Sheet-Pan Chicken Thighs with Sweet Potato and Broccoli
A complete, delicious weeknight dinner on one pan! Tender chicken thighs, caramelized sweet potatoes, and roasted broccoli are tossed in a simple honey-mustard glaze. Easy to make and even easier to clean up.
For 4 servings
Preheat oven and prepare the pan.
Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
TIPUsing a large enough pan is key to ensure the vegetables roast instead of steam. If needed, use two pans.Season and start roasting the sweet potatoes.
- In a large bowl, toss the cubed sweet potatoes with 1.5 tablespoons of olive oil, half the minced garlic, dried thyme, salt, and pepper.
- Spread the sweet potatoes in a single layer on the prepared baking sheet.
- Roast for 15 minutes, giving them a head start to become tender.
Prepare the chicken, broccoli, and glaze.
- While the potatoes are roasting, pat the chicken thighs dry with a paper towel.
- In the same bowl, toss the chicken thighs and broccoli florets with the remaining 1.5 tablespoons of olive oil and the rest of the minced garlic.
- In a small bowl, whisk together the honey and Dijon mustard to create the glaze. Set aside.
TIPPatting the chicken dry helps it to brown nicely in the oven.Add chicken and broccoli to the pan and roast.
- After 15 minutes, remove the pan from the oven. Push the sweet potatoes to one side.
- Add the chicken thighs and broccoli to the empty side of the pan in a single layer.
- Return the pan to the oven and roast for another 15-20 minutes, or until the chicken is cooked through and the broccoli is tender-crisp.
TIPThe internal temperature of the chicken should reach 165°F (74°C) when checked with a meat thermometer.Glaze the chicken and broil.
Remove the pan from the oven. Turn the oven to the broil setting. Brush the honey-mustard glaze over the chicken thighs. Return the pan to the oven and broil for 2-3 minutes, watching carefully, until the glaze is bubbly and slightly caramelized.
TIPKeep a close eye on the pan during broiling, as the honey in the glaze can burn quickly.Rest and serve.
Let the chicken rest on the pan for a few minutes before serving. Serve everything hot, directly from the pan.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't crowd the pan. If your baking sheet is too small, use two to ensure the vegetables and chicken roast properly.
- 2Cut the sweet potatoes and broccoli into uniform sizes for even cooking.
- 3For extra flavor, you can add a pinch of smoked paprika or red pepper flakes to the vegetables.
- 4Store leftovers in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
Healthy
Use boneless, skinless chicken breast instead of thighs and reduce the honey by half for a lower-fat, lower-sugar version.
low carbLow carb
Replace the sweet potatoes with cauliflower florets or cubed zucchini and use a sugar-free honey substitute for the glaze.
quickQuick
Cut the sweet potatoes into smaller 1/2-inch cubes to reduce the initial roasting time by 5-7 minutes.
high proteinHigh protein
Increase the chicken thighs to 2 lbs while keeping other ingredients the same for a more protein-focused meal.
Why this is on our healthy list.
Complete Balanced Meal
This one-pan dish provides a healthy balance of protein, complex carbohydrates, and fibrous vegetables, making it a complete and nutritious meal.
Rich in Vitamin A
Sweet potatoes are an excellent source of beta-carotene, which the body converts into Vitamin A, essential for vision and immune function.
Good Source of Lean Protein
Chicken thighs are a great source of protein, which is crucial for muscle repair, growth, and overall body function.
Frequently asked questions
Yes, it's a well-balanced meal containing lean protein from chicken, complex carbohydrates and fiber from sweet potatoes, and vitamins from broccoli. Using olive oil provides healthy fats.