Sheet-Pan Chicken with Sweet Potato, Broccoli and Peppers
Spiced chicken roasts on one pan with sweet potato, broccoli and bell peppers at 425°F (220°C). A colorful, hands-off dinner with very little cleanup.
AI imageSheet-pan dinners are a lifesaver on busy nights: chop, toss, roast, and dinner is ready while you set the table. This one builds a balanced plate on a single pan.
Chicken provides protein, broccoli and bell peppers add color and vegetables, and sweet potato brings satisfying carbohydrates and fiber. A little olive oil and a simple spice mix help everything brown and taste great. Sweet potatoes start a few minutes early so everything finishes at the same time.
Tips
- Use two pans if needed. Crowded vegetables steam instead of browning.
- Cut the sweet potato into small, even cubes so it cooks through in time.
- Thighs stay juicy and forgiving. If you use breasts, cut them into evenly sized pieces so they do not dry out.
- Always check the chicken with a food thermometer: it is safe at 165°F (74°C) in the thickest part.
- Wash your hands, cutting board and knife with hot soapy water after handling raw chicken, and keep it away from vegetables you will not cook.
Storage
Let leftovers cool briefly, refrigerate them in covered containers, and eat them within 3 to 4 days. Reheat until steaming hot, to 165°F (74°C), in the oven or microwave. For lunches, pack portions with a handful of greens or a scoop of cooked grains.
Sheet-Pan Chicken with Sweet Potato, Broccoli and Peppers
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
Ingredients for 4 servings
Method
- 1
Heat the oven
Heat the oven to 425°F (220°C) with a rack in the center. Line a large rimmed sheet pan with parchment paper (use two pans if yours is small).
- 2
Start the sweet potatoes
Toss the sweet potato cubes with 1 tbsp of the olive oil and a pinch of salt on the pan, spread them out and roast for 10 minutes.
- 3
Season the chicken and vegetables
Meanwhile, mix the paprika, garlic powder, cumin, oregano, salt and pepper. In a large bowl, toss the chicken, broccoli, bell peppers and red onion with the remaining 2 tbsp olive oil and the spice mix.
- 4
Roast everything together
Take the pan out, push the sweet potatoes aside, and spread the chicken and vegetables in a single layer. Roast 18–22 minutes, turning once halfway, until the vegetables are tender and browned at the edges and the chicken reaches 165°F (74°C) in the thickest piece.
- 5
Finish and serve
Squeeze the lemon over the pan, scatter with parsley if using, and serve.
Swaps & variations
- Vegetarian: replace the chicken with 2 cans (15 oz / 425 g each) chickpeas, drained and patted dry, or cubed extra-firm tofu; add them with the other vegetables.
- Bone-in thighs: use 4 bone-in, skin-on thighs and roast them from the start with the sweet potatoes for about 35–40 minutes, until 165°F (74°C).
- Different vegetables: cauliflower, Brussels sprouts (halved), zucchini or carrots all roast well; cut dense vegetables smaller.
- Instead of sweet potato: use baby potatoes, halved, roasted the same way.
- Different spices: swap the spice mix for 2 tsp Italian seasoning or a salt-free Cajun blend.
Frequently asked questions
How do I know the chicken is done?
Use a food thermometer in the thickest piece. Chicken is safe to eat at 165°F (74°C).
Can I prep it ahead?
Yes. Chop the vegetables and store them in the fridge, and keep the raw chicken sealed separately on a low shelf. Toss with oil and spices just before roasting.
Recipes are general ideas for balanced eating. If you follow a medical diet, have a food allergy or manage diabetes, adapt portions and ingredients with your dietitian or care team.
Sources
- FoodSafety.gov — Cook to a Safe Minimum Internal Temperature foodsafety.gov
- FoodSafety.gov — Cold Food Storage Chart foodsafety.gov
We link to health institutions, published guidelines and original research. See our editorial policy.
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