Mustard Free Whole30 Sheet Pan Cilantro Lime Chicken with Sweet Potatoes
Total time1 hr 10 min
Prep time15 min
Cook time40 min
4.8(14)
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Learn more →Ingredients
4 servings
For the chicken and vegetables
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- 1.5 lbs sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
- 3 tbsp olive oil, divided
- 1 tsp kosher salt, divided
- ½ tsp black pepper, divided
For the cilantro-lime marinade
- ½ cup fresh cilantro leaves and tender stems, roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp lime zest (from about 2 limes)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp cayenne pepper (optional)
For serving
- lime wedges, for serving (optional)
- fresh cilantro sprigs, for serving (optional)
Instructions
- 1
Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with foil or leave unlined, and set aside.
- 2
In a small bowl, whisk together 2 tablespoons of the olive oil, the lime juice, lime zest, cilantro, cumin, smoked paprika, garlic powder, onion powder, cayenne (if using), 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper until combined.
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