Great Tastes of Manitoba

Sheet Pan Chicken & Sweet Potatoes with Warm Spice

65 minutes
Prep: 20 minutes | Cook: 45 minutes | Servings: 4-6


  • 8 boneless, skinless chicken thighs, cut in half
  • 1 lb (450 g) sweet potatoes peeled, and cut into 1-inch pieces
  • 1 medium Peak of the Market red onion, cut into 8 wedges
  • 4 whole garlic cloves, peeled
  • 1 large Peak of the Market sweet red pepper, cut into 8 pieces
  • 3 Tbsp (45 mL) canola oil
  • 1 tsp (5 mL) ancho chili powder
  • 1/2 tsp (2 mL) EACH smoked paprika, ground cumin and ground coriander
  • 3/4 tsp salt
  • 1/2 cup (125 mL) loosely packed cilantro
  • 3 green onions, chopped
  • sour cream
  • lime wedges


  1. Preheat oven to 400F
  2. Spray a large sheet pan with non-stick spray, and set aside.
  3. In a large bowl, combine chicken and all the vegetables.
  4. Mix oil with the ancho chili powder, smoked paprika, cumin, coriander and salt. Pour over chicken and vegetables; mix until everything is well coated.
  5. Spread chicken and vegetables evenly on the sheet-pan. Bake until the sweet potatoes are tender, and a thermometer inserted into the chicken reads 170F (about 35-45 min). Remove from oven and let stand 5 minutes.
  6. Transfer chicken and veggies to a serving platter or plates. Sprinkler with cilantro and chopped green onions. Serve with sour cream and fresh lime.

Pairs well with Jackson Triggs VQA Sauvingon Blanc

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