Roasted Chicken and Sweet Potatoes

Marinate the chicken: In a small bowl, whisk together the lime juice, maple syrup, 2 tablespoons oil, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Place the chicken thighs in a zip-top bag or shallow dish. Pour the marinade over the chicken, seal the bag (or cover the dish), and ensure the chicken is evenly coated. Refrigerate for at least 1 hour or up to 24 hours for deeper flavor.

Heat the oven: When you are ready to cook, preheat the oven to 400°F and set the chicken on the counter to warm up a bit. Line a large baking sheet with parchment paper or foil for easy cleanup.

Assemble the sheet pan: Spread out the diced sweet potatoes on the baking sheet. Drizzle with the remaining 2 tablespoons of oil and season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Toss them lightly on the pan to coat evenly, then arrange in a single layer, leaving space for the chicken. Remove the chicken from the marinade, letting any excess drip off, and place the thighs among the sweet potatoes on the baking sheet. Discard the remaining marinade.

Roast the chicken and sweet potatoes: Roast in the oven for 20 to 25 minutes, flipping both the chicken and sweet potatoes halfway through to ensure even cooking and browning. The chicken is done when it reaches an internal temperature of at least 165°F, and the sweet potatoes should be tender with lightly caramelized edges.