Ingredients
Spice Rub
- 1/3 to 1/2 cup light brown sugar (packed)
- 2 to 3 tablespoons chili powder
- 2 teaspoons cumin
- 1 to 2 teaspoons paprika or smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional and to taste)
Chicken and Vegetables
- 1.5 to 2 pounds sweet potatoes (peeled and diced into 1-inch chunks)
- 4 tablespoons olive oil (divided; or as needed)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 1.50 to 2 pounds boneless skinless chicken breasts (4 large breasts)
- 1 large or extra-large red onion (cut into thick chunks or wedges)
- 2 to 3 tablespoons fresh parsley or cilantro finely minced (for garnishing; optional and to taste)
Instructions
- Preheat Oven: Preheat your oven to 425°F (use convection if available) and line a baking sheet with foil for easy cleanup, preventing any sticky drips from burning.
- Prepare Sweet Potatoes: Spread the peeled and diced sweet potatoes evenly on the baking sheet. Drizzle with 2 tablespoons of olive oil and season with kosher salt and freshly ground black pepper. Roast for 8 to 10 minutes to start softening them.
- Make Spice Rub: While the sweet potatoes roast, combine the brown sugar, chili powder, cumin, paprika, garlic powder, and optional cayenne pepper in a bowl, mixing thoroughly. Set the spice mixture aside.
- Pound Chicken: Using a meat mallet, rolling pin, or an empty wine bottle, pound each chicken breast to an even thickness for uniform cooking, ensuring they are not too thin but consistent.
- Add Chicken and Onions: Remove the baking sheet from the oven and flip the sweet potatoes to ensure even cooking. Arrange the chicken breasts and red onion wedges on the baking sheet. Drizzle an additional 2 tablespoons of olive oil over the chicken and onions, adding more if you prefer extra moisture and flavor.
- Season Chicken and Onions: Season the chicken and red onions evenly with kosher salt and freshly ground black pepper to taste.
- Apply Spice Rub: Spoon the prepared dry spice rub generously over both sides of the chicken breasts, focusing on the side facing up. Not all the rub may be used, but apply a thick coating for maximum flavor.
- Bake: Place the baking sheet back in the oven and bake for 18 to 22 minutes or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender. Be vigilant during the last few minutes to prevent the brown sugar from burning.
- Rest Chicken: Remove the chicken from the oven and let it rest for 5 to 10 minutes. Cover with foil if desired to retain warmth. Resting helps lock in juices for moist and tender meat.
- Garnish and Serve: Optionally sprinkle the minced fresh parsley or cilantro over the chicken and sweet potatoes before slicing and serving. Enjoy your flavorful, roasted Chili Brown Sugar Chicken and Sweet Potatoes!
Notes
- Lining the baking sheet with foil makes cleanup easy, especially as the brown sugar can burn and create sticky drips.
- Pounding chicken to an even thickness ensures even cooking and juicy results.
- Be cautious near the end of baking because the brown sugar in the spice rub can quickly burn.
- Resting the chicken after cooking is essential to lock in moisture and achieve tender slices.
- You can use smoked paprika for a deeper smoky flavor or regular paprika if preferred.
- The amount of olive oil can be adjusted to your preference for flavor and moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
