Healthy Sheet Pan Chicken with Broccoli and Sweet Potato
A quick and easy 30-minute sheet pan dinner featuring crispy chicken thighs, caramelized sweet potatoes, and roasted broccoli. This healthy, wholesome meal is perfect for busy weeknights and requires minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 cups broccoli florets (about 150g)
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Pinch of dried thyme or rosemary (optional)
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and cut 2 medium sweet potatoes into 1-inch cubes. Cut 2 cups of broccoli into medium florets. Toss both in a large bowl with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, salt, and pepper to taste.
- Pat dry 4 bone-in, skin-on chicken thighs with paper towels. Drizzle with 1 tablespoon olive oil and sprinkle with salt, pepper, and a pinch of dried thyme or rosemary if using. Rub the seasoning evenly into the skin.
- Spread the sweet potatoes on one side of a large rimmed sheet pan, broccoli on the other side, and place the chicken thighs skin-side up in the center. Ensure there is space between pieces for even roasting.
- Roast in the preheated oven for 25-30 minutes. At the 15-minute mark, use tongs to flip the broccoli and sweet potatoes for even browning. Avoid flipping the chicken.
- Check for doneness: chicken skin should be golden and crisp with an internal temperature of 165°F (74°C), sweet potatoes tender and caramelized on edges, broccoli slightly charred but bright green.
- Finish with a squeeze of fresh lemon juice over everything.
- Serve immediately.
Notes
Dry chicken skin thoroughly before seasoning to ensure crispiness. Flip vegetables halfway through roasting but do not flip chicken to keep skin crispy. Use boneless chicken breasts for a leaner option but watch cooking time to avoid drying out. Lemon juice at the end brightens the dish. Avoid overcrowding the pan to prevent soggy vegetables.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 400
- Sugar: 7
- Sodium: 350
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 5
- Protein: 30
Keywords: sheet pan dinner, chicken thighs, broccoli, sweet potato, healthy dinner, quick meal, easy recipe, weeknight dinner, roasted chicken, gluten-free