Sheet Pan Coconut Lime Chicken with Sweet Potatoes

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/2 cup full-fat coconut milk
• 2 tablespoons lime juice, freshly squeezed
• 1 tablespoon lime zest
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground coriander
• 1/2 teaspoon red pepper flakes
• 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Method

1. 1

   In a large bowl or zip-top bag, whisk together coconut milk, lime juice, lime zest, fish sauce, brown sugar, garlic, ginger, coriander, and red pepper flakes.

2. 2

   Add chicken thighs to the marinade, turning to coat, and refrigerate for at least 30 minutes.

   30:00 · Marinate chicken
3. 3

   Preheat oven to 425°F. Line a 9x13-inch sheet pan or rimmed baking sheet with foil or parchment.

4. 4

   Toss sweet potato cubes with olive oil, salt, and pepper, then spread in a single layer on the sheet pan.

5. 5

   Remove chicken from the marinade, shaking off excess, and nestle skin-side up among the sweet potatoes. Discard remaining marinade.

6. 6

   Roast until chicken skin is golden and crisp, an instant-read thermometer reads 165°F at the thickest part, and sweet potatoes are tender and browned at the edges, 35 to 40 minutes.

   35:00 · Roast chicken and sweet potatoes
7. 7

   Let rest for 5 minutes, then scatter cilantro over the pan and serve with lime wedges.

   5:00 · Rest before serving