Sheet-Pan Chicken Thighs with Sweet Potato and Broccoli
Juicy, golden-brown chicken thighs roasted on a single sheet pan with caramelized sweet potatoes and tender broccoli florets. Everything cooks together, soaking up a smoky paprika-garlic seasoning. An effortless weeknight dinner with minimal cleanup that delivers big, satisfying flavor.
For 4 servings
- prep
Preheat oven and prep the sheet pan.
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
- prep
Season the chicken thighs.
1.Pat chicken thighs completely dry with paper towels.2.Drizzle with half the olive oil and rub all over.3.Season generously with half the salt, pepper, smoked paprika, garlic powder, and oregano.TIPDry skin means crispier skin. Really pat them well! - prep
Season the sweet potatoes.
1.In a large bowl, toss sweet potato cubes with remaining olive oil.2.Add remaining salt, pepper, smoked paprika, garlic powder, oregano, and minced garlic.3.Toss until evenly coated. - assemble
Arrange on the sheet pan.
Spread seasoned sweet potatoes in a single layer on the prepared baking sheet. Nestle the chicken thighs skin-side up among the sweet potatoes. Make sure nothing is crowded; overcrowding creates steam instead of roast.
TIPPoint chicken thighs toward the center where it's hottest for even cooking. - roast · ~20 min
Roast for 20 minutes.
Place the sheet pan in the preheated oven and roast for 20 minutes. The sweet potatoes should start to soften and the chicken skin should be rendering.
- prep
Prep broccoli while chicken roasts.
In the same bowl used for the sweet potatoes, toss broccoli florets with a drizzle of olive oil and a small pinch of salt and black pepper.
- assemble
Add broccoli to the pan.
Remove the sheet pan from the oven. Add broccoli florets to the pan, tucking them into gaps around the chicken and sweet potatoes.
- roast · ~15 min
Roast until chicken reaches 165°F.
Return the pan to the oven and roast for another 12 to 15 minutes, until broccoli is tender with crispy edges, sweet potatoes are caramelized and fork-tender, and chicken registers 165°F (74°C) on an instant-read thermometer.
TIPIf chicken skin isn't as crispy as you'd like, broil on high for 1-2 minutes. Watch closely — it can burn fast. - rest · ~5 min
Rest the chicken before serving.
Remove the sheet pan from the oven and let everything rest for 5 minutes. This keeps the chicken juicy.
- serve
Plate and serve.
Divide chicken, sweet potatoes, and broccoli among four plates. Spoon any pan juices over the top and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat chicken thighs bone-dry with paper towels for the crispiest skin.
- 2Cut sweet potatoes into uniform 1-inch cubes so they cook evenly with the chicken.
- 3Don't overcrowd the sheet pan; leave space between pieces so they roast, not steam.
- 4Add broccoli halfway through roasting to keep it tender-crisp, not mushy.
- 5Use an instant-read thermometer to check chicken thighs hit 165°F at the thickest part.
- 6For extra-crispy skin, broil the chicken for 1-2 minutes at the end, watching closely.
Adapt it for your goals.
Spicy
Add 1/2 teaspoon cayenne pepper or red pepper flakes to the spice mix for a kick of heat.
Lemon HerbLemon-Herb
Swap dried oregano for fresh thyme and squeeze lemon juice over the finished dish for bright, citrusy notes.
Maple DijonMaple-Dijon
Mix 1 tablespoon maple syrup and 1 teaspoon Dijon mustard into the sweet potato seasoning for a sweet-tangy glaze.
Why this is on our healthy list.
Rich in Vitamin A
Sweet potatoes are loaded with beta-carotene, which the body converts to vitamin A for eye health and immune support.
High-Quality Protein
Chicken thighs provide complete protein with essential amino acids to help build and repair muscles.
Fiber from Broccoli
Broccoli contributes dietary fiber, aiding digestion and promoting a feeling of fullness.
Low in Added Sugar
This recipe relies on natural sweetness from sweet potatoes and vegetables, with no added sugars.
Frequently asked questions
Yes, but reduce the first roast to 15 minutes and check for doneness at 160°F; they'll cook faster and have less crispy skin.
