Sheet Pan Chicken with Sweet Potatoes and Colorful Veggies
A simple, flexible recipe for a stress-free homemade dinner featuring juicy chicken, caramelized sweet potatoes, and a rainbow of crunchy vegetables.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: One Pan Meal
Ingredients
Scale
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme or Italian seasoning
- 1/2 teaspoon chili powder (optional)
- 1 pound chicken breasts or thighs
- 2 medium sweet potatoes, cubed into 3/4 inch pieces
- 1 bell pepper, chopped
- 1 red onion, sliced
- 2 cups broccoli florets
- Additional vegetables as desired (Brussels sprouts, zucchini, cauliflower)
Instructions
- Preheat your oven to 425°F (220°C).
- Prep the chicken by patting it dry and cutting breasts in half widthwise if necessary.
- In a small bowl, mix the olive oil, salt, pepper, and spices.
- Toss the sweet potatoes and vegetables with half of the seasoning mixture.
- Rub the remaining mixture over the chicken.
- Spread the sweet potatoes and chicken on a large rimmed baking sheet, keeping space between the pieces.
- Bake for 18 to 22 minutes, stirring the vegetables halfway through, until the chicken reaches an internal temperature of 165°F (75°C).
- If desired, broil for 1-2 minutes at the end for crisp edges.
- Serve with a squeeze of lemon and enjoy!
Notes
For meal prep, cool before packing in airtight containers. Store in the fridge for up to 4 days.