One-Pan Roasted Chicken Breasts with Sweet Potatoes, Poblanos, and Tomatillo Salsa
By Camila ChaparroPublished on December 9, 2025
Time
1 hour
Yield
Serves 4
Ingredients
1½ pounds sweet potatoes, unpeeled, halved lengthwise, and sliced crosswise ¾-inch thick3 poblano chiles, stemmed, halved, seeded, and cut crosswise into ½-inch-wide strips8 ounces tomatillos, husks and stems removed, rinsed well and dried2 tablespoons extra-virgin olive oil 1¼ teaspoons table salt, divided1 teaspoon ancho chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano ¼ teaspoon pepper 4 (10- to 12-ounce) bone-in split chicken breasts, trimmed1 cup coarsely chopped fresh cilantro leaves and tender stems½ serrano chile, stemmed and chopped1 small garlic clove, minced to paste2 tablespoons roasted pepitas
Before You Begin
A rasp-style grater makes quick work of turning the garlic into a paste.
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Spray rimmed baking sheet with avocado oil spray. Toss 1½ pounds sweet potatoes, unpeeled, halved lengthwise, and sliced crosswise ¾-inch thick; 3 poblano chiles, stemmed, halved, seeded, and cut crosswise into ½-inch-wide strips; 8 ounces husked, rinsed, and dried tomatillos; 2 tablespoons extra-virgin olive oil; and ½ teaspoon table salt together on prepared sheet. Arrange sweet potatoes and tomatillos around perimeter of sheet and poblanos in center of sheet in even layer.
- Combine 1 teaspoon ancho chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, ¼ teaspoon pepper, and ½ teaspoon salt in bowl. Pat 4 trimmed bone-in split chicken breasts dry with paper towels, sprinkle all over with spice mixture, and place skin side up over poblanos on sheet. Roast until tomatillos are lightly browned and split, 15 to 20 minutes.
- Remove sheet from oven and transfer tomatillos to food processor workbowl. Return sheet with sweet potatoes, chicken, and poblanos to oven and continue to roast until chicken registers 160 degrees, 15 to 20 minutes longer.
- Meanwhile, let tomatillos cool 10 minutes. Add 1 cup coarsely chopped fresh cilantro leaves and tender stems; ½ serrano chile, stemmed and chopped; 1 small minced garlic clove; and remaining ¼ teaspoon salt to processor bowl with tomatillos. Pulse until slightly chunky, 10 to 12 pulses; set salsa aside until ready to serve.
- Remove sheet from oven and transfer chicken to large platter. Return vegetables still on sheet to oven and continue to roast until poblanos are completely softened, 5 to 7 minutes.
- Toss vegetables with juices on sheet, then transfer to platter with chicken. Sprinkle with 2 tablespoons roasted pepitas and serve with reserved tomatillo salsa.
One-Pan Roasted Chicken Breasts with Sweet Potatoes, Poblanos, and Tomatillo Salsa
Time
1 hourYield
Serves 4Ingredients
1½ pounds sweet potatoes, unpeeled, halved lengthwise, and sliced crosswise ¾-inch thick
3 poblano chiles, stemmed, halved, seeded, and cut crosswise into ½-inch-wide strips
8 ounces tomatillos, husks and stems removed, rinsed well and dried
2 tablespoons extra-virgin olive oil
1¼ teaspoons table salt, divided
1 teaspoon ancho chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon pepper
4 (10- to 12-ounce) bone-in split chicken breasts, trimmed
1 cup coarsely chopped fresh cilantro leaves and tender stems
½ serrano chile, stemmed and chopped
1 small garlic clove, minced to paste
2 tablespoons roasted pepitas
Ingredients
1½ pounds sweet potatoes, unpeeled, halved lengthwise, and sliced crosswise ¾-inch thick
3 poblano chiles, stemmed, halved, seeded, and cut crosswise into ½-inch-wide strips
8 ounces tomatillos, husks and stems removed, rinsed well and dried
2 tablespoons extra-virgin olive oil
1¼ teaspoons table salt, divided
1 teaspoon ancho chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon pepper
4 (10- to 12-ounce) bone-in split chicken breasts, trimmed
1 cup coarsely chopped fresh cilantro leaves and tender stems
½ serrano chile, stemmed and chopped
1 small garlic clove, minced to paste
2 tablespoons roasted pepitas
Ingredients
1½ pounds sweet potatoes, unpeeled, halved lengthwise, and sliced crosswise ¾-inch thick
3 poblano chiles, stemmed, halved, seeded, and cut crosswise into ½-inch-wide strips
8 ounces tomatillos, husks and stems removed, rinsed well and dried
2 tablespoons extra-virgin olive oil
1¼ teaspoons table salt, divided
1 teaspoon ancho chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon pepper
4 (10- to 12-ounce) bone-in split chicken breasts, trimmed
1 cup coarsely chopped fresh cilantro leaves and tender stems
½ serrano chile, stemmed and chopped
1 small garlic clove, minced to paste
2 tablespoons roasted pepitas
Why This Recipe Works
We started with bone-in chicken breasts—a lean yet still flavorful cut. The skin and bone added flavor and moisture that kept the meat tender and juicy even while roasting. Seasoned with a mixture of spices such as fruity ancho chili powder, warming cumin, and herbaceous oregano, the chicken roasted over strips of poblano chiles. Bright-orange sweet potatoes made for a creamy, fiberful starch, while tomatillos added tartness and complexity. We removed the tomatillos from the oven when they began to burst and processed them into a quick salsa that contributed bright acidity. A final sprinkling of roasted pepitas offered pops of crunch. The result was a well-rounded, utterly delicious meal.
Before You Begin
A rasp-style grater makes quick work of turning the garlic into a paste.
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Spray rimmed baking sheet with avocado oil spray. Toss 1½ pounds sweet potatoes, unpeeled, halved lengthwise, and sliced crosswise ¾-inch thick; 3 poblano chiles, stemmed, halved, seeded, and cut crosswise into ½-inch-wide strips; 8 ounces husked, rinsed, and dried tomatillos; 2 tablespoons extra-virgin olive oil; and ½ teaspoon table salt together on prepared sheet. Arrange sweet potatoes and tomatillos around perimeter of sheet and poblanos in center of sheet in even layer.
- Combine 1 teaspoon ancho chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, ¼ teaspoon pepper, and ½ teaspoon salt in bowl. Pat 4 trimmed bone-in split chicken breasts dry with paper towels, sprinkle all over with spice mixture, and place skin side up over poblanos on sheet. Roast until tomatillos are lightly browned and split, 15 to 20 minutes.
- Remove sheet from oven and transfer tomatillos to food processor workbowl. Return sheet with sweet potatoes, chicken, and poblanos to oven and continue to roast until chicken registers 160 degrees, 15 to 20 minutes longer.
- Meanwhile, let tomatillos cool 10 minutes. Add 1 cup coarsely chopped fresh cilantro leaves and tender stems; ½ serrano chile, stemmed and chopped; 1 small minced garlic clove; and remaining ¼ teaspoon salt to processor bowl with tomatillos. Pulse until slightly chunky, 10 to 12 pulses; set salsa aside until ready to serve.
- Remove sheet from oven and transfer chicken to large platter. Return vegetables still on sheet to oven and continue to roast until poblanos are completely softened, 5 to 7 minutes.
- Toss vegetables with juices on sheet, then transfer to platter with chicken. Sprinkle with 2 tablespoons roasted pepitas and serve with reserved tomatillo salsa.
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