This recipe for Sheet Pan Chicken and Sweet Potatoes with Broccoli is a one-pan dinner that's nourishing, easy and has minimal clean up. Smoked paprika and turmeric bring earthy depth while lemon juice and parsley add a balancing freshness. Gluten-free, dairy-free, egg-free.
A Healthy One-Pan Dinner for Busy Weeknights
When you've had a long day, cooking dinner can sometimes seem like an impossible task and it's tempting to just get take-out. But this recipe is so easy and customizable, it's something I turn to on those nights instead. It's an all-in-one situation with healthy carbs, lean protein and greens all roasted together to create a wholesome, balanced meal with minimal prep. This method cuts down on clean-up, too, which is always a welcome bonus!
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Ingredients and Substitutions
Chicken breasts or thighs - Boneless, skinless chicken is what I use here for ease. You can use bone-in, skin-on but it'll take longer to cook.
Sweet potatoes - You can prep fresh sweet potatoes yourself or speed up prep by using frozen, cubed sweet potatoes (no need to thaw).
Broccoli florets - I find fresh broccoli has the best texture but frozen also works here.
Olive oil - A touch of this healthy fat adds a delicious flavor and also helps the chicken and vegetables to brown properly in the oven. Avocado oil also works well.
Smoked paprika - Adds a savory, smoky note to the dish. Make sure you're using sweet smoked, not hot smoked paprika.
Garlic powder - I use garlic powder for ease but also find it fares better in the oven than crushed, fresh garlic (which can burn more easily).
Ground turmeric - Adds a bright color to the dish but also has anti-inflammatory properties.
Lemon wedges, parsley, flaky salt - Optional garnishes to serve with the dish for some fresh flavor.
Sea salt and black pepper
How to Make Sheet Pan Chicken and Sweet Potatoes with Broccoli
Before you start: Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper.
Step 1: Add sweet potatoes to the sheet pan. Toss with 1½ tablespoons olive oil, ¼ teaspoon salt, and a pinch of pepper. Roast for 15 minutes.
Step 2: While the sweet potatoes roast, pat the chicken dry. Toss in a medium bowl with remaining olive oil, smoked paprika, garlic powder, turmeric (if using), remaining salt, and pepper.
Step 3: Remove the pan from the oven. Push sweet potatoes to one side, add chicken and broccoli to the pan, spreading everything out in an even layer.
Step 4: Return to the oven and roast for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crisp edges.
Variations
It's easy to make changes depending on what's in season or what you have on hand.
- Add a couple of peeled red onions, sliced into eighths to the tray when you add the chicken.
- Swap the broccoli florets for cauliflower.
- Replace the sweet potato with peeled, diced butternut squash for a lower carb option.
- Add fresh, woody herbs like thyme or rosemary leaves to the seasoning mix you rub over the chicken.
Recipe tips
- You can use a digital meat probe to check the chicken for doneness. The thickest part of the meat should be at 165°F when it's fully cooked.
- After the sweet potatoes have roasted for 15 minutes, give them all a flip over before pushing to one side as this will help them brown more evenly.
- Patting the chicken dry before seasoning it will help to remove excess moisture, ensuring it browns nicely in the oven.
- Chicken thighs are more forgiving if you over-roast them as they remain juicy to a higher temperature than chicken breast.
- Lining the sheet pan with parchment paper reduces clean up time significantly! However if you don't have any, you can use an un-lined tray.
Serving suggestions
While this recipe is perfect as a complete meal, you can always add some extra sides if you like!
- Serve over a bed of steamed rice or quinoa.
- For more greens, serve with this tomato kiwi salad.
- Want a lower carb option? Serve this mashed potato squash on the side.
- Roast up some carrots and zucchini alongside to add more vegetables to your plate.
- Top with a dollop of dairy-free coconut yogurt for some creamy freshness.
More Gluten-Free Sweet Potato Recipes
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📖 Recipe
Sheet Pan Chicken and Sweet Potatoes with Broccoli
Ingredients
- 1½ pounds boneless, skinless chicken thighs or breasts
- 2 medium sweet potatoes (or 1 large) peeled and cubed (¾-1 inch)
- 3-4 cups broccoli florets
- 3 tablespoons extra virgin olive oil divided
- 1 ½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground turmeric optional
- ¾ teaspoon salt plus more to taste
- ½ teaspoon black pepper
Optional for serving:
- lemon wedges, fresh parsley, flaky salt
Instructions
- Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper.
- Add sweet potatoes to the sheet pan. Toss with 1 tablespoon olive oil, ¼ teaspoon salt, and a pinch of pepper. Roast for 15 minutes.
- While the sweet potatoes roast, pat the chicken dry. Toss in a medium bowl with remaining olive oil, smoked paprika, garlic powder, turmeric (if using), remaining salt, and pepper.
- Remove the pan from the oven. Push sweet potatoes to one side, add chicken and broccoli to the pan, spreading everything out in an even layer. Drizzle remaining ½ tablespoon of olive oil over the broccoli and season with salt and pepper.
- Return to the oven and roast for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crisp edges.
- Squeeze fresh lemon over everything, sprinkle with parsley or flaky salt if desired, and serve warm.
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