This one pan chicken with sweet potatoes is a simple and yummy meal! Juicy chicken roasted alongside sweet potatoes makes for a cozy dinner that’s easy to clean up.
The flavors are perfect together, and your kitchen will smell amazing! I love to add a sprinkle of herbs for a little extra kick. It’s a weeknight dinner hero!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are the star here for their quick cooking time and tenderness. If you prefer dark meat, chicken thighs can be a great alternative, adding a richer flavor.
Sweet Potatoes: These add a lovely sweetness to the dish. If sweet potatoes aren’t available, consider using butternut squash or regular potatoes, but be mindful of cooking times, as they may vary.
Broccoli: Fresh broccoli gives a nice crunch. Feel free to swap it for green beans or Brussels sprouts, which also roast well.
Olive Oil: While olive oil enhances the flavors, you can use avocado oil or melted butter if you prefer. Just choose an oil with a high smoke point.
Spices: The paprika, garlic powder, and onion powder create a warm flavor. If you’re after a bit of heat, add cayenne pepper! Or for something different, you might try a mix of Italian seasoning.
How Do I Get Juicy Chicken and Perfectly Roasted Vegetables?
Getting that juicy chicken and perfectly roasted veggies is easier than you think! Here’s how to ensure a great result:
- Spice It Up: Make sure to coat the chicken well with the spice mixture. This helps to lock in moisture and flavor.
- Time It Right: Keep an eye on cooking times. Sweet potatoes take longer than broccoli, but since they’re chunky and roast well together, they can be cooked with the chicken.
- Use High Heat: Roasting at 425°F (220°C) helps caramelize the sugars in the vegetables, making them deliciously sweet and slightly crispy.
- Bake vs. Broil: Broiling at the end can enhance the dish’s color and flavor but requires close attention to avoid burning.
Following these tips will help you get perfectly cooked chicken and vegetables every time, making your meal not just easy but also delicious!
One Pan Chicken With Sweet Potatoes
Ingredients You’ll Need:
For the Main Dish:
- 4 boneless, skinless chicken breasts
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 cups broccoli florets
For Seasoning:
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme or rosemary (plus extra fresh sprigs for garnish)
- Salt and pepper to taste
For Roasting:
- 1 lemon, halved
- Optional: Fresh rosemary sprigs for garnish
How Much Time Will You Need?
This one pan chicken with sweet potatoes takes about 10 minutes to prep and around 25–30 minutes to roast. In total, you’ll need about 40 minutes from start to finish for this delicious and simple meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high heat will help cook everything evenly and make your vegetables nice and caramelized. Line a large baking sheet with parchment paper or grease it lightly with cooking spray.
2. Mix the Seasoning:
In a small bowl, combine the paprika, garlic powder, onion powder, dried thyme (or rosemary), and a pinch of salt and pepper. This will be your flavorful spice mix that will add lots of taste to the chicken!
3. Prepare the Chicken:
Place the chicken breasts on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil. Then, take the spice mix and rub it evenly over the chicken pieces until well coated.
4. Toss the Veggies:
In a separate large bowl, toss the cubed sweet potatoes and broccoli florets with the remaining 1 tablespoon of olive oil, along with some salt and pepper to taste. This will ensure they get a nice flavor while roasting.
5. Assemble the Dish:
Spread the sweet potatoes and broccoli evenly around the chicken breasts on the baking sheet. Make sure they are in a single layer for even cooking!
6. Add Lemons:
Place the lemon halves, cut side down, on the baking sheet to roast alongside everything else. This will add a beautiful citrus flavor when you squeeze them later!
7. Roast Everything:
Pop the baking sheet into your preheated oven and roast for about 25–30 minutes. You’ll know it’s done when the chicken is cooked to an internal temperature of 165°F (74°C) and the vegetables are fork-tender and slightly caramelized.
8. Optional Broiling:
If you want a bit more color and flavor, you can turn on the broiler for an additional 2–3 minutes at the end, keeping a close eye to make sure nothing burns.
9. Final Touches:
Once it’s out of the oven, squeeze the roasted lemon juice over the chicken and vegetables for extra zest. Garnish with fresh rosemary sprigs if you’d like!
10. Serve and Enjoy:
Serve your delicious one pan chicken with sweet potatoes warm and enjoy a wholesome meal that everyone will love!
This recipe combines juicy, tender chicken with sweet roasted potatoes and vibrant greens, all cooked together in one pan for an easy and hearty dinner.
Can I Use Different Vegetables?
Absolutely! If you don’t have broccoli, feel free to substitute with other roasted vegetables like bell peppers, carrots, or zucchini. Just keep in mind that cooking times may vary, so adjust accordingly!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to avoid drying out the chicken.
Can I Make This Recipe with Bone-In Chicken?
Yes, you can! Just be aware that bone-in chicken will require a longer cooking time. Ensure the internal temperature reaches 165°F (74°C) before serving.
Is it Possible to Prep This in Advance?
Definitely! You can season the chicken and chop the veggies a day in advance. Keep everything covered in the fridge and then just bake it when you’re ready to eat!
