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Ingredients
Scale
- 1 1/2 pounds sweet potatoes, halved lengthwise and cut into ½-inch slices
- 1 small red onion, sliced
- 3 tablespoons cooking oil, divided
- 1 tablespoon Moroccan seasoning (like Ras el Hanout)
- 1/2 teaspoon kosher salt (optional, adjust based on spice blend)
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 1/2 cups plain yogurt
- Zest and juice of 1 lime
- 1/2 cup loosely packed cilantro leaves, chopped
Instructions
- Preheat oven to 425°F and line a sheet pan with foil.
- Combine sweet potatoes and red onions in a bowl with 1 tablespoon of oil and optional salt, then spread on the baking sheet.
- In the same bowl, mix remaining oil, Moroccan seasoning, and salt, then coat chicken thighs in the mixture.
- Arrange the chicken among the sweet potatoes and bake for 18 to 25 minutes until cooked through.
- Whisk yogurt, lime zest, lime juice, and cilantro to make the sauce.
- Drizzle the sauce over the dish before serving.
Notes
Opt for fresh spices for enhanced flavor.
Avoid overcrowding the baking sheet for better cooking.
Feel free to swap chicken thighs with boneless breasts.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Calories: 550
- Sugar: 6
- Sodium: 350
- Fat: 23
- Saturated Fat: 4
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 7
- Protein: 34
- Cholesterol: 100