Sheet Pan Chipotle Chicken with Broccoli and Sweet Potatoes
A one-pan dream with tender sweet potatoes and broccoli roasted right alongside juicy chicken thighs. The spice rub is to die for, and a tangy chili-lime crema pulls everything together in the best way.
Ingredients
For the Sheet Pan:
- 4-6 boneless, skinless chicken thighs
- kosher salt
- 1 medium-large sweet potato
- extra-virgin olive oil
- 1 and 1/2 teaspoons chili powder divided
- 1 and 1/2 teaspoons ground cumin divided
- 3-4 cups broccoli florets any thick stems removed
- 3 teaspoons brown sugar
- 1 teaspoon paprika sweet or smoked
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon chipotle chili powder optional
For the Sauce:
- 1/3 cup sour cream or plain Greek yogurt
- juice of 1/2 lime reserve other half for serving as wedges
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 1-2 teaspoons water just enough to thin out the sauce as desired
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper, or coat lightly with cooking spray.
- Remove chicken from the fridge and from all of its packaging. Pat each piece dry with paper towels, then sprinkle lightly with kosher salt and set aside.4-6 boneless, skinless chicken thighs, kosher salt
- Peel and chop the sweet potato into small cubes—about half an inch square—and toss in a bowl with 1 Tablespoon olive oil and ½ teaspoon each chili powder, ground cumin, and kosher salt. Once the potatoes are evenly coated, spread them out in a single layer on the baking sheet, leaving space in between them. Place in the oven for 10-15 minutes while you prep the broccoli and chicken.1 medium-large sweet potato, extra-virgin olive oil, 1 and 1/2 teaspoons chili powder, 1 and 1/2 teaspoons ground cumin
- Add broccoli florets to the same bowl used for the sweet potatoes. Drizzle with 1 teaspoon olive oil and sprinkle with another ¼ teaspoon kosher salt. Toss to combine.3-4 cups broccoli florets
- In a small bowl, combine 3 teaspoons brown sugar; 1 teaspoon each chili powder, ground cumin, and paprika; ½ teaspoon each garlic and onion powder; and ¼ teaspoon each black pepper and chipotle chili powder, if using. Add 1-2 teaspoons olive oil and stir into a thick paste. Rub this into the chicken on all sides.3 teaspoons brown sugar, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chili powder
- After the sweet potatoes have been in for about 15 minutes, remove the pan, toss the potato cubes, and add the broccoli florets in among them. Nestle the chicken in among the veggies.
- Roast for 15-20 minutes more, until all the veggies are tender and the chicken is cooked through (165°F on an instant read thermometer).
- While the chicken roasts, whisk together all of the sauce ingredients. Thin out with additional lime juice or water as desired.1/3 cup sour cream or plain Greek yogurt, juice of 1/2 lime, 1/2 teaspoon chili powder, 1/4 teaspoon kosher salt, 1-2 teaspoons water
- Serve chicken and veggies with extra lime wedges and drizzled with sauce, if desired. Enjoy!
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Notes
- Chicken: Boneless, skinless chicken thighs tend to stay juicy even roasted at high temperatures. It’s fine to substitute chicken breasts, but make sure they are not thinly-sliced, and know that they may have a shorter cooking time. If the chicken is done before the veggies, don’t hesitate to pull it off of the pan so it doesn’t dry out.
- Salt/Dry Brine: If for any reason you skip the dry brine, be sure to add 1 teaspoon kosher salt to the spice mixture that is rubbed onto the chicken!
- Meal Prep: If making this as a meal prep, I recommend packing up portions of broccoli, sweet potato, and a whole chicken thigh in one container, since they can all be warmed together for ease. These glass meal prep containers hold a perfect portion, are microwave-safe, and seal tightly every time. Keep the sauce separate until ready to eat.
- Storage: Refrigerate leftovers in a tightly-covered container. They will keep for at least 3-4 days. Reheat as needed in the microwave on 50% power.
- Make Ahead: Prepare and let the chicken soak up the dry rub for up to 24 hours in the refrigerator—the flavors will intensify the longer it sits. You can chop and prep the sweet potatoes and broccoli this far in advance, as well; store separately in the fridge, and season when ready to roast.
- Keep It Going: Love how this recipe sets you up for success? Next week try my sheet pan balsamic chicken and veggies to enjoy all the same convenience with a different flavor profile—an Italian herb-infused marinade and rich, tangy balsamic glaze.
Nutrition Estimate
Calories: 227 kcal, Carbohydrates: 20 g, Protein: 25 g, Fat: 5 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 0.02 g, Cholesterol: 107 mg, Sodium: 171 mg, Potassium: 737 mg, Fiber: 4 g, Sugar: 7 g, Vitamin A: 8984 IU, Vitamin C: 62 mg, Calcium: 75 mg, Iron: 3 mg