55m$12.13BBQ Chicken Sweet Potato Bake
A sweet-savory chicken thigh bake with tender sweet potatoes, mild barbecue sauce, red onion, and melted Monterey Jack cheese. This family-friendly casserole is practical for a weeknight dinner.
- Energy
- 628 calories per serving
- Protein
- 44.2 g per serving
- Carbs
- 67.3 g per serving
- Fat
- 18.6 g per serving
- Sodium
- 1209 mg per serving
Shopping options
Smoked paprika
0.5 Teaspoon
McCormick Gourmet Organic Smoked Paprika
3%
Olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Boneless skinless chicken thighs, cut into 1-inch pieces
1.5 Pound
Heritage Farm® Boneless Skinless Chicken Thighs
51%
Garlic powder
1 Teaspoon
Kroger® Garlic Powder Shaker
2%
Red onion, thinly sliced
1 Count
Kroger® Red Onion 3 lb Bag
17%
Kosher salt
0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
Black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Mild barbecue sauce
0.75 Cup
Sweet Baby Ray's® Original Barbecue Sauce 18 oz
38%
Shredded Monterey Jack cheese
1 Cup
Kroger® Monterey Jack Shredded Cheese
50%
Sweet potatoes, peeled and cut into 1/2-inch cubes
1.5 Pound
Organic Gold Jewel Sweet Potatoes
71%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- boneless skinless chicken thighs-1.5 lb
- sweet potatoes-1.5 lb
- red onion-1 medium
- shredded Monterey Jack cheese-1 cup
- mild barbecue sauce-0.75 cups
- olive oil-1 tbsp
- garlic powder-1 tsp
- kosher salt-0.75 tsp
- smoked paprika-0.5 tsp
- black pepper-0.25 tsp
Preheat the oven to 425°F and complete the quick prep: cube the sweet potatoes, slice the red onion, and cut the chicken thighs into 1-inch pieces.
Keep raw chicken and its juices away from the vegetables and other ready-to-eat foods.
Use safe knife technique while cutting the chicken, onion, and sweet potatoes.
Add sweet potatoes, red onion, olive oil, garlic powder, smoked paprika, salt, and black pepper to the casserole dish; toss to coat evenly and spread into an even layer.
Add the chicken pieces and 1/2 cup barbecue sauce; toss until coated and distribute the chicken evenly through the sweet potatoes.
Wash hands and any utensils that touched raw chicken before handling other foods.
Cover the dish tightly with foil and bake for 20 minutes until the sweet potatoes begin to soften and the chicken starts to cook through.
Use oven mitts when placing the covered casserole dish in the hot oven.
Remove the foil, stir carefully, and spread the remaining 1/4 cup barbecue sauce over the top; bake uncovered for 12 to 15 minutes until the chicken reaches 165°F and the sweet potatoes are fork-tender.
Open the foil away from your face and hands to avoid hot steam.
Use an instant-read thermometer to confirm the chicken reaches 165°F.
Sprinkle Monterey Jack cheese over the casserole and bake for 3 to 5 minutes until the cheese is melted and lightly bubbly. Serve hot.
Use oven mitts when removing the hot casserole dish from the oven.
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