Lemon Herb Chicken with Roasted Sweet Potatoes & Broccoli — Easy Sheet Pan Dinner
I love this Lemon Herb Chicken with Roasted Sweet Potatoes & Broccoli because it’s the kind of weeknight dinner that feels special without the fuss. Years ago I first made a version of this on a rainy evening when I needed something bright and comforting — the lemon and garlic woke up the whole kitchen while the sweet potatoes caramelized into tiny bites of caramel. It quickly became a staple for busy nights and casual weekend dinners alike. The lemon-herb profile has deep roots in Mediterranean cooking, where citrus, olive oil, and herbs are used to highlight simple, fresh ingredients — a tradition that makes this dish both fragrant and familiar.
Who is this recipe for?
- This recipe is perfect for busy parents, weeknight cooks, and anyone who loves simple, flavorful sheet-pan dinners.
Core ingredients overview:
- This dish brings together juicy chicken thighs, garlicky lemon-herb marinade, caramelized sweet potatoes, and crisp-roasted broccoli for a balanced, one-pan meal. Key ingredients include: 1.5 lb (700 g) boneless, skin-on or skinless chicken thighs; 2 medium sweet potatoes, peeled and cubed; 1 large head broccoli, cut into florets; 3 tbsp extra-virgin olive oil; 3 cloves garlic, minced; 1 lemon, zested and juiced; 1 tbsp Dijon mustard; 1 tbsp honey or maple syrup; 1 tsp smoked paprika; 1 tsp dried rosemary or 1 tbsp fresh, chopped; 1/2 tsp ground black pepper; 1 tsp fine sea salt (adjust to taste); optional 1/4 tsp red pepper flakes; optional garnish: chopped fresh parsley.
Tools & Ingredients
Tools
- Rimmed baking sheet (large)
- Parchment paper or silicone baking mat
- Mixing bowls (large and small)
- Whisk
- Chef’s knife
- Cutting board
- Measuring spoons
- Tongs or spatula
- Instant-read meat thermometer
- Oven mitts
Ingredients (with short benefits)
- 1.5 lb (700 g) boneless, skin-on or skinless chicken thighs – rich, juicy protein that stays tender during roasting.
- 2 medium sweet potatoes, peeled and cubed – naturally sweet, high in fiber and vitamin A; caramelize beautifully.
- 1 large head broccoli, cut into florets – adds color, crunch, and vitamin C for a balanced plate.
- 3 tbsp extra-virgin olive oil – healthy fats that help carry flavors and promote even roasting.
- 3 cloves garlic, minced – boosts flavor and supports immunity.
- 1 lemon, zested and juiced – bright acidity that balances richness and enhances herb flavors.
- 1 tbsp Dijon mustard – adds tang and helps emulsify the marinade.
- 1 tbsp honey or maple syrup – a touch of sweetness to balance lemon and garlic.
- 1 tsp smoked paprika – gives warm, smoky depth and color.
- 1 tsp dried rosemary or 1 tbsp fresh, chopped – aromatic, savory herbal note common in Mediterranean dishes.
- 1/2 tsp ground black pepper – mild heat and flavor depth.
- 1 tsp fine sea salt (adjust to taste) – amplifies all flavors.
- Optional: 1/4 tsp red pepper flakes – for a subtle kick.
- Optional garnish: chopped fresh parsley – fresh color and a herbaceous finish.
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
- In a small bowl, whisk together 3 tbsp olive oil, minced garlic, lemon zest and juice, 1 tbsp Dijon mustard, 1 tbsp honey or maple syrup, 1 tsp smoked paprika, 1 tsp rosemary (dried or fresh), 1 tsp sea salt, and 1/2 tsp black pepper (and 1/4 tsp red pepper flakes if using) to make the marinade.
- Toss the cubed sweet potatoes in 1 tablespoon of the marinade so they are lightly coated, and spread them in a single layer on one side of the prepared baking sheet.
- Pat the chicken thighs dry with paper towels, coat them with the remaining marinade, and arrange them skin-side up (if using skin-on) on the other side of the baking sheet.
- Roast for 20 minutes in the preheated oven.
- While the chicken and sweet potatoes roast, toss the broccoli florets with a drizzle of olive oil and a pinch of salt. After the initial 20 minutes, add the broccoli to the sheet pan and return it to the oven. Roast for another 10–15 minutes until the chicken registers 165°F (74°C) with an instant-read thermometer and the sweet potatoes are tender.
- If you want extra crispness on the chicken skin and sweet potato edges, broil for 1–2 minutes — watch carefully to prevent burning.
- Remove the pan from the oven and let the chicken rest for 5 minutes before serving. Finish with additional lemon wedges and a sprinkle of chopped fresh parsley if desired.
