Ingredients
2 medium sweet potatoes, chopped into 1/2" pieces
1 tsp. chili powder
1 head broccoli, chopped into florets
olive oil
kosher salt
Freshly ground black pepper
6 bone-in, skin-on chicken thighs
1 1/2 c. barbecue sauce
1/4 c. honey
2 cloves garlic, minced
Preparation
Step 1Preheat oven to 425 degrees F.Step 2Spread sweet potatoes and broccoli on a large sheet pan. Drizzle with olive oil, sprinkle with chili powder and season to taste with salt and pepper. Toss to combine. Step 3Season chicken with salt and pepper to taste, then spread the thighs on the sheet pan, pushing the vegetable aside to create space for the chicken. In a small bowl, whisk together barbecue sauce, honey and garlic. Pour a generous amount onto each chicken thigh. Step 4Bake until the chicken is cooked through and the vegetables are tender, about 30-40 minutes.
