Roasted chicken, sweet potatoes, broccoli, and bell pepper served on a plate

WeightCare kitchen · Everyday recipes

One-pan chicken, sweet potatoes & vegetables

A little chopping. A few pantry staples. A colorful dinner that lets the oven do most of the work.

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Prep About 15 minutes
Cook 30–35 minutes
Total 50–55 minutes
Serves 4

Times are approximate. Total time includes a 5-minute rest.

Good food doesn’t have to mean a sink full of dishes. With chicken, sweet potatoes, broccoli, and bell pepper roasted together on one pan, this simple dinner makes taking care of yourself feel a little easier.

The recipe

What you’ll need

Serves 4

  • 1½ pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 2 medium sweet potatoes, cut into ½-inch cubes
  • 2 cups broccoli, cut into small florets
  • 1 cup bell pepper, cut into 1-inch pieces
  • 2 tablespoons olive oil, divided
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs
  • Salt and pepper, to taste
  • Lemon wedges, optional, for serving

Step by step

Let’s make dinner

5 simple steps

First, mix your seasoning.

Combine 1 teaspoon paprika, 1 teaspoon garlic powder, and 1 teaspoon dried Italian herbs in a small bowl. This makes 1 tablespoon: use 1 teaspoon for the sweet potatoes and save the remaining 2 teaspoons for the chicken and vegetables.

  1. Lining a sheet pan with parchment paper

    Heat & prepare

    Preheat to 400°F (200°C). Line a large, rimmed sheet pan with parchment rated for this temperature or foil.

    Cut sweet potatoes into ½-inch cubes, chicken into 1-inch pieces, broccoli into small florets, and pepper into 1-inch pieces. Wash your hands and clean utensils and surfaces after handling raw chicken.

  2. Seasoned sweet potato cubes on the sheet pan

    Start the sweet potatoes

    Toss the sweet potatoes with 1 tablespoon olive oil and 1 teaspoon seasoning blend. Add salt and pepper to taste.

    Spread over the pan and roast for 10 minutes.

  3. Adding chicken, broccoli, and bell pepper to the pan

    Add chicken & vegetables

    Toss chicken, broccoli, and pepper with the remaining tablespoon oil and 2 teaspoons seasoning. Add salt and pepper to taste.

    Carefully add to the hot pan in a single layer. If crowded, divide between two pans so the ingredients have room to roast.

  4. Checking roasted chicken with a food thermometer

    Roast & check

    Roast for approximately 20–25 minutes, turning the chicken and stirring the vegetables halfway. If using two pans, swap their oven positions too.

    Check the largest chicken pieces reach 165°F (74°C) with a food thermometer. Sweet potatoes should be fork-tender.

    If chicken finishes first, transfer it to a clean plate and continue roasting the vegetables until tender.

  5. Roasted chicken and vegetables served on a plate

    Rest & serve

    Let the cooked chicken rest for 5 minutes, then divide the chicken and vegetables among four plates.

    Finish with a squeeze of lemon, if you like.

A good dinner doesn’t need to be complicated. Keep this recipe handy for the evenings when you want something homemade with a little less effort.