This easy one-pan chicken with sweet potatoes is a simple meal that packs a lot of flavor! The chicken cooks to golden perfection alongside tender, sweet potatoes. Yum!
I love how everything cooks together, making cleanup a breeze. Plus, the mix of savory chicken with sweet potatoes is a match made in heaven! 🥰
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this recipe. If you’re looking for a leaner option, you could use chicken thighs, which stay super juicy.
Sweet Potatoes: These provide a natural sweetness that pairs beautifully with chicken. You can substitute with butternut squash or regular potatoes if sweet potatoes are not available.
Broccoli: Broccoli adds color and nutrients. Feel free to swap it out with other veggies like green beans or asparagus for a different flavor profile.
Olive Oil: I prefer using olive oil for its health benefits and flavor. Avocado oil or melted coconut oil can work well too, depending on what you have at hand.
How Can I Make Sure My Chicken Is Juicy and Flavorful?
To keep your chicken juicy, seasoning and proper cooking time are key. Always rub it down with oil and your spice mix before baking. This helps lock in the moisture.
- Pat the chicken dry to get a good sear and use high heat (425°F) to cook quickly.
- Check the internal temperature with a meat thermometer—165°F is the magic number.
- Let it rest for a few minutes after removing from the oven to ensure the juices redistribute before slicing.
One Pan Chicken With Sweet Potatoes and Broccoli
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil, divided
For the Vegetables:
- 2 large sweet potatoes, peeled and diced into 1-inch cubes
- 1 large head of broccoli, cut into florets
For the Seasoning:
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme (plus extra fresh thyme for garnish)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: fresh thyme leaves for garnish
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and around 40 minutes to cook, making a total of about 50 minutes. It’s a perfect meal for a busy weeknight, combining convenience with delicious flavors!
Step-by-Step Instructions:
1. Preheat Your Oven:
First, set your oven to 425°F (220°C) to get it nice and hot. Line a large rimmed baking sheet with parchment paper or give it a light spray of cooking oil to prevent sticking.
2. Mix Your Seasoning:
In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, dried thyme, oregano, salt, and black pepper. This blend will bring great flavor to your chicken and veggies!
3. Prepare the Chicken:
Using paper towels, pat the chicken breasts dry. Drizzle 1 tablespoon of olive oil over the chicken and rub it in well. Then, coat the chicken with the spice mixture, ensuring it’s evenly covered on both sides. This will help keep the chicken moist while adding tons of flavor.
4. Prepare the Sweet Potatoes:
In a large bowl, combine the diced sweet potatoes with another tablespoon of olive oil and a pinch of salt and pepper. Toss well to make sure all the pieces are coated.
5. Arrange on the Baking Sheet:
Spread the sweet potatoes evenly on the baking sheet. Nestle the spiced chicken breasts among the sweet potato cubes, making sure they have some space around them for even cooking.
6. Roast the Chicken and Sweet Potatoes:
Slide the baking sheet into the oven and roast everything for about 20 minutes. This gives the chicken some time to start cooking and allows the sweet potatoes to become tender.
7. Add the Broccoli:
While the chicken and sweet potatoes are roasting, toss the broccoli florets with the remaining tablespoon of olive oil along with a pinch of salt and pepper. After 20 minutes, carefully remove the baking sheet from the oven and add the broccoli to one side of the sheet.
8. Finish Roasting:
Return the baking sheet to the oven and continue roasting for an additional 12-15 minutes. Check the chicken with a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). The sweet potatoes should be tender and caramelized, while the broccoli should have crispy edges.
9. Let It Rest:
Once done, remove the baking sheet from the oven. Let the chicken rest for about 5 minutes before slicing—it helps keep the juices inside!
10. Serve and Enjoy:
Finally, garnish your beautifully roasted dish with fresh thyme leaves if you like. Serve warm and enjoy a satisfying and nutritious meal that’s all made in one pan!
Enjoy a perfectly balanced meal with savory spiced chicken, sweet roasted potatoes, and tender roasted broccoli—all cooked on one pan for easy cleanup!
Can I Use Other Vegetables in This Recipe?
Absolutely! You can substitute the broccoli with any other vegetables you enjoy, such as green beans, Brussels sprouts, or even bell peppers. Just be mindful of the cooking time, as different veggies may require adjustments.
Can I Marinate the Chicken Ahead of Time?
Yes, marinating the chicken is a great idea! You can prepare the chicken with the spice mix and olive oil the night before and let it marinate in the fridge. This will enhance the flavor even more!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or oven until heated through. You might want to cover it with foil while reheating in the oven to retain moisture.
Can I Freeze This Dish?
Yes! You can freeze the chicken and sweet potatoes before cooking. Just thaw them in the fridge overnight and bake according to the recipe instructions when you’re ready to enjoy. For leftovers, it’s best to consume them within 2-3 months for best quality.
One Pan Chicken With Sweet Potatoes
This easy one-pan chicken with sweet potatoes bakes juicy, seasoned chicken breasts alongside tender sweet potatoes and broccoli for a flavorful, low-fuss dinner with very little cleanup.
Ingredients
- For the Chicken:
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil, divided
- For the Vegetables:
- 2 large sweet potatoes, peeled and diced into 1-inch cubes
- 1 large head of broccoli, cut into florets
- For the Seasoning:
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme (plus extra fresh thyme for garnish)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: fresh thyme leaves for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly spray it with cooking oil so the chicken and veggies don’t stick.
- In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper until evenly combined.
- Pat the chicken breasts dry with paper towels. Drizzle 1 tablespoon of the olive oil over the chicken and rub it in on all sides, then sprinkle the spice blend over the chicken, coating both sides as evenly as possible.
- In a separate large bowl, toss the diced sweet potatoes with another tablespoon of olive oil and a pinch of salt and pepper until all the cubes are lightly coated.
- Spread the sweet potatoes in an even layer on the prepared baking sheet. Nestle the seasoned chicken breasts among the sweet potatoes, leaving a little space around each piece for even roasting.
- Place the sheet pan in the preheated oven and roast for about 20 minutes so the chicken starts to cook through and the sweet potatoes begin to soften.
- While the pan is in the oven, add the broccoli florets to the bowl and toss with the remaining tablespoon of olive oil plus a light sprinkle of salt and pepper.
- After the first 20 minutes of roasting, carefully remove the pan from the oven. Scatter the broccoli florets over one side of the sheet pan around the chicken and sweet potatoes.
- Return the pan to the oven and continue roasting for another 12–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), the sweet potatoes are tender and caramelized, and the broccoli has lightly crisped edges.
- Remove the pan from the oven and let the chicken rest for about 5 minutes before slicing. Garnish everything with fresh thyme leaves if you’d like, then serve warm straight from the pan.
Notes
You can swap the broccoli for other quick-roasting vegetables like green beans, Brussels sprouts, or bell peppers—just keep an eye on them so they don’t overcook.
For extra flavor, you can season the chicken with the spice mix and olive oil a few hours ahead or overnight and refrigerate until ready to bake.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The chicken and sweet potatoes can also be frozen for 2–3 months; thaw in the fridge before reheating.