This Sheet Pan Chicken and Sweet Potatoes with Broccoli and Apples is one of those wonderfully easy and healthy dinner recipes that brings the cozy flavors of fall right into your kitchen. It’s a complete meal on a single pan, making both cooking and cleanup an absolute breeze.
This meal takes me straight back to cool autumn days with my dad, James. He wasn’t a man for fussy recipes, just hearty, honest food. For him, the best dinners were simple, satisfying, and brought the family together with their warmth.
Why This Simple Sheet Pan Dinner is a Keeper
- Effortless & Easy: A complete dinner all on one pan, perfect for busy weeknights.
- Flavorful & Healthy: A wonderful balance of savory lemon garlic chicken and sweet, roasted veggies and apples.
- Perfect for Fall: Utilizes cozy autumn ingredients like sweet potatoes and apples.
- Customizable: Easily adaptable with different vegetables or seasonings to suit your family’s tastes.
What You’ll Need to Gather
- 2 large chicken breasts
- 2 medium sweet potatoes, peeled and cubed
- 2 cups broccoli florets
- 2 medium apples, cored and cubed
- 1 red onion, sliced into wedges
- 3 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 2 garlic cloves, minced (or 1 teaspoon garlic powder)
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
My Kitchen Helpers for This Recipe
A Good, Large Baking Sheet
A sturdy baking sheet is the heart of any sheet pan dinner; a larger one ensures your veggies have room to roast, not steam.
A Roll of Parchment Paper
I always use parchment paper for my sheet pan meals, it prevents sticking and makes cleanup almost non-existent!
How to Bring It All Together
First, Let’s Get the Oven Ready
First things first, preheat your oven to 400°F (200°C). Go ahead and line your large sheet pan with parchment paper. This little step is my secret weapon for a quick cleanup after our delicious dinner.
Next, Whisk Up That Delicious Marinade
In a small bowl, whisk together the olive oil, Dijon mustard, honey, minced garlic, lemon zest, lemon juice, thyme, paprika, salt, and pepper. I love to give it a good sniff at this point, that fresh lemon garlic aroma is just heavenly and tells you something good is coming!
Time to Season the Chicken
Now, place your chicken breasts right in the center of the sheet pan you prepared. Brush them generously with some of that beautiful lemon-garlic mixture, making sure they’re nicely coated.
Now, Let’s Coat the Veggies and Apples
In a large bowl, combine your cubed sweet potatoes, broccoli florets, cubed apples, and red onion. Pour the rest of that lovely marinade over the top and toss everything together until all the veggies are glistening. Don’t be afraid to use your hands for this part!
Bringing It All Onto the Pan
Carefully arrange your coated sweet potatoes, broccoli, and apples in a single, even layer around the chicken on the pan. Giving everything its own space is key to getting that perfect golden-brown roast on this potato sheet pan meal.
Into the Oven It Goes!
Slide your sheet pan into the preheated oven and roast for 25–30 minutes. You’ll know it’s done when the chicken sweet potato combination is tender, the edges are beautifully golden, and a thermometer reads 165°F (74°C) in the thickest part of the chicken.
The Finishing Touches
Once it’s out of the oven, let the chicken rest for just a minute before slicing. Sprinkle fresh parsley over the entire pan for a bit of color and freshness. I find that an extra little squeeze of lemon juice right before serving really makes all the flavors pop.
A Little Note on Nutrition
Please note that the nutritional information provided for this recipe is an estimate. The values can vary based on the specific ingredients and quantities used.
A Few Simple Swaps to Make It Your Own
- Swap the Sweetener: If you prefer, you can easily substitute the honey with pure maple syrup for a slightly different, but equally delicious, fall flavor.
- Use Chicken Thighs: Boneless, skinless chicken thighs work beautifully in this recipe and can be more forgiving than breasts, staying incredibly moist.
- Boost the Fiber: For an extra dose of fiber and nutrients, feel free to leave the skin on your sweet potatoes. Just be sure to give them a good scrub before cubing!
