Mix together all the ingredients, except the sweet potatoes, in a large bowl.
Add the chicken and toss to coat.
Cover with plastic wrap and let marinate in the fridge for about 20 minutes.
In a large oven proof dish, empty the chicken and sweet potatoes and arrange them so that nothing is overlapping.
Roast for 40-50 minutes until well browned and chicken cooked through. The chicken should be tender and the juices run clear when the thickest part of the meat is pierced.
Serve with rice and a salad of your choice.
Recipe by Lovely Pantry at https://lovelypantry.com/2011/08/roasted-chicken-potatoes/