One-Pan Roasted Chicken with Sweet Potatoes and Broccoli

This One-Pan Roasted Chicken with Sweet Potatoes and Broccoli is a simple yet flavourful meal that brings together protein-rich chicken, nutrient-dense sweet potatoes, and vibrant broccoli in a single tray. The result is a balanced dinner with minimal clean-up—perfect for busy weeknights or when you want a healthy meal without extra fuss.

Ingredients

• 4 chicken thighs or bone-in chicken pieces (skin on for crispiness, optional)
• 2 tablespoons olive oil, divided (or another cooking oil)
• 2 medium sweet potatoes, peeled and cut into chunks
• 2 cups broccoli florets
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional, for a hint of smokiness)
• 1/2 teaspoon garlic powder (optional)
• 1 tablespoon fresh herbs such as rosemary or thyme (optional)

Optional Additions

• Red onion wedges for extra sweetness
• Carrot chunks or other favourite vegetables
• Chilli flakes if you like a touch of heat

Instructions

1. Preheat the Oven

Set your oven to 200°C (400°F). Line or lightly oil a large baking tray or roasting pan to prevent sticking.

2. Season the Chicken

Pat the chicken pieces dry with kitchen paper. In a small bowl, mix 1 tablespoon of olive oil, salt, pepper, smoked paprika, and garlic powder if using. Rub this mixture evenly over the chicken, ensuring it’s well coated.

3. Prepare the Sweet Potatoes

Peel the sweet potatoes and cut them into roughly 2–3cm chunks. Drizzle them with 1 tablespoon of olive oil and a pinch of salt and pepper. If you’re adding carrots or onions, season them similarly. Spread them out on the baking tray, leaving enough space for the chicken.

4. Start Roasting

Place the seasoned chicken pieces among the sweet potatoes on the tray. Roast in the preheated oven for about 20–25 minutes. This allows the chicken to begin cooking and the sweet potatoes to soften.

5. Add the Broccoli

Meanwhile, rinse the broccoli florets and pat them dry. After the chicken and sweet potatoes have roasted for 20–25 minutes, carefully remove the tray from the oven. Scatter the broccoli florets around (or on top of) the other ingredients, adding a light drizzle of oil if desired. Season with a little more salt and pepper, or your favourite herbs.

6. Continue Roasting

Return the tray to the oven and roast for an additional 15–20 minutes. The chicken should reach an internal temperature of 75°C (165°F), and the broccoli should be lightly charred yet still green. Check one of the largest pieces of chicken by slicing it near the bone to ensure the juices run clear.

7. Rest and Serve

Remove the tray from the oven and let the chicken rest for about 5 minutes. During this time, the juices redistribute, keeping the meat tender. Plate the chicken, sweet potatoes, and broccoli, spooning over any pan juices for extra flavour.

Tips for Perfect Roasted Chicken

• Choose the right cut: Chicken thighs or drumsticks stay moist due to their higher fat content. Chicken breasts can be used, but monitor them closely to avoid drying out.
• Add herbs: Rosemary, thyme, or oregano pair well with both chicken and sweet potatoes. Toss them in at the same time as the broccoli or earlier, depending on how strong you like the herbal flavour.
• Crispiness: Leaving the chicken skin on helps retain moisture and develop a crisp exterior. If you prefer skinless chicken, keep an eye on cooking times to avoid overcooking.
• Even sizing: Cut the sweet potatoes into uniform chunks so they cook evenly.

This One-Pan Roasted Chicken with Sweet Potatoes and Broccoli makes for an easy, wholesome dinner that requires minimal prep and clean-up. Enjoy the savoury roasted chicken, caramelised sweet potatoes, and crisp-tender broccoli for a balanced meal any night of the week.