Lemon Garlic Chicken, Sweet Potato & Broccoli Sheet Pan
This lemon garlic chicken, sweet potato, and broccoli sheet-pan dinner is a practical option for busy weeknights. Everything cooks on one pan, with sweet potatoes roasted first so they have time to become tender and lightly caramelized before the chicken and broccoli are added.
Fresh lemon, garlic, paprika, and parsley give the meal bright flavor without requiring a complicated sauce. Serve it straight from the pan, or divide it into containers for an easy make-ahead lunch.
Recipe at a Glance
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 35 to 40 minutes |
| Total Time | 50 to 55 minutes |
| Servings | 4 servings |
| Category | Dinner, Meal Prep, One-Pan Meal |
| Dietary Notes | Gluten-free; dairy-free |
Why You’ll Love This Recipe
- Everything cooks on one sheet pan for easier cleanup.
- Includes protein, vegetables, and a satisfying carbohydrate in one meal.
- Uses simple ingredients available in most grocery stores.
- Easy to portion into containers for weekday lunches.
- Fresh lemon and garlic give it bright, familiar flavor.
- Flexible enough to use chicken thighs or different vegetables.
Recipe Details
Select a tab to view ingredients, instructions, estimated nutrition information, variations, storage guidance, and frequently asked questions.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 1 1/2 pounds | Cut into evenly sized 1-inch cubes. |
| Sweet potatoes | 2 medium | Peel if preferred, then cut into 3/4-inch cubes. |
| Broccoli florets | 4 cups | Cut larger florets into similar-size pieces. |
| Red onion | 1/2 medium | Cut into thick wedges. |
| Extra-virgin olive oil | 3 tablespoons | Divided between the vegetables and chicken. |
| Fresh lemon juice | 2 tablespoons | Use 1 lemon for juice; reserve slices for garnish if desired. |
| Garlic | 3 cloves | Finely minced. |
| Smoked paprika | 1 teaspoon | Regular paprika also works. |
| Garlic powder | 1/2 teaspoon | Adds extra savory flavor. |
| Dried oregano | 1/2 teaspoon | Italian seasoning can be used instead. |
| Salt | 3/4 teaspoon | Adjust to your preference and dietary needs. |
| Black pepper | 1/2 teaspoon | Freshly ground if available. |
| Fresh parsley | 2 tablespoons | Chopped; optional garnish. |
| Step | What to Do |
|---|---|
| Step 1 | Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easier cleanup, if desired. |
| Step 2 | Add the sweet potato cubes to the pan. Toss with 1 tablespoon olive oil, a small pinch of salt, and black pepper. Spread into an even layer and roast for 15 minutes. |
| Step 3 | While the sweet potatoes roast, place chicken in a bowl. Add 1 1/2 tablespoons olive oil, lemon juice, minced garlic, paprika, garlic powder, oregano, remaining salt, and black pepper. Toss until coated. |
| Step 4 | Remove the pan from the oven. Push sweet potatoes to one side, then add the chicken, broccoli, and red onion in a single layer. Drizzle the broccoli and onion with the remaining 1/2 tablespoon olive oil. |
| Step 5 | Return the pan to the oven and roast for 18 to 22 minutes, stirring once if needed, until the chicken is cooked through and the vegetables are tender with browned edges. |
| Step 6 | Check that the thickest pieces of chicken reach 165°F with a food thermometer. Finish with parsley and extra lemon juice, then serve warm. |
| Nutrition Information | Estimated Amount per Serving | % Daily Value* |
|---|---|---|
| Serving Size | 1/4 of recipe | — |
| Calories | Approximately 410 | — |
| Total Fat | 15 g | 19% |
| Saturated Fat | 2.5 g | 13% |
| Cholesterol | 95 mg | 32% |
| Sodium | 520 mg | 23% |
| Total Carbohydrate | 35 g | 13% |
| Dietary Fiber | 7 g | 25% |
| Total Sugars | 8 g | — |
| Added Sugars | 0 g | 0% |
| Protein | 37 g | 74% |
| Vitamin D | 0 mcg | 0% |
| Calcium | 90 mg | 7% |
| Iron | 2 mg | 11% |
| Potassium | 1,050 mg | 22% |
*Percent Daily Values are based on a 2,000-calorie diet. Nutrition information is an estimate based on commonly available ingredients and may vary by chicken cut, brand, vegetable size, oil amount, and salt used.
| Variation | How to Make It |
|---|---|
| Chicken Thighs | Use boneless, skinless chicken thighs instead of breast; confirm they reach 165°F before serving. |
| Different Vegetables | Try cauliflower, Brussels sprouts, zucchini, bell pepper, or green beans, adjusting roast time if needed. |
| Spicy Sheet Pan | Add 1/4 teaspoon cayenne pepper or red pepper flakes to the chicken seasoning. |
| Herb Version | Use rosemary, thyme, or Italian seasoning instead of oregano. |
| Maple Dijon Flavor | Add 1 teaspoon Dijon mustard and 1 teaspoon maple syrup to the chicken mixture. |
| Vegetarian Option | Replace chicken with drained, rinsed chickpeas or cubed extra-firm tofu; adjust cooking time as needed. |
| Storage Question | Practical Guidance |
|---|---|
| How long do leftovers last? | Cool promptly, store in a covered container in the refrigerator, and enjoy within 3 to 4 days. |
| Can I freeze it? | Yes. Freeze cooled portions in airtight containers for up to about 2 months for best quality. |
| How should I reheat it? | Reheat in the microwave until hot throughout, or warm on a sheet pan in a 350°F oven until heated through. |
| Can I meal prep this recipe? | Yes. Divide cooled portions into individual containers for easy lunches or dinners during the week. |
| How do I keep vegetables from getting soggy? | Do not overcrowd the pan. Spread ingredients in an even layer so they roast instead of steam. |
| Question | Answer |
|---|---|
| Why do the sweet potatoes go in first? | Sweet potatoes usually need more time than broccoli and cubed chicken to become tender and browned. |
| Can I use frozen broccoli? | Fresh broccoli is best for roasting. Frozen broccoli can release extra water and may not brown as well. |
| How do I know the chicken is done? | Use a food thermometer. The thickest piece should reach an internal temperature of 165°F. |
| Do I need to peel sweet potatoes? | No. You can leave the skins on after scrubbing them well, if you prefer. |
| Can I use two baking sheets? | Yes. Two pans can give ingredients more space and help vegetables roast more evenly, especially when doubling the recipe. |
Recipe Note
Nutrition values are estimates, not medical advice. Adjust ingredients for allergies, intolerances, medications, health conditions, and individual nutrition needs. Always cook poultry to a safe internal temperature of 165°F and consult a qualified healthcare professional or registered dietitian for personalized advice.
Make Weeknight Dinner Easier
Keep chicken, sweet potatoes, frozen or fresh broccoli, lemons, and basic seasonings available, and you will have the foundation for a simple sheet-pan dinner whenever you need it.
For a fresh no-cook lunch option, try our Mediterranean chickpea cucumber tomato salad.
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