        Arrange on Baking Sheet: Line a large baking sheet with parchment paper. Place the marinated chicken thighs skin-side up on one side of the baking sheet and spread the seasoned sweet potatoes on the other side.

          Bake the Chicken and Potatoes: Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy. The sweet potatoes should be tender and slightly caramelized.

            Optional Glaze: If you desire a sticky glaze, brush an extra layer of BBQ sauce onto the chicken thighs during the last 5-7 minutes of baking. If you prefer them sweeter, drizzle honey over the sweet potatoes just before they finish baking.

              Serve: Once baked, remove the sheet from the oven. Let the chicken rest for a few minutes before serving. Garnish with fresh parsley and serve the chicken thighs alongside the roasted sweet potatoes.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings