Chicken Broccoli and Sweet Potato Sheet Pan Dinner
20 min
Prep Time
35 min
Cook Time
55 min
Total Time
4
Servings
Ingredients
- 20 oz sweet potatoes, peeled and diced into ¾-inch cubes (2 medium, about 3 cups)
- 4 tablespoons olive oil, divided
- 1½ lbs boneless skinless chicken breasts, cut into 1¼-inch pieces
- 4 cups small broccoli florets
- ½ medium red onion, cut into chunks
- 3 cloves garlic, minced
- ¾ teaspoon each dried thyme, sage, parsley, and rosemary
- ⅛ teaspoon nutmeg
- Salt and freshly ground black pepper
- ½ cup pecans, whole or roughly chopped
- ⅓ cup dried cranberries
Instructions
- Heat the oven to 400°F. Pile the sweet potatoes on a rimmed 18×13-inch sheet, toss with 1 tablespoon oil, spread out, and roast 15 minutes. Prep the rest while they cook.
- Pull the pan out. Add the chicken, broccoli, and onion around the potatoes. Sprinkle with garlic, drizzle the remaining 3 tablespoons oil (mostly on the broccoli), and toss.
- Sprinkle with thyme, sage, parsley, rosemary, nutmeg, about 1 teaspoon salt, and ½ teaspoon pepper. Toss again and spread out so the chicken isn’t stacked.
- Roast 16–20 minutes more, tossing once halfway, until the chicken hits 165°F.
- Toss in the pecans and cranberries and serve.