Chile-Roasted Chicken and Sweet Potatoes with Cilantro Rice

Test Kitchen-Approved

Author Notes:

This recipe is pretty simple: Roast some chicken and sweet potatoes with chile and spices, cook up some lovely, herbaceous cilantro rice while you roast, and top it all off with a nice dollop of lime-sour cream.

Sarah | Wisconsin from Scratch

Serves: 4
Prep time: 15 min
Cook time: 1 hrs


  • 2 medium sweet potatoes (about 1 pound), peeled and cut into 1-inch pieces
  • 1 pound boneless, skinless chicken thighs (about 4 thighs)
  • 1/2 medium red onion, roughly chopped into 1-inch pieces
  • 3 tablespoons olive oil, divided
  • 1 teaspoon ancho chile powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon salt, divided
  • 2 cups loosely-packed cilantro
  • 3 scallions, roughly chopped
  • 2 garlic cloves
  • 4 tablespoons fresh lime juice (from about 2 limes), divided
  • 1 jalapeño pepper, roughly chopped and seeded if less heat is desired
  • 1 cup uncooked white rice
  • 1 14 1/2-ounce can chicken broth (or homemade broth)
  • 1/2 cup sour cream
In This Recipe


  1. Preheat oven to 400° F.
  2. In a large bowl, combine the chopped sweet potatoes, chicken thighs, and red onion. In a smaller bowl, combine 2 tablespoons of the oil with the chile powder, paprika, cumin, coriander, and 1/2 teaspoon of the salt. Stir until well combined. Pour over the chicken and vegetables and mix until everything is well coated with the oil and spice mixture.
  3. Spread the chicken and vegetables in an even layer on a baking sheet, and bake until the potatoes are crispy on the edges and the chicken is juicy and cooked through, about 35 to 40 minutes.
  4. While the chicken and vegetables are baking, start the rice. Combine the cilantro, scallions, garlic, 2 tablespoons of lime juice, jalapeño, and the remaining 1/4 teaspoon of salt in a food processor or blender. Blend until a smooth paste is formed.
  5. Heat the remaining 1 tablespoon of oil in a saucepan over medium heat. Once hot, add the rice and cook, stirring frequently, for about 1 minute. Add the cilantro purée and continue to cook for an additional 1 minute. Add the chicken broth, bring to a boil, then reduce the heat to a low simmer and cook, covered, until the rice is tender and no extra liquid remains, about 20 minutes.
  6. In a small bowl, combine the sour cream with the remaining 2 tablespoons of fresh lime juice until well mixed.
  7. When the rice is cooked and the chicken and vegetables are finished roasting, chop the chicken into bite sized pieces. Divide the cilantro rice evenly between 4 bowls, along with equal amounts of chicken and roasted vegetables. Top each bowl with a dollop of lime-sour cream.
  • This recipe is a Wildcard Contest Winner!
  • This recipe is a Community Pick!

More Great Recipes:
Mexican|American|Cilantro|Coriander|Cumin|Grains|Green Onion/Scallion|Lime Juice|Paprika|Potato|Rice|Sour Cream

Reviews (34) Questions (0)

