Easy One-Pan Roasted Chicken with Sweet Potatoes & Broccoli
This simple sheet-pan dinner brings together juicy chicken, tender sweet potatoes, and roasted broccoli for a balanced, flavorful meal. Everything cooks on one pan, making cleanup easy and leftovers perfect for prepping meals ahead of time.
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Servings: 4
Notes
Ingredients
- 4 medium chicken breasts, pounded thin
- 2 tablespoons Cajun seasoning (or taco seasoning)
- 2–3 cloves garlic, minced
- 1 tablespoon lemon juice (or lime juice)
- 4 cups sweet potatoes, diced
- 4 cups broccoli florets
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Heat the oven to 425°F. Prepare a baking sheet by lining it with foil or parchment paper.
- Spread the diced sweet potatoes evenly on the baking sheet. Lightly drizzle with olive oil and season with salt and pepper. Roast for 15 minutes.
- While the sweet potatoes are in the oven, place the chicken breasts in a large bowl. Add the Cajun seasoning, minced garlic, olive oil, and lemon juice. Toss until the chicken is evenly coated.
- Take the baking sheet out of the oven and arrange the seasoned chicken and broccoli alongside the sweet potatoes. If space is limited, divide everything between two pans. Drizzle the broccoli lightly with olive oil and season with salt and pepper.
- Return the pan to the oven and bake for an additional 15 minutes, or until the chicken is fully cooked. For extra color, switch the oven to broil on high and broil for 2–3 minutes, until the chicken is lightly golden (optional).