Sheet Pan Chicken Thighs Brussel Sprouts, Sweet Potatoes

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Prep:
10 mins

Cook:
35 mins

Total:
45 mins

Servings:
3
to 4 servings

Nutrition Facts (per serving)
505 Calories
30g Fat
22g Carbs
41g Protein

Show Full Nutrition Label

×

Nutrition Facts
Servings: 3
to 4
Amount per serving
Calories 505
% Daily Value*
Total Fat 30g 38%
Saturated Fat 7g 37%
Cholesterol 208mg 69%
Sodium 631mg 27%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 16%
Total Sugars 9g
Protein 41g
Vitamin C 57mg 287%
Calcium 73mg 6%
Iron 3mg 15%
Potassium 926mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Looking for a one-pot dinner? How about a one-pan dinner? Chicken, sweet potatoes, and broccoli all roast together to make a complete meal with minimal cleanup in this sheet pan dinner. Preheating the pan allows the chicken skin to crisp up and adding the broccoli halfway through means everything will be cooked just right. A simple sauce of soy sauce, honey, and lemon add extra flavor and a little moisture to an already flavorful dish.

A large, heavy-duty sheet pan with short sides works best for this dish. You can find them at good kitchen supply stores or order them online. If you have a smaller pan and run out of room, divide the food up into two pans and rotate them when you flip the chicken and potatoes. If you’re feeding an extra-hungry group, serve with a grain like quinoa or farro.

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

Steps to Make It

  1. Gather the ingredients.

    Roasted Sheet Pan Chicken, Sweet Potatoes, and Broccoli ingredients

    The Spruce / Julia Hartbeck


  2. Add a large sheet pan to the oven and preheat to 425 F.

    sheet pan in the oven

    The Spruce / Julia Hartbeck


  3. Drizzle the chicken and sweet potatoes with 2/3 of the oil and rub to coat evenly. Season well with salt and pepper.

    Drizzle the chicken and sweet potatoes with oil

    The Spruce / Julia Hartbeck


  4. Remove the hot pan from the oven. Add the chicken, skin-side down, and add the sweet potatoes scattered around the chicken. Return the pan to the oven and roast for 20 minutes.

    chicken and sweet potatoes on the sheet pan

    The Spruce / Julia Hartbeck


  5. Meanwhile, make the sauce—in a small bowl, add the soy sauce, lemon juice, honey, and cayenne pepper and then whisk together.

    in a small bowl, combine the soy sauce, lemon juice, honey, and cayenne pepper

    The Spruce / Julia Hartbeck


  6. Cut the head of the broccoli into florets. Peel the stalk and cut it into 1/2-inch slices. Drizzle the broccoli with the remaining oil and rub to coat evenly. Season with salt and pepper.

    Cut the head of the broccoli into florets and drizzle with oil

    The Spruce / Julia Hartbeck


  7. Remove the pan from the oven and brush the chicken and potatoes with the sauce. Flip the chicken and potatoes and brush the other side. Add the broccoli scattered around in a single layer. Brush with the remaining sauce and return to the oven.

    add broccoli to the chicken and sweet potatoes on the sheet pan

    The Spruce / Julia Hartbeck


  8. Roast for about 15 more minutes or until the chicken registers 165 F in the thickest parts and the vegetables are tender.

    Roasted Sheet Pan Chicken, Sweet Potatoes, and Broccoli on a sheet pan

    The Spruce / Julia Hartbeck


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