Description
A delicious and easy weeknight meal featuring oven roasted chicken thighs with sweet potatoes, broccoli, and a tangy dipping sauce.
Ingredients
Scale
- ¼ cup olive oil
- 5 tablespoons mild honey
- 1 tablespoon lime juice
- 5 teaspoons spicy BBQ seasoning (divided)
- salt and pepper (to taste)
- 2 pounds boneless, skinless chicken thighs (patted dry and lightly pounded)
- ½ cup plain Greek yogurt (OR sour cream)
- 2 teaspoons Dijon mustard (or more to taste)
- 1 pound sweet potatoes (diced into 1-inch pieces)
- 1 pound broccoli (cut into small florets)
- coleslaw mix (with black beans and corn added if you like)
- cooked rice (or another grain)
- chopped cilantro, sliced avocado, lime wedges
- chili powder, cayenne pepper, or sriracha
Instructions
- Heat the oven to 425°F (220°C). Line a sheet pan with foil or high-heat baking parchment, or leave it unlined if you don’t mind extra cleanup.
- Make the flavor base: In a measuring cup, whisk together the olive oil, honey, lime juice, 3 teaspoons of the BBQ seasoning, and salt/pepper until smooth.
- Season the chicken: Transfer ½ cup of the oil mixture to a large bowl. Add the remaining 2 teaspoons BBQ seasoning and the chicken thighs. Toss well and set aside for up to 20 minutes.
- Make the dipping sauce: To the remaining oil mixture in the measuring cup, whisk in the yogurt (or sour cream) and Dijon mustard. Cover and refrigerate until ready to serve.
- Arrange on the pan and roast: Place the chicken on one side of the prepared sheet pan, making sure each piece is well coated. Toss the sweet potatoes in the remaining seasoned oil from the bowl and arrange them on the other side. Roast at 425°F for 15 minutes.
- Add the broccoli and finish roasting: Remove the pan from the oven. Add the broccoli, tossing it in the pan juices. Baste the chicken lightly as well. Return the pan to the oven and roast for another 10–15 minutes, until the chicken is cooked through, the sweet potatoes are tender, and the broccoli is nicely roasted. For extra color, broil briefly at the end if your pan and liner allow.
- Serve directly from the pan, drizzled with the dipping sauce, or build bowls with rice, slaw, and your favorite toppings.
Notes
- Note 1: Make sure to pat the chicken thighs dry to ensure a nice roast.
- Note 2: Adjust the spice level to your preference with chili powder, cayenne, or sriracha.
- Note 3: Allowing the chicken to rest in the seasoning mixture helps enhance the flavor.
- Note 4: Ensure all ingredients are cooked thoroughly before serving.
- Note 5: Broiling can add a crispy finish to the dish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 120mg