This is my go-to weeknight dinner when I want juicy chicken, caramelized sweet potatoes, and tender-crisp broccoli with minimal cleanup. One pan, big flavor, and dinner on the table in about 35 minutes.
Why You’ll Love This Sheet Pan Roasted Chicken, Sweet Potatoes, & Broccoli
- Fast and fuss-free: one pan, easy prep, even easier cleanup.
- Balanced and filling: protein, complex carbs, and veggies in every bite.
- Beautiful texture: crispy edges, tender centers, and bright, zesty finish.
- Flexible: swap veggies or spices with pantry staples.
- Meal prep friendly: reheats like a dream for lunches.
Sheet Pan Roasted Chicken, Sweet Potatoes, & Broccoli Ingredients & Substitutions
- 1.5 lb boneless skinless chicken thighs (680 g) – or use bone-in thighs and add 5 to 10 minutes, or chicken breasts and roast a bit less.
- 2 medium sweet potatoes, 1.25 to 1.5 lb total (570 to 680 g), peeled and cut into 1-inch cubes – swap with butternut squash or carrots.
- 1 large head broccoli (12 oz or 340 g), cut into florets with some stem coins – cauliflower works too.
- 1 small red onion, sliced into wedges – optional, but adds sweetness.
- 3 tbsp extra-virgin olive oil (45 ml), divided.
- 1 tbsp maple syrup or honey – optional for caramelization.
- 1 tsp Dijon mustard – adds tang and helps browning.
- 3 garlic cloves, finely grated or minced.
- 2 tsp smoked paprika – or sweet paprika if preferred.
- 1 tsp dried thyme or Italian seasoning.
- 1 tsp fine sea salt, plus more to taste.
- 1/2 tsp freshly ground black pepper.
- 1/4 tsp crushed red pepper flakes – optional heat.
- 1 lemon, for zest and juice.
- Fresh parsley, chopped, for garnish.
All ingredients are naturally gluten free. For dairy lovers, add crumbled feta after roasting.
Step-by-Step Instructions to Make Sheet Pan Roasted Chicken, Sweet Potatoes, & Broccoli
Preheat the oven and pan
Place a rimmed sheet pan on the middle rack and preheat to 425°F or 220°C. Preheating the pan jump-starts caramelization so veggies crisp instead of steam.
Make a quick seasoning paste
In a large bowl, whisk 2 tbsp olive oil, maple syrup, Dijon, garlic, smoked paprika, thyme, salt, pepper, and red pepper flakes. Zest in half the lemon.
Season the chicken
Add the chicken to the bowl and toss to coat. Let it sit while you prep the vegetables so the flavors cling nicely.
Toss the vegetables
In a second bowl, toss sweet potatoes, broccoli, and red onion with the remaining 1 tbsp olive oil and a pinch of salt and pepper. For extra crisp edges, keep broccoli separate and add it later.
Start roasting with a head start for sweet potatoes
Carefully remove the hot sheet pan. Spread the sweet potatoes and onion in an even layer, leaving space for chicken. Roast 10 minutes to give them a head start.
Add chicken, then broccoli
Remove the pan, flip the sweet potatoes, and nestle in the chicken pieces. Roast 10 minutes. Then add broccoli to the open spaces, toss lightly with the pan drippings, and roast another 10 to 12 minutes, until the chicken is cooked through and the vegetables are browned at the edges. Chicken is done at 165°F or 74°C when checked with an instant-read thermometer.
Finish and serve
Squeeze the lemon over everything, sprinkle parsley, and adjust salt to taste. For extra color, broil for 1 to 2 minutes, watching closely.
Tips for Success
- Dry the chicken with paper towels so the seasoning sticks and browns well.
- Cut vegetables into similar sizes for even cooking.
- Do not overcrowd the pan. Use two pans if needed to keep roasting, not steaming.
- Preheat the pan for better caramelization.
- Use convection if you have it. Lower to 400°F convection and check a few minutes early.
Variations of Sheet Pan Roasted Chicken, Sweet Potatoes, & Broccoli
- Lemon herb: swap paprika for extra thyme and add rosemary.
- BBQ: use 1 tbsp BBQ seasoning and a drizzle of BBQ sauce in the last 5 minutes.
- Curry: replace paprika with 2 tsp mild curry powder and finish with yogurt and cilantro.
- Mediterranean: add cherry tomatoes and olives, finish with feta and oregano.
- Protein twist: try chicken breasts cut into 2-inch chunks, roast 18 to 22 minutes total.
Serving Suggestions: What to Pair with Sheet Pan Roasted Chicken, Sweet Potatoes, & Broccoli
- Grains: herbed quinoa, brown rice, or couscous.
