Jake and I have been on a sweet potato kick this summer! We have been eating them plain, making sweet potato fries & have tried a variety of stuffed sweet potatoes. The other night I stumbled across a one pan bbq chicken sweet potato bake. I loved this dinner because it was fast, easy, and there was zero cleanup. Jake loved the moist and juicy barbecue chicken and the tender, roasted potatoes. Feel free to add any of vegetables to the bake broccoli, cauliflower, zucchini, carrots, etc.
It doesn’t get much easier than chopping up potatoes, drizzling with olive oil, and placing chicken breasts marinated in your favorite barbecue sauce in a pan. Cut the potatoes small enough so they cook through in the same amount of time it takes the chicken to cook, about 1/2-inch pieces. How easy is that?
3 boneless chicken breasts
1 1/2 cups barbecue sauce, or as needed to marinate and coat chicken (I used sweet baby rays)
2 large sweet potatoes, diced into 1/2-inch pieces and peeled if desired
2 to 3 tablespoons olive oil
Preheat oven to 400F.
Place chicken breasts 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.
Spray a baking sheet or pan, add the potatoes in an even, flat layer. Evenly drizzle with olive oil.
Add the chicken breasts to one side of the pan or 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 is cooked thoroughly.