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Sheet Pan Chicken Thighs with Sweet Potato and Broccoli, protein packed meal prep lunches
Brittany Stage

Sheet Pan Chicken Thighs with Sweet Potato and Broccoli

Bone-in chicken thighs roast at 425 degrees F alongside sweet potato cubes and broccoli florets on a single pan. The timing works out cleanly if you stagger the vegetables, and the whole thing is ready in under an hour.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Lunch, Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs about 2 1/2 to 3 lbs total
  • 2 medium sweet potatoes peeled and cut into 1/2-inch cubes
  • 3 cups broccoli florets cut into similar-sized pieces
  • 3 tbsp olive oil divided
  • 1 1/2 tsp kosher salt divided
  • 3/4 tsp black pepper divided
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp dried thyme

Equipment

  • large rimmed half-sheet pan
  • paper towels
  • cutting board and knife

Method
 

  1. Heat the oven to 425 degrees F. Line a large rimmed sheet pan with foil and set it aside.
  2. Toss the sweet potato cubes with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread them in a single layer across half the sheet pan. Slide the pan into the oven and roast for 10 minutes before you add anything else.
  3. While the sweet potatoes start, pat the chicken thighs completely dry with paper towels. In a small bowl, combine the garlic powder, smoked paprika, onion powder, dried thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Rub the spice mix all over the chicken, including under the skin if you can loosen it.
  4. Toss the broccoli florets with 1 tablespoon of olive oil and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  5. After the sweet potatoes have roasted for 10 minutes, pull the pan out. Flip the sweet potato cubes with a spatula. Push them to one side and arrange the broccoli on the other side. Set the seasoned chicken thighs skin-side up in the center of the pan. Drizzle the remaining tablespoon of olive oil over the thighs.
  6. Return the pan to the oven and roast for 30 to 35 minutes more, until the chicken skin is browned and an instant-read thermometer inserted into the thickest part of a thigh reads 165 degrees F. The sweet potato should be fork-tender and slightly caramelized at the edges.
  7. Let the chicken rest on the pan for 5 minutes before pulling the meat off the bone or slicing. Portion chicken, sweet potato, and broccoli into meal prep containers or serve straight from the pan.

Notes

If your pan feels crowded, split it across two sheet pans to keep everything roasting rather than steaming. Chicken freezes well pulled from the bone. Vegetables are best fresh or within 4 days from the fridge.