Chicken Broccoli and Sweet Potato Sheet Pan Dinner
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Chicken Broccoli and Sweet Potato Sheet Pan Dinner
Description
In this recipe, sweet potatoes are first coated with olive oil and roasted to start softening. Chicken pieces, broccoli florets, and chunks of red onion are then added to the pan, tossed with minced garlic, a blend of dried herbs including thyme, sage, parsley, rosemary, and a touch of nutmeg, plus salt and pepper. The mixture roasts further until the chicken reaches a safe internal temperature and the vegetables are tender and slightly caramelized. Pecans and dried cranberries are stirred in before serving, contributing texture and bursts of sweetness.
The method, using one baking sheet and roasting at 400 degrees F, provides a straightforward way to prepare a nutritious dinner with minimal cleanup. The herb blend enhances the roasted ingredients without overpowering them.
This dish can be served immediately as a complete weeknight meal pairing tender chicken with sweet, earthy vegetables and pops of fruity and nutty flavor.
Ingredients
- 20 oz sweet potato 2 medium, about 3 cups, peeled and diced into 3/4-inch cubes
- 4 Tbsp olive oil divided
- 1 1/2 lbs chicken breast diced into pieces (about 1 1/4-inches, keep them close to the same size so they all cook even, boneless, skinless
- 4 cups broccoli florets small
- 1/2 red onion diced into chunks, medium
- 3 cloves garlic minced
- 3/4 tsp thyme dried
- 3/4 tsp sage
- 3/4 tsp parsley
- 3/4 tsp rosemary
- 1/8 tsp nutmeg
- salt freshly ground
- black pepper freshly ground
- 1/2 cup pecans whole or roughly chopped
- 1/3 cup dried cranberries
Instructions
- Preheat oven to 400 degrees. Place sweet potatoes in a mound on a rimmed 18 by 13-inch baking sheet, pour 1 Tbsp oil over top and toss to evenly coat.
- Spread into an even layer and roast in preheated oven for 15 minutes (meanwhile chop and prep remaining ingredients).
- Remove sweet potatoes from oven, add chicken pieces, broccoli florets, and red onion around sweet potatoes (just placing everything randomly).
- Sprinkle with garlic and drizzle everything with remaining 3 Tbsp olive oil (focusing mostly on the broccoli so it doesn't dry) and toss with a spatula to evenly coat.
- Sprinkle evenly with thyme, sage, parsley, rosemary and nutmeg and about 1 tsp salt and 1/2 tsp pepper. Toss again to evenly coat with seasonings and spread out evenly (try not to overlap chicken pieces).
- Return to oven and roast about 16 - 20 minutes longer, tossing once halfway through, until chicken registers 165 degrees in center.
- Toss in pecans and cranberries. Serve immediately.
User Reviews
Overall Rating
4.7
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