Bbq Chicken And Sweet Potato Sheet Pan Dish Recipes

5-INGREDIENT BBQ CHICKEN-STUFFED SWEET POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a small baking sheet with parchment paper.
• Using a sharp knife, carve out one of the breasts from the rotisserie chicken. If the chicken is particularly small, use both breasts. Chop the chicken breast into very small pieces and set aside.
• Use a fork to poke holes all over the sweet potato. Transfer the sweet potato to the prepared baking sheet.
• Bake for 40-50 minutes, until the sweet potato is tender when pierced with a paring knife or skewer.
• Add the cabbage to a medium skillet over medium heat. Add the barbecue sauce and sauté until the cabbage starts to soften, about 3 minutes.
• Add the chopped chicken and stir just to incorporate. Remove the pan from the heat.
• Once the sweet potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh with a spoon until a ¼-inch (6 mm) layer remains.
• Fill the sweet potato skins with the chicken and cabbage filling, drizzle with barbecue sauce, and top with the sliced green onions.
• Enjoy!

BBQ CHICKEN AND SWEET POTATO SHEET-PAN DISH

Steps:

• Heat oven to 400°F.
• Line 15x10x1-inch pan with foil; spray with cooking spray. Coat chicken with coating mix as directed on package; place on 1/3 of the prepared pan.
• Mix oil and chili powder until blended. Toss beans with half the oil mixture, then toss potatoes with remaining oil mixture. Place beans on prepared pan next to chicken, then place potatoes next to beans.
• Bake 25 min. or until chicken is done (165ºF). Brush chicken with 1/4 cup barbecue sauce; sprinkle with cheese. Bake 5 min. or until cheese is melted.
• Serve chicken with beans, potatoes and remaining barbecue sauce.

SHEET-PAN CHICKEN WITH SWEET POTATOES AND PEPPERS

Steps:

• In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.
• In a large bowl, mix together 1 teaspoon salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.
• Heat oven to 425 degrees. In a large bowl, toss together 2 tablespoons oil, sweet potato, pepper, remaining onion, sage, remaining 1/2 teaspoon salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet.
• Add remaining 1/2 tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.)
• Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees. Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.
• To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves.

ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
• Season the chicken breast with salt, pepper, and paprika.
• Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
• Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
• Enjoy!

BARBECUE CHICKEN AND BRUSSELS SPROUT SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Place the chicken thighs skin-side up on one side of the baking sheet, spacing them evenly apart. Roast until they turn opaque on the outside, 15 minutes.
• Remove the baking sheet from the oven and place the sweet potato wedges in the center. Drizzle the potatoes with 2 tablespoons of the olive oil and sprinkle with chili powder and some salt. Use tongs to toss the potatoes so each piece is evenly coated. In the remaining open area of the pan, toss the Brussels sprouts with the remaining 2 tablespoons of olive oil and and sprinkle with salt and pepper. Arrange the Brussels sprouts cut-side down on the pan and brush each chicken thigh with barbecue sauce on all sides.
• Return the baking sheet to the oven and roast until the chicken is completely cooked through and reads an internal temperature of 160 degrees F, and the Brussels sprouts and sweet potato wedges are tender and charred in spots, 25 to 30 minutes more. Toss the vegetables with the accumulated juices on the tray before serving.