The Easiest Sheet Pan Chicken and Sweet Potatoes with Broccoli and Apples

Sheet pan dinners are my lifesaver on busy weeknights, and this Sheet Pan Chicken and Sweet Potatoes recipe has quickly become one of my family’s favorites.

Hey friends, it’s Eva from allcooksrecipe.com — and if you’re looking for a dinner that’s fast, filling, and tastes like you spent hours in the kitchen (but you didn’t), you’ve landed in the right place.

Let’s be real — some nights, you just need food on the table that doesn’t ask for much from you. No pots. No pans. No standing over the stove. Just chop, toss, roast, and walk away.

That’s exactly what this Sheet Pan Chicken and Sweet Potatoes recipe does. And bonus? It comes with broccoli, apples, and red onion for a sweet-savory combo that’ll make your taste buds do a happy dance.

What makes this dish special is the mix of juicy chicken thighs, roasted sweet potatoes, crisp broccoli, and sweet apples. That combination of savory and sweet flavors works so well together, especially when everything is coated in a simple, flavorful seasoning mix.

Just one pan, 20 minutes of hands-on time, and a dinner that had everyone asking for seconds. Even my picky teen cleaned his plate. Yes, really.

I love making this recipe when I want something that’s both healthy and filling without being boring. Plus, it’s all baked on one sheet pan, which means fewer dishes to wash later—big win!

Why You’ll Love This Recipe?

• One pan. One oven. Zero stress.
• Chicken stays juicy, sweet potatoes get caramelized and apples add a bright pop.
• Perfect for busy weeknights, meal prep, or lazy Sundays.
• Packed with flavor from simple spices you already have.
• Great for beginners — no fancy tools or chef skills needed.
• Leftovers? They reheat like a dream.

How to Make Sheet Pan Chicken and Sweet Potatoes?

Recipe Overview: Sheet Pan Chicken and Sweet Potatoes

This Sheet Pan Chicken and Sweet Potatoes recipe is a complete one-pan dinner starring tender chicken thighs, roasted sweet potatoes, crisp broccoli, sweet apples, and red onion — all tossed in a smoky-sweet spice blend and finished with a creamy lemon-dill yogurt sauce. It’s hearty, healthy, and totally hands-off once it hits the oven.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Cuisine: American
• Course: Main Dish / Dinner
• Difficulty Level: Easy (perfect for beginners!)
• Yield: 4 servings
• Calories per Serving: ~520
• Serving Size: 1 chicken thigh + 1.5 cups veggies + 2 Tbsp sauce

Equipment You’ll Need

• Large rimmed baking sheet (half sheet pan)
• Mixing bowls (2 medium)
• Whisk or fork
• Measuring spoons & cups
• Sharp knife & cutting board
• Zester or fine grater (for lemon)
• Tongs or spatula

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 ½ pounds sweet potatoes, peeled & cut into ½-inch half moons
• 1 large apple (Honeycrisp or Pink Lady), cubed
• 5 cups broccoli florets
• 1 red onion, cut into 1-inch chunks
• 2 Tablespoons olive oil
• 1 Tablespoon honey
• 1 Tablespoon Morton kosher salt
• 1 teaspoon EACH: dried oregano, dried rosemary, chili powder, smoked paprika, granulated garlic, cumin
• ½ teaspoon EACH: ground coriander, ground allspice
• 2 cloves garlic, minced
• ½ lemon, zested and juiced

Ingredient Notes

• Chicken thighs stay juicier than breasts — don’t swap unless you’re okay with drier meat.
• Sweet potatoes should be cut evenly so they cook at the same rate.
• Apples hold their shape when roasted — Honeycrisp or Pink Lady are best. Avoid Red Delicious.
• Broccoli florets should be bite-sized. Too big = undercooked. Too small = mushy.
• Morton kosher salt is less salty by volume than Diamond Crystal — if you use the latter, double the amount.
• Greek yogurt must be plain and full-fat for the creamiest sauce. Low-fat will split.

Step-by-Step Instructions

Step 1: Heat the Oven & Prep the Pan

Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper or foil for easy cleanup. Trust me — this saves you scrubbing later.

