Herb-Crusted Chicken with Roasted Sweet Potatoes & Broccoli

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy herb-crusted chicken thighs paired with caramelized sweet potatoes and crisp-tender broccoli, roasted to perfection on a single sheet pan. This American-inspired sheet-pan recipe, ready in about 40 minutes, pairs chicken thighs, sweet potatoes, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 420 cal/serving

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Ingredients

12 oz, bone-in, skin-on chicken thighs
2 medium, peeled and cubed into 1-inch pieces sweet potatoes
2 cups, cut into florets broccoli
3 tbsp olive oil
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp black pepper

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Nordic Ware Naturals Extra Large and Half Sheet Set - USA Made Aluminum Commercial Quality Sheet Pan for Baking or Roasting, Encapsulated Galvanized Steel Rim Prevents Warping, Big Sheet + Half Sheet
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Instructions

Step 1: Preheat oven to 425°F (220°C). Toss sweet potato cubes and broccoli florets with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a large rimmed baking sheet.
Step 2: Spread vegetables in a single layer, then roast for 15 minutes until edges begin to brown.
Step 3: Meanwhile, pat chicken thighs dry and season with rosemary, thyme, garlic powder, 1/2 tsp salt, and 1/8 tsp pepper.
Step 4: Push roasted vegetables to one side of the pan, then arrange chicken thighs skin-side up on the other side. Drizzle with remaining 1 tbsp olive oil.
Step 5: Return pan to oven and roast for 20-25 minutes, flipping chicken halfway, until chicken reaches 165°F (74°C) internally and skin is golden and crisp.
Step 6: Let rest for 5 minutes before serving with pan juices.