Description
An easy and delicious One Pan Chicken and Veggies meal featuring juicy roasted chicken breast, sweet potatoes, and crispy broccoli—all seasoned with garlic, rosemary, and lemon. A no-fuss dinner favorite.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 2 medium sweet potatoes, peeled and cubed
- 3 cups broccoli florets
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 2 rosemary sprigs
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
- In a bowl, toss sweet potatoes with 1 tablespoon olive oil, half the garlic, paprika, salt, and pepper. In a separate bowl, toss broccoli with 1 tablespoon olive oil and a pinch of salt.
- Spread sweet potatoes on one side and broccoli on the other side of the baking sheet, leaving room in the center.
- Rub chicken breasts with remaining olive oil, garlic, rosemary, paprika, salt, and pepper. Place in the center of the tray.
- Roast for 25 minutes, then flip everything. Roast for another 10–15 minutes until chicken is cooked through and veggies are tender.
- Remove from oven and squeeze lemon juice over the entire tray before serving.
Notes
- Cut veggies evenly for uniform roasting.
- Don’t overcrowd the pan to ensure crisp edges.
- Use a meat thermometer to check for doneness (165°F).