BBQ Chicken Sweet Potato Bake

Ingredients

• 1.5 Pound Boneless skinless chicken thighs, cut into 1-inch pieces - 1 1/2 pounds, Cut into 1-inch pieces.
• 1.5 Pound Sweet potatoes, peeled and cut into 1/2-inch cubes - 1 1/2 pounds, Peeled and cut into 1/2-inch cubes.
• 1 Count Red onion, thinly sliced - 1 medium, thinly sliced
• 0.75 Cup Mild barbecue sauce - 3/4 cup, Use 1/2 cup with the chicken, then 1/4 cup over the top before uncovered baking.
• 1 Tablespoon Olive oil - 1 tablespoon
• 1 Teaspoon Garlic powder - 1 teaspoon
• 0.5 Teaspoon Smoked paprika - 1/2 teaspoon
• 0.75 Teaspoon Kosher salt - 3/4 teaspoon
• 0.25 Teaspoon Black pepper - 1/4 teaspoon
• 1 Cup Shredded Monterey Jack cheese - 1 cup

Instructions

1. Preheat and prep

   1. *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.

2. Season the vegetables

   2. 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*.

3. Add chicken and sauce

   3. Add the chicken pieces and 1/2 cup barbecue sauce; *toss until coated* and *distribute the chicken evenly* through the sweet potatoes.

4. Bake covered

   4. 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.

5. Bake uncovered and check doneness

   5. 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*.

6. Melt cheese and serve

   6. Sprinkle Monterey Jack cheese over the casserole and *bake for 3 to 5 minutes* until the cheese is *melted and lightly bubbly*. Serve hot.