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Sweet Potato, Broccoli & Chicken Sheet Pan


  • 2 Large Sweet Potatoes, washed and cut into wedges

  • 1 1/2 Tablespoons Olive Oil

  • 1 Tablespoon Fresh Sage, chopped

  • Fresh Ground Pepper

  • 2 Large Chicken Breasts

  • 4 Cups Broccoli (or more if you like)

  • 5 Cloves Garlic, chopped


  1. Heat oven to 425° and line a large sheet pan with aluminum foil or parchment paper .

  2. Toss sweet potatoes with oil, sage, pepper and any other salt-free seasoning of your choice. Arrange in a single layer on sheet pan. Season chicken on all sides and place in center of pan, skin side up.

  3. Roast 15-20 minutes.

  4. Flip potatoes. Add broccoli and garlic and toss with potatoes.

  5. Roast 15-20 minutes more, until chicken is cooked through, potatoes are soft, and broccoli is al dente and crispy.

  6. Let chicken rest 5 minutes, then bone and thinly slice, leaving skin on.

  7. Cool leftovers completely before storing in an airtight container in the fridge.

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