Sheet Pan Lemon Rosemary Chicken With Sweet Potatoes & Broccoli
This easy sheet pan meal features juicy chicken with rosemary, garlic, and lemon with tender caramelized sweet potatoes and slightly crispy roasted broccoli.
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 teaspoon kosher salt, ½ teaspoon garlic powder, ¼ teaspoon 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.