Healthy one-pan chicken, sweet potatoes, and broccoli oven-roasted to perfection! This quick one-pan dish is packed full of flavor and is GREAT for meal prepping too!

Cooking this one-pan roasted chicken, broccoli & sweet potatoes is a breeze, and the result is a flavorful dish the entire family can enjoy. It’s incredible how unbelievably easy this oven-roasted chicken recipe is. So, if you have been craving comfort food, this is perfect, even on the busiest weeknights.   

What makes this easy roast chicken and vegetables next level good is after you bake it, you broil it to lock in those juicy flavors. Plus, the broccoli and sweet potatoes are perfectly tender and seasoned beautifully.

Not only can you make an entire meal with one dish, but you can also meal prep it, so it’s available later as well. Having meals prepped ahead of time is a game-changer when it comes to eating something healthy when you are in a hurry. You are way less likely to hit a drive-thru if you have healthy food ready to heat and eat.


  • Chicken Breasts: You need to pound them thin with a meat mallet or whatever you prefer to pound it with. If you place the chicken inside of a ziplock baggie and remove the air, you are less likely to make a mess. It’s fast and easy!
  • Cajun or Taco Seasoning: Depending on your preferences and what you have on hand, either seasoning is delicious in one pan dinner idea.
  • Garlic: You can add as little or as much garlic as you like, but I recommend 2-3 minced cloves, so it’s not too overpowering.
  • Olive Oil or Butter: If you haven’t noticed, this roasted chicken breast recipe is perfect for adjusting. Its versatility allows you to swap ingredients like butter or olive oil easily!
  • Lemon or Lime Juice – You don’t need a lot, just a tablespoon. It adds a zesty punch of flavor that’s perfection!
  • Sweet Potatoes – The combination of the seasonings, chicken, and sweet potatoes is so delicious. Plus, you are getting lots of nutrient-rich foods with every bite you take.
  • Broccoli – With this one-pan roasted chicken, I prefer to use broccoli florets. You can cook broccoli stems with the florets, but keep mind they won’t cook as fast or be as tender.


This easy one-pot dinner idea doesn’t take a ton of effort on your part. Plus, if you line the baking sheet with parchment paper or foil clean-up, is even easier. To start, you will need to dice up the sweet potatoes and add them to the baking sheet with salt, pepper, and olive oil.

Bake the sweet potatoes and start preparing the chicken by mixing it in the seasonings, olive oil, and lemon juice.

Once the sweet potatoes are finished, you will need to remove them from the oven and add the chicken and broccoli. Add a drizzle of olive oil and another dash of salt and pepper.

Once you have baked it until the chicken is done, then place it in the broiler for a couple of minutes. This will hold in the moisture of the chicken and add a beautiful golden brown color to the top.

If you are meal prepping, you need to let the chicken cool, then slice it and divide everything into 4 containers. It’s SO EASY, and you can quickly microwave it for a couple of minutes and serve.


Yes, you can add other vegetables to the one-pan chicken if you want to. It’s just important to note a couple of things. First of all, you want to choose foods that cook at the same rate, so you don’t fight some getting done way before the rest. Mushrooms, squash, asparagus, bell pepper, and zucchini would be some good choices.

Secondly, whenever you adjust the recipe, keep in mind that the nutritional information will change. So if you are on a certain diet or lifestyle, you’ll want to be mindful of that.

4.78 from 45 votes

One-Pan Roasted Chicken, Broccoli & Sweet Potatoes + Meal Prep

Healthy one-pan chicken, sweet potatoes, and broccoli oven-roasted to perfection! This quick one-pan dish is packed full of flavor and is GREAT for meal prepping too!
Prep10 minutes
Cook30 minutes
Total37 minutes
Servings 4 servings



  • Preheat oven to 425F. Line a baking sheet with foil or parchment paper and set aside.
  • Place diced sweet potatoes on a baking sheet, drizzle with a light layer of oil and drizzle of salt & pepper. Bake for 15 minutes.
  • While the sweet potatoes are baking, combine the chicken, seasoning, garlic, olive oil, and lemon juice in a large mixing bowl. Mix until the chicken is fully coated with spices.
  • Remove sweet potatoes from the oven and add chicken and broccoli to the same pan (keep sweet potatoes in the pan). If the pan is too small, split them into two pans. Drizzle the broccoli with a  light layer of olive oil and salt & pepper.
  • Return sheet pan to the oven and bake another 15 minutes or until the chicken is cooked through. Turn on the broiler to high and broil for 2-3 minutes or until the chicken is golden (optional step).

  • To Meal-Prep: allow the chicken to cool for at least 5-10 minutes before cutting. Cut into slices and divide chicken and veggies into 4 meal prep containers. Re-heat in the microwave for 2 minutes on high or until steaming.



Serving: 1serving, Calories: 478kcal, Carbohydrates: 35g, Protein: 53g, Fat: 14g, Saturated Fat: 2g, Cholesterol: 145mg, Sodium: 368mg, Potassium: 1652mg, Fiber: 8g, Sugar: 8g, Vitamin A: 21227IU, Vitamin C: 89mg, Calcium: 105mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Keyword: baked, chicken, easy, one pan
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Sheet Pan Roasted Chicken, Sweet Potatoes, & Broccoli + Meal Prep

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  1. This is amazing! Also instead of using broccoli I used baby peeled carrots and used 6 carrots for each 4 bowls. I’m confused on how you get 53 protein but what would my protein be? I also used 2 medium sized yams and 4 chicken breast

  2. Amazing recipe! Thank you! I know it says 478 calories for 1 serving but what is a serving size? Would you happen to know the ounces and grams for the serving size?

