Lemon Herb Chicken with Roasted Sweet Potatoes & Broccoli
450kcal
Ingredients
For the Chicken
- 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.
For the Vegetables
- 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
Preparation
- 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.
Cooking
- 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.
Nutrition
Serving1gCalories450kcalCarbohydrates40gProtein35gFat18gSaturated Fat3gSodium700mgFiber6gSugar8g
Notes
Cut ingredients uniformly for even cooking. Don't overcrowd the pan; give the chicken and veggies space to brown. Use an instant-read thermometer to correctly check the chicken's doneness.