Herb-Roasted Chicken with Sweet Potato and Broccoli

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 developed and reviewed.

A balanced, energy-sustaining meal with tender chicken, roasted sweet potatoes, and crisp broccoli, all infused with fresh herbs for steady fuel throughout the day. This American-inspired Whole30 recipe, ready in about 60 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 20 min Cook: 40 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Place 4 bone-in, skin-on chicken thighs in a single layer on a baking sheet.
  2. Step 2: In a small bowl, mix 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Rub the mixture over the chicken thighs.
  3. Step 3: Toss 2 medium peeled and cubed sweet potatoes and 16 oz broccoli florets with the remaining 1 tbsp olive oil and a pinch of salt. Spread around the chicken on the baking sheet.
  4. Step 4: Roast for 35-40 minutes until the chicken is golden brown and the sweet potatoes are tender when pierced with a fork.

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