Whole 30 Whole30 Sheet Pan Cilantro Lime Chicken with Sweet Potatoes

Total time1 hr 10 min

Prep time15 min

Cook time40 min

Whole 30 Whole30 Sheet Pan Cilantro Lime Chicken with Sweet Potatoes

One pan, almost zero cleanup, and a dinner that genuinely tastes like you put in way more effort than you did — this sheet pan meal is the kind of weeknight win that makes the whole program feel sustainable. Bone-in, skin-on chicken thighs roast up with gloriously crispy skin while sweet potatoes caramelize at the edges, and the whole thing gets bathed in a bright cilantro-lime marinade built from fresh lime juice, lime zest, cumin, and smoked paprika. The clever move here is reserving a portion of that marinade before it ever touches raw chicken, so you have a fresh, punchy sauce to spoon over everything right before serving. No sugar, no soy, no grains — just real ingredients that happen to taste incredible together. It serves four, which makes it ideal for meal prep or a family dinner where you don't want to be standing over the stove. The sweet potatoes soak up all those smoky, citrusy drippings as they roast, turning into something almost addictive alongside the juicy chicken. Squeeze a little extra lime over the top at the table and you've got a plate that feels anything but restrictive.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken and vegetables

2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!