Sheet pan meals are so easy for weeknight cooking! They're also an easy way to make a complete meal for 1 or 2 people or a family of 4 or more without cooking each of the components separately. This recipe is a bit similar to my White Balsamic & Rosemary Sheet Pan Chicken with Carrots and Cauliflower. Maybe I need to branch out from the rosemary a bit! If you're a salmon fan, I also have a Soy-Glazed Salmon Sheet Pan recipe. Sometimes I also serve this with my Homemade Rolls on the side. I usually keep a big batch of those rolls in the freezer. While this is a complete meal, it can also be served with a salad like this Little Green Salad (recipe from Cookie & Katie).
Ingredients
- Boneless skinless chicken breasts (about one per person)
- Lemons
- Sweet potatoes
- Frozen broccoli
- Olive oil
- Rosemary (dried or fresh)
- Garlic (can sub garlic powder)
- Garlic powder
- Smoked paprika
Lemon Rosemary Sheet Pan Chicken Recipe Notes, Tips, and FAQs
Dice the sweet potatoes into small pieces. This is what helps them cook so fast alongside the chicken. I recommend no larger than 1 inch. Also cut them into uniform sizes to promote even cooking.
Do I have to use boneless skinless chicken breasts? No! That's just my preference for many dishes, though I do love skin on roasted chicken (like my Roasted Cajun Chicken). You can use chicken thighs or bone-in chicken breasts. For boneless thighs, the cooking time will be similar to what I have in the recipe. For bone-in thighs or breasts, it will need to cook longer. With that in mind, give bone-in chicken a bit of a head start and add the sweet potatoes and broccoli after the chicken has cooked for about 10 minutes for thighs and about 15 minutes for breasts.
Can I use fresh broccoli? I haven't tested this recipe with fresh broccoli yet. The main thing to keep in mind is the cooking time could be different. I'd recommend checking on it with about 10 minutes left on the cooking time to make sure it's cooking at the same speed as everything else. If it looks like it's done at that point, just remove it from the sheet pan and set it aside while everything else finishes cooking.
Do I really have to marinate the chicken? Marinating the chicken will promote deeper flavor and will help keep the chicken juicy. At a minimum, marinate it while you prepare the potatoes and broccoli. When marinating quickly, a ziploc bag with as much air removed as possible will help speed up the process a bit.
Why do the veggies use garlic powder and not fresh garlic? This is to prevent burning during roasting. I've found that the marinating process helps prevent the fresh garlic from burning when the chicken is roasting. If you want to use garlic powder for the whole recipe, you can certainly substitute the fresh garlic in the chicken marinade with garlic powder.
Sheet Pan Lemon Rosemary Chicken With Sweet Potatoes & Broccoli
Equipment
Ingredients
Chicken
- 2 boneless skinless chicken breasts
- 2 lemons
- ⅔ cup olive oil
- 1 tablespoon dried rosemary
- 2 cloves garlic grated
Sweet Potatoes
- 2 sweet potatoes (one purple and one orange recommended)
- olive oil
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
Broccoli
- 2 cups frozen broccoli florets
- olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder
Instructions
- Whisk together juice and zest from lemons, olive oil, rosemary, and garlic.2 lemons, ⅔ cup olive oil, 1 tbsp dried rosemary, 2 cloves garlic
- Add to a Ziploc bag with the chicken, remove as much air as possible, and set aside in the fridge to marinate. (Marinate at a minimum while you prep veggies, or up to overnight.)2 boneless skinless chicken breasts
- Preheat oven to 400℉.
- Peel and dice the sweet potatoes. Place sweet potatoes in a mixing bowl.2 sweet potatoes
- Drizzle with olive oil (enough to coat). Add salt, garlic powder, and smoked paprika. Stir until sweet potatoes are evenly coated.olive oil, ½ tsp kosher salt, ½ tsp garlic powder, ¼ tsp smoked paprika
- Transfer the sweet potatoes to one side of a large rimmed baking sheet.
- Place the broccoli in a mixing bowl (ok to use the same one as the sweet potatoes).2 cups frozen broccoli florets
- Drizzle with olive oil (enough to coat). Add salt and garlic powder. Stir until sweet potatoes are evenly coated.olive oil, ¼ tsp kosher salt, ¼ tsp garlic powder
- Transfer broccoli to the other side of the baking sheet, leaving room for the chicken in the middle.
- Bake for about 25 minutes or until chicken is cooked through, stirring sweet potatoes and broccoli about halfway through.
Nutrition
Nutrition information is an estimate for one serving.
