Meals · Skillet & sheet-pan mains
Sheet-pan chicken with sweet potatoes and broccoli
Boneless chicken thighs rubbed with paprika, garlic and thyme, roasted hot beside cubes of sweet potato, red onion and big broccoli florets until everything catches at the edges. A quick garlicky herb sauce goes over the top. Four portions from two trays, and tomorrow's lunch is already done.
- Time
- 48 min (15 prep + 33 cook)
- Servings
- 4
- Per serving
- 511 kcal
- Protein
- 38 g
Ingredients
- 2 medium (about 1 lb) sweet potatoes, peeled and cut in 2 cm (3/4-inch) cubes
- 1 medium red onion, cut in wedges
- 2 tbsp olive oil, divided
- 1 tsp salt, divided
- 1 1/2 lb boneless skinless thighs chicken thigh
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1 large head (1 lb) broccoli, cut in large florets
Garlic-herb sauce
- 2 tbsp avocado-oil mayonnaise, or olive-oil mayo; no seed oils or added sugar
- 1 tbsp lemon juice
- 1 tbsp water
- 1 clove garlic, grated
- 2 tbsp fresh parsley, finely chopped
Steps
- Heat the oven to 425°F with racks in the upper and lower thirds, and line two large rimmed baking sheets with parchment. On one sheet, toss the sweet potato and onion with 1 tablespoon of the oil and 1/4 teaspoon of the salt, spread them out in one layer and roast on the upper rack for 10 minutes.
- Meanwhile, toss the chicken in a large bowl with 1 teaspoon of the oil, 1/2 teaspoon of the salt, the paprika, garlic powder, thyme and pepper. Lift the thighs onto the second sheet. When the sweet potato has had its 10 minutes, put the chicken on the lower rack and roast both trays for 10 minutes.
- Toss the broccoli in the same bowl with the last 2 teaspoons of oil and 1/4 teaspoon of salt and scatter it around the chicken; if it won't fit in one layer, put the rest with the sweet potato. Swap the trays, so the chicken and broccoli are on the upper rack. Roast 10–12 minutes more, until the chicken is golden and 165°F inside, the sweet potato is soft and the broccoli has charred at the tips.
- While it finishes, stir the mayonnaise, lemon juice, water, garlic and parsley together until smooth.
- Divide everything among four plates and spoon the sauce over. Leftovers keep 3 days in the fridge, with the sauce in its own jar: reheat covered at half power, or for 10 minutes in a 350°F oven.
Good to know
Which mayonnaise should I buy?
One whose ingredient list has avocado or olive oil and no soybean, canola or sunflower oil, and no sugar. Many jars labelled "olive oil" are mostly seed oil, so read the back. If you make your own, use pasteurised eggs. To skip it altogether, whisk the lemon, garlic and parsley with 1 tablespoon of olive oil, for about the same score.
Can I use chicken breast?
Yes, at about 59 instead of 51. Cut large breasts in half so they are even, and put them in 4 minutes later than the thighs would go in, since breast dries out faster.
Per
- Calories
- 138
- Protein
- (31%)
- 10 g
- Fat
- (44%)
- 7 g
- Carbohydrates
- (25%)
- 9 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 218 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2043 kcal goes into the pot and 1911 g of ingredients comes out as about 1482 g of food: 138 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.