Sheet Pan Moroccan Chicken

0 Preheat the oven to 425°F with a rack in the middle position. Line a rimmed sheet pan with foil and spray it lightly with nonstick cooking spray.
1 In a mixing bowl, toss the sweet potatoes and red onions with 1 tablespoon cooking oil and ½ teaspoon salt. Spread them out on the baking sheet.
2 In the same mixing bowl you used for the sweet potatoes, whisk together 2 tablespoons of cooking oil, the Moroccan seasoning, and the salt. Add the chicken thighs and turn them several times to coat them with as much of the spice mixture as possible. Nestle the chicken thighs into the sweet potatoes so that the chicken thighs are sitting flat (this will encourage even cooking). 
3 Bake until the sweet potatoes are tender and the chicken reaches 165° F in the thickest part, 18 to 25 minutes.
4 Whisk together the yogurt, lime zest and juice, and cilantro leaves. If the yogurt sauce is too thick to easily spoon over the chicken, you can thin it out with some water. Serve the yogurt sauce over the chicken and sweet potatoes.