FAQ
Q: Can I freeze this recipe?
A: You can freeze cooked chicken and sweet potatoes in an airtight container for up to 2–3 months. Thaw overnight in the fridge and reheat in a 350°F (175°C) oven until warmed through. Broccoli can become soft after freezing and reheating, so consider freezing the chicken and sweet potatoes separately for best texture.
Q: Can I use chicken breasts instead of thighs?
A: Yes. Use boneless, skinless chicken breasts but reduce the initial roast time slightly and monitor the internal temperature closely so they do not dry out. Aim for 165°F (74°C).
Q: What can I use instead of rosemary?
A: Thyme, oregano, or a pinch of Italian seasoning are good substitutes and will keep a similar Mediterranean flavor profile.
Q: How do I keep the broccoli from getting soggy?
A: Add broccoli later in the roast (as directed) and make sure florets are spread out in a single layer. Tossing with just a little oil — not too much — helps them roast rather than steam.
Tips & Tricks
- Cut ingredients uniformly: Cut sweet potatoes into similar-sized cubes for even cooking.
- Don’t overcrowd the pan: Give the chicken and veg space to roast and brown; use two pans if needed.
- Use an instant-read thermometer: Check the thickest part of a thigh for 165°F (74°C) to avoid under- or overcooking.
- Watch the broiler: If you broil for crispiness, stay nearby — edges can go from golden to burnt quickly.
Conclusion
If you want more sheet-pan inspiration or flavor variations, check out this recipe for Sheet Pan Herbed Lemon Chicken and Sweet Potato Dinner. For a rosemary-forward roast and different seasoning ideas, see Lemon Herb Roasted Chicken – Cooking For My Soul. And if you’d like a take with Parmesan potatoes and broccoli, try Sheet Pan Lemon Chicken and Broccoli with Parmesan Potatoes.
Enjoy this bright, cozy meal — serve it up, snap a photo, and share it with friends and family!
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tag after Directions.
Lemon Herb Chicken with Roasted Sweet Potatoes & Broccoli
Ingredients
- 1.5 lb 1.5 lb (700 g) boneless, skin-on or skinless chicken thighs Rich, juicy protein that stays tender during roasting.
- 3 tbsp 3 tbsp extra-virgin olive oil Healthy fats that help carry flavors and promote even roasting.
- 3 cloves 3 cloves garlic, minced Boosts flavor and supports immunity.
- 1 lemon 1 lemon, zested and juiced Bright acidity that balances richness and enhances herb flavors.
- 1 tbsp 1 tbsp Dijon mustard Adds tang and helps emulsify the marinade.
- 1 tbsp 1 tbsp honey or maple syrup A touch of sweetness to balance lemon and garlic.
- 1 tsp 1 tsp smoked paprika Gives warm, smoky depth and color.
- 1 tsp 1 tsp dried rosemary or 1 tbsp fresh, chopped Aromatic, savory herbal note common in Mediterranean dishes.
- 1/2 tsp 1/2 tsp ground black pepper Mild heat and flavor depth.
- 1 tsp 1 tsp fine sea salt Amplifies all flavors.
- 1/4 tsp 1/4 tsp red pepper flakes (optional) For a subtle kick.
- 2 medium 2 medium sweet potatoes, peeled and cubed Naturally sweet, high in fiber and vitamin A; caramelize beautifully.
- 1 large head 1 large head broccoli, cut into florets Adds color, crunch, and vitamin C for a balanced plate.
Method
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
- In a small bowl, whisk together olive oil, minced garlic, lemon zest and juice, Dijon mustard, honey or maple syrup, smoked paprika, rosemary, sea salt, and black pepper (and red pepper flakes if using) to make the marinade.
- Toss the cubed sweet potatoes in 1 tablespoon of the marinade so they are lightly coated, and spread them in a single layer on one side of the prepared baking sheet.
- Pat the chicken thighs dry with paper towels, coat them with the remaining marinade, and arrange them skin-side up (if using skin-on) on the other side of the baking sheet.
- Roast for 20 minutes in the preheated oven.
- While the chicken and sweet potatoes roast, toss the broccoli florets with a drizzle of olive oil and a pinch of salt. After the initial 20 minutes, add the broccoli to the sheet pan and return it to the oven.
- Roast for another 10–15 minutes until the chicken registers 165°F (74°C) with an instant-read thermometer and the sweet potatoes are tender.
- If you want extra crispness on the chicken skin and sweet potato edges, broil for 1–2 minutes — watch carefully to prevent burning.
- Remove the pan from the oven and let the chicken rest for 5 minutes before serving.
