Roasted Sheet Pan Chicken, Sweet Potatoes, and Broccoli

Name: Roasted Sheet Pan Chicken, Sweet Potatoes, and Broccoli
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs, or 6 legs, or a combination; 2 medium sweet potatoes, cut into 1-inch chunks; 2 tablespoons canola oil, or grapeseed oil, divided; Kosher salt, to taste; Pepper, to taste; 1 tablespoon soy sauce; 1 tablespoon lemon juice; 1 tablespoon honey; 1/2 teaspoon cayenne pepper; 1 large head of broccoli

This efficient sheet pan dinner features chicken, sweet potatoes, and broccoli roasted together for a convenient and complete meal.

⭐ 4.2 (103 reviews) Prep: 10 minCook: 35 minTotal: 45 minYields: 4 servings

Category Tags:

Dinner

Cuisine Tags:

American

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Instructions

Preheat oven to 425 F with a large sheet pan inside.
Toss chicken and sweet potatoes with 2/3 of the oil, salt, and pepper.
Carefully remove the hot pan, add chicken skin-side down and sweet potatoes, then roast for 20 minutes.
Whisk together soy sauce, lemon juice, honey, and cayenne pepper for the sauce.
Cut broccoli into florets and 1/2-inch stalk slices, then toss with remaining oil, salt, and pepper.
Remove pan, brush chicken and potatoes with sauce, flip them, and brush again. Add broccoli in a single layer, brush with remaining sauce, and return to oven.
Roast for 15 more minutes, or until chicken reaches 165 F and vegetables are tender.

Nutritional Info (per serving)

Calories: 505 kcal

Carbohydrate: 22 g

Cholesterol: 208 mg

Fiber: 4 g

Protein: 41 g

Saturated Fat: 7 g

Sodium: 631 mg

Sugar: 9 g

Fat: 30 g

Unsaturated Fat: 0 g