How We Love to Bring This to the Table
- Over Quinoa or Brown Rice: Serve the sliced chicken and roasted vegetables over a bed of fluffy quinoa or nutty brown rice to make it an even heartier meal.
- With a Simple Green Salad: A crisp green salad with a light vinaigrette is a perfect, fresh counterpoint to the warm, roasted flavors of this sheet pan dinner.
- With Crusty Bread: We love to have a loaf of warm, crusty bread on the side to mop up any of the delicious juices left on the pan. Not a single drop of flavor should go to waste!
A Few of My Tips for Getting It Just Right
- Overcrowding the Pan: Piling the vegetables too high will cause them to steam instead of roast. Use a large enough pan or two separate pans to ensure everything has room to get that lovely caramelization.
- Cutting Veggies Unevenly: Try to cut your sweet potatoes and apples into uniform, bite-sized pieces. This helps ensure that everything cooks evenly in the same amount of time.
- Not Checking the Chicken’s Temperature: The best way to guarantee juicy, perfectly cooked chicken is to use a meat thermometer. Ovens can vary, so checking for that 165°F internal temperature is the surest way to avoid dry chicken.
Saving and Savoring Leftovers
Leftovers are a treat! Simply store any remaining chicken and veggies in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm it gently in the microwave or, for best results, spread it out on a sheet pan and heat it in a 350°F oven for about 10 minutes until warmed through.
From My Kitchen to Yours
This is one of those easy sheet pan dinners that feels like a warm hug on a cool day. It’s simple, nourishing, and brings everyone to the table with a smile. I hope you’ll gather your loved ones, fill your kitchen with these wonderful aromas, and create your own sweet memories around this simple, heartfelt meal.
Answering a Few Questions You Might Have
Can I use different vegetables for this sheet pan meal?
Absolutely! This is one of those recipes that’s very forgiving. Brussels sprouts, carrots, or butternut squash would be wonderful additions, especially for a fall sheet pan dinner. Just be mindful of cooking times and cut harder vegetables a bit smaller.
Can I prepare this sheet pan chicken dinner in advance?
Yes, you can do some prep to save time. You can chop all the veggies and apples a day ahead and store them in an airtight container in the fridge. You can also whisk the marinade together and store it separately. When you’re ready to cook, just toss everything together and roast!
Is this recipe gluten-free?
Yes, as written, this recipe is naturally gluten-free. Just be sure to double-check that your Dijon mustard is certified gluten-free if you have a severe allergy or sensitivity.
Print
Sheet Pan Chicken and Sweet Potatoes with Broccoli and Apples
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Sheet Pan Chicken and Sweet Potatoes with Broccoli and Apples is a cozy, one-pan fall dinner bursting with lemon-garlic chicken, sweet roasted veggies, and apples. Simple to prepare and perfect for busy weeknights.
Ingredients
- 2 large chicken breasts
- 2 medium sweet potatoes, peeled and cubed
- 2 cups broccoli florets
- 2 medium apples, cored and cubed
- 1 red onion, sliced into wedges
- 3 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 2 garlic cloves, minced (or 1 teaspoon garlic powder)
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a small bowl, whisk together olive oil, Dijon mustard, honey, garlic, lemon zest, lemon juice, thyme, paprika, salt, and pepper.
- Place chicken breasts in the center of the sheet pan and brush with the marinade.
- In a large bowl, toss sweet potatoes, broccoli, apples, and red onion with remaining marinade.
- Arrange veggies and apples around the chicken in a single layer on the pan.
- Roast for 25–30 minutes, until chicken reaches 165°F (74°C) and veggies are tender and golden.
- Let chicken rest briefly, then slice. Sprinkle parsley on top and serve with optional lemon juice squeeze.
Notes
To avoid steaming the vegetables, don’t overcrowd the pan. Cut all ingredients evenly for consistent roasting. Use a thermometer to ensure chicken is cooked perfectly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 9g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg
Keywords: sheet pan, chicken, sweet potatoes, broccoli, apples, fall dinner, one pan meal