Chicken, Broccoli, & Sweet Potato Sheet Pan Dinner



  • 2 sweet potatoes peeled and diced into 3/4-inch cubes
  • 4 tablespoon olive oil, divided
  • 1 ½ pounds boneless skinless chicken breasts, diced into pieces
  • 4 cups small broccoli florets
  • ½ of a medium red onion, diced into chunks
  • 3 cloves garlic, minced
  • ¾ teaspoons of each dried thyme, sage, parsley, and rosemary
  • ½ cup dried cranberries
  • Salt & pepper


  1. Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet, pour 1 tablespoon olive oil over top and toss to evenly coat. Spread into an even layer and roast in preheated oven for 15 minutes.
  2. Remove sweet potatoes from oven; add chicken pieces, broccoli florets, and red onion around sweet potatoes. Sprinkle with garlic and drizzle everything with remaining 3 tablespoons olive oil and toss with a spatula to evenly coat.
  3. Sprinkle evenly with thyme, sage, parsley, rosemary and 1 teaspoon salt and pepper. Toss again to evenly coat with seasonings and spread out evenly. Return to oven and roast about 16-20 minutes longer, tossing once halfway through, until chicken registers 165 degrees in center. Toss in cranberries.


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