Sheet Pan Chili Lime Chicken with Sweet Potatoes

When you want big flavor without a sink full of dishes, this Sheet Pan Chili-Lime Chicken and Sweet Potatoes recipe is an easy answer. Juicy chicken thighs, tender sweet potatoes, red onion, and bell pepper are coated in a spicy, citrusy, lightly sweet marinade, then roasted together on one pan for a simple, satisfying, healthy dinner recipe.

I cook all kinds of meals: rich comfort food, quick weeknight dinners, creative dishes, and family-friendly favorites. But this sheet pan chili-lime chicken is exactly the kind of recipe I come back to again and again because it checks every important box.

☑️ It is easy. Prep is simple, the cooking method is straightforward, and there is no need to stand over the stove. Whisk the marinade, toss everything together, let it rest, spread it on a sheet pan, and roast.

☑️ It is wholesome. Boneless, skinless chicken thighs bring plenty of protein and flavor, while sweet potatoes add fiber, potassium, and natural sweetness. The onion and bell pepper roast until tender and help make the meal colorful and balanced.

☑️ It is flexible. This one pan chicken dinner can be adjusted based on what you have. You can use different vegetables, swap the chicken thighs for chicken breasts, or try another protein with a small change in cooking time.

☑️ It is full of flavor. Chili powder, lime juice, garlic, cumin, honey, and salt create a marinade that is bold, bright, and just sweet enough. The optional avocado cilantro sauce makes it even creamier and fresher, but the chicken and sweet potatoes are delicious on their own.

That combination of easy prep, simple cleanup, and big flavor is exactly why this sheet pan dinner deserves a spot in your regular rotation.

HOW TO COOK BONELESS, SKINLESS CHICKEN THIGHS IN THE OVEN

Boneless, skinless chicken thighs are ideal for sheet pan meals because they are flavorful, affordable, and forgiving. Unlike chicken breasts, which can become dry if cooked a little too long, thighs stay juicy and tender when roasted at high heat.

Start by trimming away any excess fat from the chicken thighs. Then combine the chili-lime marinade ingredients and toss the chicken with the sweet potatoes, onion, and red bell pepper. The recipe calls for marinating for at least 2 hours or overnight, which gives the chicken and vegetables time to absorb the seasoning.

Because this marinade contains lime juice, avoid marinating the chicken for too long. Citrus can begin to break down the surface of the meat if it sits for an extended period, which may affect the texture. Overnight works well, but there is no need to push it far beyond that.

For roasting, a hot oven is important. At 425°F, the chicken browns, the sweet potatoes become tender, and the vegetables caramelize around the edges. The high heat also helps everything cook in about 30 minutes once it is on the pan, making this a practical weeknight chicken dinner.

DREAMY, CREAMY AVOCADO CILANTRO SAUCE

A creamy avocado cilantro sauce pairs beautifully with this sheet pan chili-lime chicken and sweet potatoes. The cool, smooth sauce balances the warm spices, the citrus, and the natural sweetness of the roasted potatoes.

If you plan to serve the sauce, make it while the chicken and vegetables roast. It comes together quickly in a food processor and turns this already flavorful dinner into something that feels extra fresh and complete.

If you prefer to skip the sauce, the meal still stands on its own. A sprinkle of chopped cilantro and thinly sliced radish adds brightness, crunch, and color right before serving.