Looking for a one-pot dinner? How about a one-pan dinner? Chicken, sweet potatoes, and broccoli all roast together to make a complete meal with minimal cleanup in this sheet pan dinner. Preheating the pan allows the chicken skin to crisp up and adding the broccoli halfway through means everything will be cooked just right. A simple sauce of soy sauce, honey, and lemon add extra flavor and a little moisture to an already flavorful dish.
A large, heavy-duty sheet pan with short sides works best for this dish. You can find them at good kitchen supply stores or order them online. If you have a smaller pan and run out of room, divide the food up into two pans and rotate them when you flip the chicken and potatoes. If you're feeding an extra-hungry group, serve with a grain like quinoa or farro.
- 4 bone-in, skin-on chicken thighs (or 6 legs, or a combination)
- 2 medium sweet potatoes (cut into 1-inch chunks)
- 2 tablespoons canola oil (or grapeseed oil), divided
- Salt and pepper
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1/2 teaspoon cayenne pepper
- 1 large head of broccoli
Gather the ingredients.
Add a large sheet pan to the oven and preheat to 425 F.
Drizzle the chicken and sweet potatoes with 2/3 of the oil and rub to coat evenly. Season well with salt and pepper.
Remove the hot pan from the oven. Add the chicken, skin-side down, and add the sweet potatoes scattered around the chicken. Return the pan to the oven and roast for 20 minutes.
Meanwhile, make the sauce—in a small bowl, add the soy sauce, lemon juice, honey, and cayenne pepper and then whisk together.
Cut the head of the broccoli into florets. Peel the stalk and cut it into 1/2-inch slices. Drizzle the broccoli with the remaining oil and rub to coat evenly. Season with salt and pepper.
Remove the pan from the oven and brush the chicken and potatoes with the sauce. Flip the chicken and potatoes and brush the other side. Add the broccoli scattered around in a single layer. Brush with the remaining sauce and return to the oven.
Roast for about 15 more minutes or until the chicken registers 165 F in the thickest parts and the vegetables are tender.