Step 2: Make the Spice Mix

In a small bowl, mix together:

• Morton kosher salt
• oregano, rosemary, chili powder, smoked paprika, granulated garlic, cumin
• coriander, allspice

Set aside.

Step 3: Prep the Chicken

Pat the chicken thighs dry with paper towels — this helps them brown better. Place them in a medium bowl. Add 1 Tbsp olive oil, 1 Tbsp honey, minced garlic, lemon zest, and lemon juice. Toss to coat.

Sprinkle HALF of the spice mix over the chicken. Toss again. Let it sit while you chop the veggies — even 5 minutes helps the flavor sink in.

Step 4: Toss the Veggies & Fruit

In another bowl, combine:

• sweet potatoes
• broccoli
• apple cubes
• red onion

Drizzle with 1 Tbsp olive oil. Sprinkle the REMAINING spice mix over top. Toss everything until evenly coated.

Step 5: Arrange on the Pan

Spread the veggie-apple mix across the baking sheet in a single layer. Don’t overcrowd — give everything room to roast, not steam.

Nestle the chicken thighs on top, skin-side up (even though they’re skinless, presentation matters!).

Step 6: Roast!

Pop the pan into the oven. Bake for 25 minutes, or until chicken hits 165°F internally and sweet potatoes are fork-tender.

No need to flip or stir — just walk away and let the oven do its thing.

Step 7: Serve & Enjoy!

Pull the pan out. Let it rest 3 minutes. Drizzle or dollop the yogurt sauce over each serving. Squeeze extra lemon if you like it zesty.

Nutrition Facts (Per Serving)

• Calories: 520
• Protein: 38g
• Fat: 22g
• Carbs: 45g
• Fiber: 7g
• Sugar: 18g (natural from apples & sweet potatoes)
• Sodium: 980mg

Note: Values are estimates. Actual numbers may vary based on brands and portion sizes.

Tips & Variations

✅ Tips for Success

• Cut sweet potatoes the same size — this avoids some being crunchy while others turn to mush.
• Don’t skip drying the chicken. Wet chicken = steamed chicken = sad chicken.
• Use a meat thermometer. Chicken is done at 165°F — no guessing.
• Let the chicken rest 3 minutes before serving — keeps it juicy.

🔄 Easy Swaps & Variations

• Protein Swap: Try chicken breasts (reduce cook time to 20 min), pork chops, or tofu.
• Veggie Swap: Swap broccoli for Brussels sprouts, carrots, zucchini, or bell peppers.
• Fruit Swap: Pears work great instead of apples.
• Spice Level: Add ¼ tsp cayenne if you like heat.
• Sauce Swap: Skip yogurt and drizzle with tahini or balsamic glaze.

Serving Suggestions

1. Serve with a simple green salad or crusty bread to soak up the juices.

2. Great with quinoa or brown rice if you want extra grains.

3. Top with chopped fresh parsley or cilantro for color.

4. Pair with sparkling water + lemon for a refreshing combo.

Storing Tips

✔️ Fridge: Store leftovers in an airtight container for up to 4 days.

✔️ Reheat: Microwave 1-2 minutes or warm in a 350°F oven for 10 minutes.

✔️ Sauce: Keep separate if possible — prevents sogginess.

✔️ Freezing: Not recommended — sweet potatoes and apples get mushy when thawed.

Don’t overcrowd the pan. If your sheet pan looks packed, split it between two pans. Crowding = steaming = soggy food. You want that crispy, caramelized edge on everything.

❓ FAQ Section

Final Thoughts

This Sheet Pan Chicken and Sweet Potatoes recipe is my go-to when I need dinner to be fast, flavorful, and fuss-free. It’s the kind of meal that looks like you tried — but you didn’t. And that’s the magic.

I’d love to hear how yours turns out! Tag me on Facebook @allcooksrecipe or drop a comment below. Did you swap in different veggies? Add extra spice? I can’t wait to see your sheet pan dinners in action! I read every note — and I’m always looking for new twists to try.

Now go preheat that oven. Dinner’s gonna be good.

— Eva 🍠🍗

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