Lemon-Herb Baked Chicken Thighs with Roasted Sweet Potatoes

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

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.

Juicy, herb-crusted chicken thighs paired with caramelized sweet potatoes and garlic-herb roasted broccoli for a perfectly balanced weeknight dinner. This American-inspired sheet-pan recipe, ready in about 55 minutes, pairs bone-in chicken thighs, sweet potatoes, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 40 min Serves 4 American cuisine 480 cal/serving

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Ingredients

8 (about 2 lbs) bone-in chicken thighs
2 large, peeled and cut into 3/4-inch cubes sweet potatoes
2 cups broccoli florets
3 tbsp olive oil
1 lemon zest
2 tsp, finely chopped fresh rosemary
1 tbsp, finely chopped fresh thyme
4 cloves, minced garlic
1 tbsp dijon mustard
1 tsp sea salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Toss 2 cups broccoli florets with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a parchment-lined baking sheet. Roast for 15 minutes until bright green and tender-crisp.
Step 2: In a small bowl, mix 2 tbsp olive oil, 1 lemon zest, 2 tsp chopped rosemary, 1 tbsp chopped thyme, 4 minced garlic cloves, 1 tbsp dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper to create a herb paste.
Step 3: Pat 8 chicken thighs dry with paper towels, then rub the herb paste evenly over every surface. Place chicken on a separate baking sheet lined with parchment, skin-side up. Arrange 2 cups cubed sweet potatoes around the chicken, drizzle with 1 tbsp olive oil, and season with 1/4 tsp salt and 1/8 tsp black pepper.
Step 4: Bake for 35-40 minutes, until chicken reaches an internal temperature of 165°F (74°C) and sweet potatoes are golden and tender when pierced with a fork. Let rest for 5 minutes before serving with roasted broccoli.