This roast pairs warm cumin and bright lime for a savory, slightly tangy flavor. The chicken skin crisps in the oven while the sweet potato wedges caramelize and stay tender. Finished with a squeeze of fresh lime and cilantro, it balances savory, sweet, and citrus notes. Serve for weeknight dinners or casual weekend meals with a simple green salad.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- 1 large sweet potato (about 1 pound), cut into 1-inch wedges
- 1 small red onion, cut into wedges
- 2 tablespoons olive oil, divided
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder (or ancho powder)
- 1 teaspoon fine salt, plus more to taste
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- Zest and juice of 1 lime
- 1 tablespoon honey or maple syrup (optional)
- Fresh cilantro leaves for garnish
Instructions
- Preheat the oven to 425°F and arrange a rack in the center. Line a large rimmed baking sheet with foil or use a cast-iron skillet for best crisping.
- In a small bowl combine the dry spice mix: cumin, smoked paprika, chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to blend.
- Divide the spice mix in half. In a medium bowl mix half the spice mix with 1 tablespoon olive oil, minced garlic, lime zest, lime juice, and honey (if using). Add the chicken and toss to coat. Let sit 15–20 minutes at room temperature or cover and chill up to 4 hours.
- In a separate bowl toss the sweet potato wedges and red onion with the remaining 1 tablespoon olive oil and the other half of the spice mix. Spread the vegetables in a single layer on the prepared baking sheet, leaving space for the chicken.
- Arrange the chicken thighs skin-side up among the sweet potatoes and onions so air can circulate around each piece. Reserve any extra marinade for basting.
- Roast in the preheated oven for 30–40 minutes, until the sweet potatoes are fork-tender and the chicken reaches 165°F internal temperature. If desired, baste the chicken once with reserved marinade halfway through cooking.
- If the chicken skin needs extra crisping, switch the oven to broil and broil 1–2 minutes, watching closely to avoid burning.
- Remove from the oven and let rest 5 minutes. Sprinkle with fresh cilantro and an extra squeeze of lime juice before serving.
Tips or Variations
- Swap sweet potatoes for baby potatoes—cut in half—and increase roast time by 5–10 minutes if needed. For more heat, add 1/4 teaspoon cayenne to the spice mix.