8 boneless skinless chicken thighs, cut in half
1 lb sweet potatoes, peeled and cut into 1 inch pieces
1 medium red onion, cut into 8 wedges
4 whole garlic cloves, peeled
1 large sweet red pepper, cut into 8 pieces
3 Tbsp canola oil
1 tsp ancho chili powder
1/2 tsp EACH smoked paprika, ground cumin, ground coriander
3/4 tsp salt
1/2 cup loosely packed cilantro
3 green onions, sliced
Preheat oven to 400F.
Spray a large sheet pan with non-stick spray, and set aside.
In a large bowl, combine chicken and all the vegetables.
Mix oil with the ancho chili powder, smoked paprika, cumin, coriander and salt. Pour over the chicken and vegetables; mix until everything is well coated.
Spread chicken and vegetables evenly on the sheet pan. Bake until the sweet potatoes are tender and a thermometer inserted into the chicken reads 170F (about 35-45 minutes). Remove from oven and let stand 5 minutes.
Sprinkle cilantro and green onions over chicken and vegetables. Serve with sour cream and lime wedges.