Herb-Crusted Chicken with Roasted Sweet Potatoes & Broccoli
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 ready in about 40 minutes pairs bone-in, skin-on chicken thighs, cut into florets broccoli, olive oil 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Crusted Chicken with Roasted Sweet Potatoes & Broccoli take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Crusted Chicken with Roasted Sweet Potatoes & Broccoli?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cut into florets broccoli from drying out.
Can I substitute ingredients in Herb-Crusted Chicken with Roasted Sweet Potatoes & Broccoli?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Crusted Chicken with Roasted Sweet Potatoes & Broccoli for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Crusted Chicken with Roasted Sweet Potatoes & Broccoli?
American sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
