Sheet Pan Herb-Roasted Chicken with Sweet Potato and Broccoli

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

Tender chicken breasts and roasted vegetables seasoned with rosemary and thyme, creating a simple one-pan meal with caramelized edges and vibrant flavors. This American-inspired Whole30 recipe, ready in about 40 minutes, pairs chicken breast, sweet potato, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 12 oz chicken breast
• 2 cups sweet potato
• 2 cups broccoli
• 2 tbsp olive oil
• 2 cloves garlic
• 1 tsp rosemary
• 1 tsp thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a large sheet pan; spread in a single layer and roast for 10 minutes.
2. Step 2: While sweet potatoes roast, season chicken breasts with remaining 1/4 tsp salt, 1/4 tsp black pepper, 1 tsp rosemary, 1 tsp thyme, and 1 minced garlic clove.
3. Step 3: After 10 minutes, remove sheet pan from oven, add broccoli florets and seasoned chicken breasts, then drizzle with remaining 1 tbsp olive oil; toss to coat evenly.
4. Step 4: Return to oven and roast for 15-20 minutes, or until chicken reaches 165°F (74°C) internal temperature and vegetables are golden and tender.