Second-Time-Through Herb-Roasted Chicken Thighs with Sweet Potato & 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.

Simple, flavorful chicken thighs roasted with garlic and herbs, served alongside caramelized sweet potato and crisp broccoli for a comforting, repeat-worthy dish. This American-inspired Whole30 recipe, ready in about 60 minutes, pairs chicken thighs, sweet potato, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 538 calories and feeds 2, 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 2 American cuisine 538 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 2 peeled and cubed sweet potatoes (1/2-inch pieces) with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 15 minutes.
  2. Step 2: While sweet potatoes roast, season 4 chicken thighs (bone-in, skin-on) with 1/2 tsp salt and 1/4 tsp black pepper. In a small bowl, mix 3 minced garlic cloves, 1 tbsp chopped rosemary, 1 tsp chopped thyme, and 1 tbsp olive oil. Rub mixture over chicken thighs.
  3. Step 3: After 15 minutes, add 1.5 cups broccoli florets to the baking sheet with the sweet potatoes. Place chicken thighs on top of the vegetables. Drizzle with remaining 1 tbsp olive oil. Roast for 25-30 minutes until chicken is golden and cooked through (internal temperature 165°F), and vegetables are tender.

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