Healthy Sheet Pan Chicken And Sweet Potatoes

Name: Healthy Sheet Pan Chicken And Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Ingredients: 4 boneless, skinless chicken thighs; 2 large sweet potatoes, peeled and diced; 2 cups broccoli florets; 3 tablespoons olive oil; 1 teaspoon paprika; Salt and pepper to taste; 2 teaspoons garlic powder; 1 teaspoon dried thyme

Highlighted under: Balanced Healthy Meals Favorites

I always love a good one-pan meal, especially when it's as wholesome and colorful as this Healthy Sheet Pan Chicken and Sweet Potatoes. It brings together tender chicken, roasted sweet potatoes, and vibrant broccoli all in one dish. Preparing this meal couldn't be easier; simply season the ingredients, arrange them on a sheet pan, and let the oven do the work. Not only does this dish deliver on flavor, but it's also packed with nutrients, making it a perfect choice for weeknight dinners or meal prep for the week ahead.

Created by

Beatrice Holloway

Last updated on 2026-02-24T00:56:48.946Z

When I first tried this recipe, I was amazed at how easy it was to bring such delicious flavors together in one pan. The sweet potatoes caramelize beautifully while the chicken remains juicy and tender, thanks to the oven's heat. I learned that ensuring everything is cut uniformly helps it all cook evenly, making it a surefire hit every time.

What I love most about this dish is its built-in versatility. You can easily swap out vegetables depending on what's in season or what you have on hand. The combination of sweet and savory flavors never fails to impress my family, making me feel like a culinary hero without spending hours in the kitchen.

You'll Love This Dish Because
It's a complete meal in one pan, making cleanup a breeze.
The balance of sweet and savory flavors is irresistible.
Packed with nutrients and colorful veggies for a healthy option.

Maximizing Flavor and Texture

To ensure your chicken thighs are flavorful and juicy, marinate them in the seasoning mix for at least 30 minutes before cooking. This not only enhances the flavor but also helps tenderize the meat. Simply toss the thighs in olive oil, garlic powder, paprika, thyme, salt, and pepper, and let them sit while you prep the vegetables. If you’re short on time, you can skip this step, but the added marination time greatly enriches the dish.

The key to perfect roasted sweet potatoes lies in their size. Aim for uniform 1-inch cubes to ensure they cook evenly alongside the chicken. If you prefer a caramelized exterior, keep an eye on them while baking; a well-roasted sweet potato will have golden edges and a fork-tender interior. For added sweetness, consider tossing them with a tablespoon of maple syrup before roasting.

Serving Suggestions and Variations

This Healthy Sheet Pan Chicken and Sweet Potatoes can be served as is, but I love to pair it with a tangy yogurt sauce or a sprinkle of feta cheese for an extra flavor boost. If you're looking for a bit of crunch, top it off with some toasted nuts or seeds just before serving. Fresh herbs like parsley or cilantro also make a delightful garnish that brightens the dish.

For a different twist, try swapping the broccoli with green beans or Brussels sprouts. Both options roast beautifully and add a different flavor profile. If you have a spice preference, feel free to experiment by adding a bit of cayenne for heat or a squeeze of lemon juice before serving to give it a fresh zing. This flexibility makes the recipe great for seasonal variations.

Ingredients

For the Chicken and Vegetables

4 boneless, skinless chicken thighs
2 large sweet potatoes, peeled and diced
2 cups broccoli florets
3 tablespoons olive oil
1 teaspoon paprika
Salt and pepper to taste
2 teaspoons garlic powder
1 teaspoon dried thyme

Instructions

Prepare the Ingredients

Preheat your oven to 400°F (200°C). In a large bowl, combine the diced sweet potatoes, broccoli florets, olive oil, paprika, garlic powder, thyme, salt, and pepper. Toss until the vegetables are well-coated.

Arrange on the Sheet Pan

Place the seasoned vegetables on a large baking sheet. Nestle the chicken thighs among the vegetables and drizzle a bit more olive oil over the chicken. Season the chicken with additional salt and pepper.

Bake

Bake in the preheated oven for about 30 minutes, or until the chicken is cooked through and the sweet potatoes are tender. You can broil for an additional 2-3 minutes for a crispy finish on the chicken.

Serve and Enjoy

Once done, let it rest for a few minutes before serving. Enjoy this nutritious meal right on the sheet pan or transfer it to plates for a fuss-free dinner.

Pro Tips

For added flavor, consider marinating the chicken in the olive oil and spices for an hour before cooking. You can also use different vegetables based on your preference.

Storage Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. This makes it an excellent option for meal prep; you can easily portion out servings for quick lunches or dinners throughout the week. Just make sure the chicken and vegetables have cooled to room temperature before sealing them to avoid condensation.

To reheat, simply place the leftovers on a baking sheet and warm them in the oven at 350°F (175°C) for about 15 minutes. This method helps retain the texture and avoids sogginess that microwaving can sometimes cause. If you're in a hurry, the microwave is perfectly acceptable—just make sure to cover it to prevent drying out.

Scaling the Recipe

If you're feeding a larger crowd, this recipe scales up easily. For every extra four chicken thighs, increase the sweet potatoes to two additional large ones and add another cup of broccoli. This way, the ratio of chicken to vegetables remains balanced, ensuring everyone enjoys a hearty meal.

When scaling up, make sure your baking sheet is large enough to allow space for the chicken and vegetables without overcrowding. Overcrowding can lead to steaming instead of roasting, preventing the characteristic caramelization. You might want to use two sheets if necessary, rotating them halfway through the cooking time for even browning.

Questions About Recipes

→ Can I use other vegetables?

Absolutely! Feel free to replace broccoli with asparagus or green beans, or add peppers for extra flavor.

→ Is it possible to use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may require a slightly shorter cooking time to avoid drying out.

→ Can I prep this meal in advance?

Definitely! You can chop your vegetables and marinate the chicken ahead of time. Just store them in the refrigerator until you're ready to bake.

→ How long will leftovers last in the fridge?

Leftovers can be stored in an airtight container in the fridge for up to 4 days, making them perfect for meal prep.