- 2 sweet potatoes, cut into 1-inch cubes
- 2 cups (4 oz.) 1-inch cubes cornbread
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 4 bone-in, skin-on chicken thighs
- 1 cup barbecue sauce
In bowl, toss first 4 ingredients; season. Season chicken; coat with barbecue sauce. Arrange cornbread mixture on one half of baking sheet and chicken on the other. Roast at 425 degrees , turning cornbread mixture often, until chicken is cooked through, 30 minutes.