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Smoky Sweet BBQ Chicken Thighs with Roasted Sweet Potatoes are the perfect combination of flavors and textures that will delight your taste buds. This dish is not only satisfying but also showcases a beautiful harmony between tender, juicy chicken thighs coated in a rich, smoky BBQ sauce and sweet, caramelized sweet potatoes. The balance of protein and vegetables makes it a wholesome meal ideal for family dinners or casual gatherings.

Baked BBQ Chicken Thighs with Sweet Potatoes

Indulge in the delicious blend of flavors with Smoky Sweet BBQ Chicken Thighs paired perfectly with Roasted Sweet Potatoes. This mouthwatering dish features tender, juicy chicken thighs covered in a rich smoky BBQ sauce, complemented by sweet, caramelized sweet potatoes. It's a wholesome meal that's both comforting and nutritious, ideal for family dinners or gatherings. With straightforward steps, anyone can create this flavorful experience at home. Discover the joy of cooking and impress your guests with this delectable recipe!
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Ingredients
  

For the Chicken:

6 bone-in, skin-on chicken thighs

1 cup BBQ sauce (your choice, preferably smoky)

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

For the Sweet Potatoes:

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

2 tablespoons olive oil

1 teaspoon cinnamon

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven:

    - Preheat your oven to 425°F (220°C).

      Prepare the Sweet Potatoes:

        - In a large bowl, combine the cubed sweet potatoes, olive oil, cinnamon, garlic powder, salt, and pepper. Toss well to coat the potatoes evenly.

          - Spread the sweet potatoes in a single layer on a large baking sheet and set aside.

            Prepare the Chicken Thighs:

              - In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper.

                - Pat the chicken thighs dry with paper towels and rub the spice mixture evenly over both sides of the thighs.

                  - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear for about 4-5 minutes until the skin is crispy and golden brown. Flip them over and remove from heat.

                    Combine and Bake:

                      - Place the seared chicken thighs on the baking sheet with the sweet potatoes, skin-side up.

                        - Brush the BBQ sauce generously over the chicken thighs.

                          - Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the sweet potatoes are tender and caramelized.

                            Serve:

                              - Remove from the oven and let the chicken rest for about 5 minutes. Garnish with chopped parsley before serving. Serve hot with the roasted sweet potatoes on the side.

                                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings