Herb-Roasted Chicken and Sweet Potato Sheet Pan

By AislePrompt Editorial · ·

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 drafted and published.

One-pan dinner featuring tender chicken pieces and sweet potato sticks, roasted with rosemary and paprika until perfectly crispy. This American-inspired kid-friendly recipe, ready in about 45 minutes, pairs chicken thighs, sweet potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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: 30 min Serves 4 American cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Cut 1.5 pounds chicken thighs into 1-inch pieces and peel/trim 2 medium sweet potatoes, cutting into 1/2-inch sticks.
  2. Step 2: In a large bowl, toss chicken, sweet potatoes, and 2 tablespoons olive oil until evenly coated, then add 1 teaspoon rosemary, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; mix until well distributed.
  3. Step 3: Spread chicken and sweet potatoes in a single layer on a parchment-lined baking sheet, leaving space between pieces for even cooking.
  4. Step 4: Bake for 15 minutes, then flip chicken pieces and add 1 cup broccoli florets to the pan; continue baking for 15-20 minutes until chicken reaches 165°F internal temperature and sweet potatoes are golden and tender when pierced with a fork.

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