Sheet Pan Lemon-Rosemary Chicken with Roasted 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 drafted and published.

Tender chicken thighs roasted alongside caramelized sweet potato and crisp broccoli with bright lemon and rosemary seasoning. This American-inspired Whole30 recipe, ready in about 40 minutes, pairs boneless skinless chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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: 15 min Cook: 25 min Serves 2 American cuisine 385 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Line a sheet pan with parchment paper.
  2. Step 2: Peel and dice 1 medium sweet potato into 1/2-inch cubes. Toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper.
  3. Step 3: Spread sweet potato on sheet pan and roast for 15 minutes.
  4. Step 4: Season 1 lb chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper.
  5. Step 5: Add 1 cup broccoli florets to sheet pan around sweet potato.
  6. Step 6: After 15 minutes, place chicken thighs and 1 thinly sliced lemon on pan.
  7. Step 7: Drizzle with remaining 1 tbsp olive oil and sprinkle with 1 tbsp fresh rosemary.
  8. Step 8: Roast 20-25 minutes until chicken reaches 165°F internal temperature and vegetables are tender.

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