Description
This sheet pan dinner is the answer to your “what’s for dinner” dilemma – juicy chicken, sweet potatoes, apples and broccoli all roasted to perfection on one pan for maximum flavor and minimum cleanup.
Ingredients
Scale
- 1½ pounds (680g) boneless, skin-on chicken thighs
- 2 medium sweet potatoes (about 1 pound/450g), cut into 1-inch cubes
- 2 medium apples (preferably Honeycrisp or Granny Smith), cored and cut into 1-inch chunks
- 4 cups (about 12 oz/340g) broccoli florets
- 3 tablespoons olive oil, divided
- 1 tablespoon maple syrup
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
- Pat chicken thighs dry and season with salt and pepper. In a small bowl, mix 1 tablespoon olive oil with maple syrup, thyme, garlic powder, paprika, and cinnamon.
- Toss sweet potato cubes with 1 tablespoon olive oil, salt and pepper. Spread on the sheet pan and roast for 10 minutes.
- Remove pan from oven. Add chicken thighs (skin side up) and brush with some of the seasoning mixture.
- Toss apple chunks with remaining seasoning mixture and add to the pan around the chicken and sweet potatoes. Return to oven for 15 minutes.
- Meanwhile, toss broccoli florets with the remaining tablespoon of olive oil, salt, and pepper.
- Add broccoli to the sheet pan, tucking it between other ingredients. Continue roasting for 10-15 minutes more, until chicken reaches 165°F (74°C) internal temperature.
- Optional: Broil for final 2-3 minutes for extra-crispy chicken skin.
- Remove from oven, let rest 5 minutes, sprinkle with fresh parsley if desired, and serve.