Chicken Sweet Potato and Broccoli Bake

Chicken Sweet Potato and Broccoli Bake

Tender chicken, caramelized sweet potato, and crisp-tender broccoli roast together on one sheet pan.

Total 50 min Makes 4 servings Calories 380/serving

Dietary

Wheat free, Dairy free, Nut free, Halal, Kosher

Boneless chicken thighs roast alongside cubed sweet potato and broccoli florets, all seasoned with garlic and smoked paprika for a savory, slightly sweet finish. The high oven heat caramelizes the vegetable edges while keeping the chicken juicy, making this a straightforward weeknight dinner with minimal cleanup.

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
  • 2 sweet potatoes, peeled and cut into 3/4-inch cubes
  • 4 cups broccoli florets
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1 tablespoon fresh lemon juice

Method

  1. Preheat the oven to 425°F and line a 9x13-inch sheet pan with parchment paper or foil.

  2. In a large bowl, toss the sweet potato cubes with 1 tablespoon olive oil, half the garlic, and a pinch of salt and pepper.

  3. Spread the sweet potatoes in a single layer on the sheet pan and roast for 10 minutes.

  4. Meanwhile, toss the chicken pieces in a bowl with 1 tablespoon olive oil, remaining garlic, smoked paprika, thyme, onion powder, salt, and pepper.

  5. In a separate bowl, toss the broccoli florets with the remaining 1 tablespoon olive oil and a pinch of salt.

  6. Remove the pan from the oven and push the sweet potatoes to one side. Add the seasoned chicken and broccoli to the pan in a single layer.

  7. Roast until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned, 20 to 25 minutes.

  8. Remove from the oven, drizzle with fresh lemon juice, and toss gently before serving.

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    Chicken Sweet Potato and Broccoli Bake

    Boneless chicken thighs roast alongside cubed sweet potato and broccoli florets, all seasoned with garlic and smoked paprika for a savory, slightly sweet finish. The high oven heat caramelizes the vegetable edges while keeping the chicken juicy, making this a straightforward weeknight dinner with minimal cleanup.

    50 min 4 servings 380 cal

    Ingredients

    • 1 1/2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
    • 2 sweet potatoes, peeled and cut into 3/4-inch cubes
    • 4 cups broccoli florets
    • 3 tablespoons olive oil
    • 3 cloves garlic, minced
    • 1 teaspoon smoked paprika
    • 1 teaspoon dried thyme
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon onion powder
    • 1 tablespoon fresh lemon juice

    Method

    1. 1

      Preheat the oven to 425°F and line a 9x13-inch sheet pan with parchment paper or foil.

    2. 2

      In a large bowl, toss the sweet potato cubes with 1 tablespoon olive oil, half the garlic, and a pinch of salt and pepper.

    3. 3

      Spread the sweet potatoes in a single layer on the sheet pan and roast for 10 minutes.

    4. 4

      Meanwhile, toss the chicken pieces in a bowl with 1 tablespoon olive oil, remaining garlic, smoked paprika, thyme, onion powder, salt, and pepper.

    5. 5

      In a separate bowl, toss the broccoli florets with the remaining 1 tablespoon olive oil and a pinch of salt.

    6. 6

      Remove the pan from the oven and push the sweet potatoes to one side. Add the seasoned chicken and broccoli to the pan in a single layer.

    7. 7

      Roast until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned, 20 to 25 minutes.

    8. 8

      Remove from the oven, drizzle with fresh lemon juice, and toss gently before serving.