34 Reviews

LaurieLewis January 24, 2019
Just cooked this tonight. Since my garden last summer produced over 40 butternut squash, I substitited cubes of the squash for the sweet potatoes. This recipe was served like the currently-popular "budda bowl", with toppings such as tomato chunks, fresh green onions, red bell peppers, raw spinach, and feta cheese, added at the whim of the diners at the table. A divine meal that is getting added to my regular rotation. The rice was amazing!
Jen January 22, 2019
So delicious! The rice alone will have you coming back for more! <br /><br />My sweet potatoes did come out a bit softer than crispy, but I think this could be remedied if you take better care than I did to space your veggies out or disperse over 2 pans to limit the steaming effect.
cosmiccook January 4, 2019
It depends on the salt being used. If you're using Mortons' Kosher salt vs. Diamond it's TWICE as salty! I can't wait to try this! May cook on the grill so my husband can help out!<br /><br />
frecklywench January 7, 2018
This is one of my all-time favorite recipes! <br /><br />Tonight, I tried substituting halved mushrooms for some of the chicken, which I would highly recommend for those hoping to make this meal vegetarian friendly—though the mushrooms only took about 20 minutes to cook, so I kept them on the side of the sheet pan to remove earlier.
Stevie December 6, 2017
Absolutely delicious. The flavor of the chicken and sweet potatoes was perfection. Will add to my regular repertoire.
Lori O. November 29, 2017
This is such a good weeknight meal! It's super easy and delicious. Sometimes I don't make the rice, just the chicken and sweet potatoes - then I'll add a salad or a green vegetable to go with it.
S February 26, 2017
Omg! I made this with fish, and it turned out amazing! I added a little garlic salt to the lime sour cream...dope
Lisa November 6, 2016
Love this delicious (sheet pan ) chicken. The flavor of sweet potato contrast with cilantro Lind rice, all 3 parts work so well together, with lime sour cream for chicken, one does not need much salt at all.
Sara October 27, 2016
I made this with chicken breasts (boneless) and it was great! You may need to take chicken breasts out before veggies finish to avoid drying out chicken. You need 4 limes. Will definitely make this again!
Shortrib October 16, 2016
Yummy and quick! I also found chicken/ sweet potato needed a bit more salt & I love the idea of adding some zest to the sour cream. Happy husband tonite!
ghainskom May 26, 2016
Word of caution: the sum of the recipe is so much more than just the addition of the components, which I was a little disappointed when I tasted separately. But when the spiciness of chicken and sweet potatoes met with the flavorful rice and the tanginess of the lime-sour cream, light when on. Not the fastest recipe but one I'm sure I'll be making again... My only modification was to broil the chicken and sweet potatoes once they were done.
Julie May 12, 2016
This was so incredibly flavorful and delicious! The only thing was that the rice was a bit too salty, between salt in the purée and the chicken broth. Next time I'll either use low sodium broth or eliminate the salt from the purée mixture.
Julie May 12, 2016
It's weird that some people below say the dish could have used more salt. Now I'm wondering if I accidentally used more than 1/4 tsp salt in the purée mixture? Curious...
Sara October 27, 2016
Agree, it's too salty. I plan to eliminate broth next time and just add water to the rice.
lesmcs May 10, 2016
So delicious! Thank you.
claudia May 2, 2016
This is an amazing simple dish to make that is one of the most delicious meals I have prepared in a long time. Roasting the chicken with the veggies, the rice with the cilantro sauce all add up to a WINNER/KEEPER!
kschurms April 4, 2016
The first time I made this recipe, I followed it exactly and absolutely loved it. The next time, I played around with it a bit to make it a bit healthier: sweet potatoes were replaced with carrots, mixed the cilantro-scallion paste with cauliflower florets and roasted them (no rice), and switched the sour cream out for greek yogurt. The recipe held up super well to my alterations, and still had that magical chipotle-cilantro-tangy-spicy combo.
ARTIST June 8, 2016
good to know about the cauliflower, I plan to make this with oven roasted cauliflower rice, in the oven with the chicken etc.<br />
Nancy March 23, 2016
This is really good! I've made this three times now. I use boneless breasts, cook about 15-20 min depending on thickness. I sprinkle them with additional salt and pepper since I feel this dish is light on salt. I also sprinkle sweet potatoes with more salt and pepper. I prefer using creme fraiche over sour cream, it takes it up a notch. I like to top my bowls with extra cilantro, green onions, and a little avocado, delish!
MplsCitified February 6, 2016
I love this recipe. So easy and so delicious. The second time I made it I substituted the chili powder for 1 tsp of curry powder. Left everything else the same since all those other favors play well with curry. It was tremendous as <br />usual, but with a different flavor profile.
Jessica January 19, 2016
this recipe has been added to my arsenal and will be in constant rotation. every aspect was delicious.
Lacey January 7, 2016
I printed this recipe a few months ago, but finally got around to making it tonight. I used chicken breasts instead of thighs and Greek yogurt instead of sour cream, and it was awesome and so healthy! My husband loved it and is already asking when I'm gonna make it again. I'm pretty picky about recipes, but I will definitely be keeping this one :) thanks for the great recipe!
Billie S. January 5, 2016
Another college student who loves this recipe. Low mess, healthy, easy and pretty fast. I don't have a food processor or blender, so I just chop the herbs well. Lasts me about five meals and is almost as good heated up in the microwave as it is out of the oven.