One-Pan Barbecue Chicken and Roasted Sweet Potatoes Recipe
- 4 bone-in, skin-on chicken thighs (about 2 1/4 pounds total)
- 1 1/2 cups barbecue sauce, or as needed to marinate and coat chicken (I used a sweeter, mildly spicy, Carolina Gold version)
- 3 large potatoes, diced into 1/2-inch pieces and peeled if desired (I used 2 peeled sweet potatoes and 1 unpeeled Russet potato)
- 2 to 3 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- Preheat oven to 400F. Line a rimmed baking sheet with aluminum foil for easier cleanup; set aside.
- Place chicken thighs in a large ziptop bag, cover with barbecue sauce, seal, and smoosh chicken to coat evenly; set aside to marinate while you prep the potatoes.
- To the prepared baking sheet, add the potatoes in an even, flat layer. Evenly drizzle with olive oil, evenly sprinkle with salt and pepper, and toss to coat evenly.
- Add the chicken thighs (skin-side up) over the top of the potatoes. Spoon marinade from the ziptop bag over the top of each piece of chicken for a thick and generous coating. Bake for about 35 to 40 minutes, or until chicken registers an internal temp of 165F. Exact cooking times will vary based on size of chicken thighs and potatoes. Serve immediately. Leftovers will keep airtight in the fridge for up to 5 days. Reheat gently as necessary.