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Aerial view of a finished batch of baked chicken and sweet potatoes in a cooking dish with a serving utensil in it.
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Baked Chicken and Sweet Potatoes

By: Min Kwon | MJ and Hungryman
This baked chicken and sweet potato dish makes weeknight dinners feel effortless! Juicy chicken, sweet caramelized potatoes, and perfectly roasted broccoli come together in one pan, coated in a simple, flavorful sauce.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
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Equipment

Ingredients 

  • 1 pound chicken breast or thighs, cut into bite-sized pieces
  • 1 medium head of broccoli, cut into florets
  • 1 medium sweet potato, cut into ½-inch pieces
  • 1 small red onion, cut into 1-inch chunks
  • 2 tablespoons avocado or olive oil
  • 1 tablespoon honey or maple syrup
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt

Instructions 

  • Preheat the oven to 400°F (200°C). Lightly grease or line a large baking dish.
  • Add the chicken, broccoli, sweet potato, and onion.
  • In a small bowl, whisk together the oil, honey (or maple syrup), oregano, garlic powder, cumin, salt, and smoked paprika. Pour the sauce over the chicken and vegetables, then toss well to coat evenly.
  • Cover and bake for 10 minutes. Uncover and bake for another 10–15 minutes, or until the chicken is cooked through and the vegetables are tender.

Notes

  • Meal prep - Chop veggies ahead so dinner comes together fast.
  • Check doneness - Chicken should reach 165°F; veggies should be fork-tender and lightly browned.
  • Make it your own - Try Brussels sprouts, carrots, or chicken thighs for a richer flavor.
  • Pro tip - Don’t overcrowd the pan—spread in a single layer for the best browning.

Nutrition

Calories: 276kcal | Carbohydrates: 20g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 73mg | Potassium: 703mg | Fiber: 3g | Vitamin A: 8337IU | Vitamin C: 7mg | Calcium: 53mg
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