Easy meals are just the thing for busy weeknights. This recipe for Baked Chicken and Sweet Potatoes roasts to perfection in just one pan. You’ll love the addition of a homemade dressing and a drizzle of honey that elevates this simple dish to something special.
Place chicken breasts in a ziplock and cover with buttermilk overnight or at least 30 minutes. Rinse and pat dry. (This step is optional)
Preheat oven to 475º. Spray a rimmed baking sheet or cover with foil.
Peel and chop sweet potatoes into bit size chunks and place in a large bowl. Add 3 tablespoons of olive oil and a teaspoon of salt, toss and place on rimmed baking sheet.
In a small bowl, combine chili powder, oregano, cumin, a teaspoon of pepper and a teaspoon of salt. Pat the chicken breasts dry and place on top of sweet potatoes skin side up. Sprinkle chicken and sweet potatoes with seasoning.
Bake for about 30 minutes until a meat thermometer registers 160º. You can cover the chicken about half way through to keep it from getting too brown. Remove to a platter and brush the chicken with warmed honey.
5.Dressing: Whisk together all ingredients in a small bowl and pour over sweet potatoes.
Barbara's Notes + Tips
To make it less spicy, reduce the chili powder or just sprinkle it on the chicken.
If the skin is getting too dark, cover it with aluminum foil half way through.
For juicier chicken, soak it in buttermilk overnight.