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

Scale

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