    1. If you read the recipe info, it says it makes 4 servings. The recipe is 4 chicken breasts, 4 cups of sweet potatoes, 4 cups of broccoli. Doing the super complicated math there, I’d say 1 serving would be 1 of each of those things, and just google the approximate weight

    2. This is amazing! Also instead of using broccoli I used baby peeled carrots and used 6 carrots for each 4 bowls. I’m confused on how you get 53 protein but what would my protein be? I also used 2 medium sized yams and 4 chicken breast

  3. This is a 5 star recipe, hands down. I was shocked to see a 4.7 rating, and so I looked in the comments and, no offense, but the 2 reviews I saw deserved the other star, idk why they put 4 stars!!! One person hadn’t even tried it yet lol. Anyways, my whole family enjoyed this meal, even the sweet potatoes, despite none of us being fans of them. In fact, I’m writing this review while making it for the third time…. with even MORE sweet potatoes! Thank you for this recipe!!!!

  4. Can you post ingredients’ weight so it’s easy to buy stuff? new cook here so its difficult.

  5. So easy and great for leftover chicken already cooked. This is an easy go-to for us!

  6. How long will this stay good in the refrigerator?

  7. Am trying today. Do you realise though that re-heating / cooking anything in a microwave literally nukes the nutrients you are trying to preserve by roasting it in the first place. Just saying.

    1. Actually if you bothered to look it up at all, you would see that microwaving actually preserves more nutrients and vitamins than roasting does because of the less time it is being exposed to heat. Heat is actually what destroys a lot of vitamins so microwaving actually preserves more vitamins- coming from a Registered Dietitian

      1. Can I use chicken thighs for this? Would I need to adjust the time? Thank you!!

  8. This was super yum and simple. Having cajun/taco seasoning on hand is really useful for quick dinner preps. Didn’t have time to pan fry and watch over my chicken so I threw everything in a bowl, mixed, then threw it in the pan. Thanks for this wonderful idea! 👌

    1. I love the way you ‘throw’ everything in. 🙂

  9. A winner for an easy and a delicious way to get broccoli on the dinner plates and most importantly into my hubby’s tummy!! I used taco seasoning mix on the chicken and the spice was perfect. The roasted veggies were delicious.

    I sliced the thick boneless chicken breasts into cutlets by cutting them in half lengthwise with a long serrated knife (something I routinely do to cut down on cooking time, to help control portion size of the extra large, meaty boneless chicken breasts we get from our grocery stores today, plus it guarantees yummy leftovers.).

    Definitely making this recipe again and again!!

  10. Very good!!! Little too salty only because I was being too lazy to measure ! Ha. Will make
    Again !! Ty!!!

  11. Haven’t tasted it yet, but my house smells so good from the baking in the oven! Recipe was easy to follow with very few steps and little clean up!

  12. How long do these last in the fridge?

    Also can you freeze them? If so how long do they last for in the freezer and how long do you have to cook them in the microwave for from frozen?


  13. I diced the chicken up and used 2 large sweet potatoes. Winner winner chicken dinner

  14. My first sheet pan adventure and it was yummy. And the clean up–yeah. That’s what I’m talking about!

  15. Very delicious!! I diced my chicken instead of keeping them whole, turned out just the same! I was wondering, could you freeze these if you prepared to many?

  16. Super easy and yummy great for Mika had lunches. Will be looking for more recipes from you. Thank you

  17. This recipe was so delicious! If I could give the chicken 10 stars I would. Perfect spicy with sweet potatoes to contrast the heat. The 3 minute broil is a must.

    1. Cook it an extra 10 minutes or until cooked through.

      1. This is a delicious sheet pan dinner. We don’t like very spicy food, so I cut the cajun seasoning to 2 teaspoons. Perfect for us. I only had frozen broccoli on hand, so I cooked it in the microwave enough to thaw, then patted it dry and finished cooking in the oven with the rest. That worked well. I’ll be making this again.

  18. Did you add any brown sugar to the sweet potatoes ?

    1. Sweet potato is naturally sweet. I would never add sugar to this. Why turn a healthy meal unhealthy!

  19. Hello can I use frozen sweet potatoes. Instead of fresh.

    1. Yes, they should work perfectly. I would just keep in eye on them to make sure they are cooked through.

  20. The video and pictures show three chicken breasts, but the recipe says four. Which one is it?

    1. It is 4 chicken breasts are called for in the recipe. Enjoy!

  21. Easy recipe and tastes delicious. My chicken was a little thicker so Added about 6 minutes and it turned out perfect!

  22. Really good! However I will say that I made the mistake of having thick chicken breasts and that definitely through off the cook time. Make sure they’re not too thick and will cook in 15 minutes otherwise your veggies will start to burn. Overall really great, simple, and most importantly tasty.

  23. This came out so good. I used white potatoes instead of sweet potatoes because that’s what I had on hand but it still came out amazing. Thank you for the recipe.

  24. This dish looks great and the moisture is apparent. The recipe direcations lack time and temperature for the actual roasting. In the photo the chicken breasts do not appear to have been flattened, despite that being called for in the peperations; perhaps it is our differentiation in what is ‘flattened.’

    1. Thanks for the feedback, David! The recipe does actually have the roasting time on step 5 “Return sheet pan to the oven and bake another 15 minutes”. As for the chicken breasts, we did flatten them out but not too much.