- Fresh salad: arugula with lemon, olive oil, and shaved Parmesan.
- Sauces: lemon garlic yogurt, chimichurri, or hot honey for drizzling.
- Bread: warm pita or crusty sourdough to swipe through pan juices.
Storage & Reheating Instructions
- Fridge: store in airtight containers up to 4 days.
- Freezer: freeze up to 3 months. Thaw overnight in the fridge.
- Oven reheat: 350°F for 10 to 12 minutes until hot.
- Air fryer: 375°F for 5 to 7 minutes to re-crisp.
- Microwave: 1 to 2 minutes, then finish in a hot skillet for crisp edges.
Memories Made Around the Table
This sheet pan dinner started as my midweek lifeline on nights when practice ran late. I would set out the hot pan, lemon wedges, and a bowl of parsley, and everyone built their own plate straight from the oven. Simple, cozy, and somehow exactly what we needed.
FAQs
Can I use chicken breasts instead of thighs? Yes. Cut into large chunks or keep whole and start checking at 18 minutes. Pull at 160°F and rest 5 minutes to reach 165°F.
How do I keep the broccoli from getting mushy? Add it during the last 10 to 12 minutes and avoid crowding. Preheating the pan also helps.
What if my sweet potatoes are still firm? Cube them smaller next time, about 3/4 inch. For now, give them an extra 5 minutes before adding broccoli.
Can I line the pan? Yes. Use foil for easy cleanup. Skip parchment if you want the crispiest edges, or preheat the parchment-lined pan to help.
Is this good for meal prep? Absolutely. Portion into containers with a lemon wedge and reheat as needed.
Final Thoughts
With a handful of pantry spices, bright lemon, and a hot sheet pan, you can turn chicken and vegetables into a dinner that feels both carefree and craveable. Keep this one in your back pocket for busy nights.
Sheet Pan Roasted Chicken, Sweet Potatoes, & Broccoli
Equipment
- 1 rimmed sheet pan
- 2 Large bowl
- 1 Instant-read thermometer (optional)
Ingredients
For the sheet pan
- 1.5 lb boneless skinless chicken thighs or use bone-in thighs and add 5 to 10 minutes, or chicken breasts and roast a bit less.
- 2 medium sweet potatoes peeled and cut into 1-inch cubes; 1.25 to 1.5 lb total; swap with butternut squash or carrots.
- 1 large head broccoli cut into florets with some stem coins – cauliflower works too.
- 1 small red onion sliced into wedges (optional, adds sweetness)
- 3 tbsp extra-virgin olive oil divided
- 1 tbsp maple syrup or honey optional, for caramelization
- 1 tsp Dijon mustard adds tang and helps browning
- 3 cloves garlic finely grated or minced
- 2 tsp smoked paprika or sweet paprika if preferred
- 1 tsp dried thyme or Italian seasoning
- 1 tsp fine sea salt plus more to taste
- 0.5 tsp freshly ground black pepper
- 0.25 tsp crushed red pepper flakes optional heat
- 1 lemon zest and juice
- Fresh parsley chopped, for garnish
- Crumbled feta for serving (optional)
Instructions
Preheat the oven and pan
- Place a rimmed sheet pan on the middle rack and preheat to 425°F or 220°C. Preheating the pan jump-starts caramelization so veggies crisp instead of steam.
Make a quick seasoning paste
- In a large bowl, whisk 2 tbsp olive oil, maple syrup, Dijon, garlic, smoked paprika, thyme, salt, pepper, and red pepper flakes. Zest in half the lemon.
Season the chicken
- Add the chicken to the bowl and toss to coat. Let it sit while you prep the vegetables so the flavors cling nicely.
Toss the vegetables
- In a second bowl, toss sweet potatoes, broccoli, and red onion with the remaining 1 tbsp olive oil and a pinch of salt and pepper. For extra crisp edges, keep broccoli separate and add it later.
Start roasting with a head start for sweet potatoes
- Carefully remove the hot sheet pan. Spread the sweet potatoes and onion in an even layer, leaving space for chicken. Roast 10 minutes to give them a head start.
Add chicken, then broccoli
- Remove the pan, flip the sweet potatoes, and nestle in the chicken pieces. Roast 10 minutes. Then add broccoli to the open spaces, toss lightly with the pan drippings, and roast another 10 to 12 minutes, until the chicken is cooked through and the vegetables are browned at the edges. Chicken is done at 165°F or 74°C when checked with an instant-read thermometer.
Finish and serve
- Squeeze the lemon over everything, sprinkle parsley, and adjust salt to taste. For extra color, broil for 1 to 2 minutes, watching closely.