Easy & Delicious Sheet Pan Chicken and Sweet Potatoes
If you’re looking for a heathy and easy chicken sweet potato broccoli recipe you’ve come to the right place! This super flavorful Sheet Pan Chicken and Sweet Potatoes is roasted with broccoli, apples, red onion and glazed with apple cider! Is your mouth watering yet?
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Oven Roasted Chicken Sweet Potatoes Broccoli on ONE Pan!
If you’re like me and always on the look out for easy, healthy chicken recipes that actually taste good, I’ve got a great one for ya! This delicious apple cider chicken recipe is perfect for tossing together for a weeknight meal or making on a Sunday for your meal prep lunches for the week.
Here’s how this simple, delicious Chicken and Sweet Potatoes recipe with apples and veggies comes together.
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Before you start making this chicken and sweet potatoes recipe, make sure you have all the ingredients.
Anytime you begin making a recipe, make sure you have all the ingredients before you start.
Substitutions: For this recipe, I use boneless, skinless chicken breasts, but you can also use boneless, skinless thighs.
For the vegetables, I used broccoli, red onion and apples however it you prefer other veggies, some great substitutes would be green beans, asparagus, Brussel sprouts, cauliflower or carrots.
The sweet potatoes are wonderful in this recipe, but you can also use red potatoes, Yukon gold potatoes or butternut squash.
Anytime you make substitutions, your bake time will vary. As the recipe cooks, check the vegetables and chicken for adequate doneness.
Step 1: Prebake the sweet potatoes and vegetables
Because the vegetables and potatoes take longer to cook than the chicken, these will go in the oven first.
Chop the broccoli, sweet potatoes, apple and red onion and place on a large sheet pan.
Whisk together the apple cider glaze, making sure to reserve 3-4 Tbsp. for glazing the chicken. Pour the glaze over the vegetables and toss together to coat. Sprinkle with some seasoning salt, if desired.
Bake for 20 minutes.
Step 2: While the vegetables pre-bake, mix the seasoning and coat the chicken.
The seasoning rub for this chicken is amazing! It’s very similar to what I use for my Apple Cider Glazed Pork Chops which is one of my top all time recipes here at DelightfulEMade!
Mix the spices, brown sugar and olive oil together in a small bowl, then coat both sides of the chicken.
Once the vegetables and potatoes have cooked for 20 minutes, remove the sheet pan from the oven. Place the seasoned chicken on the pan, and then pour on the remaining apple cider glaze over the chicken. Bake for another 20 minutes.
Love cooking with apple cider? Check out some of my other apple cider recipes:
A Simple Sheet Pan Chicken and Sweet Potatoes recipe easy enough for a weeknight!
You’ll note that the chicken breasts (5-6 oz, thin cut) only need 20 minutes at 400 degrees to cook through. Any longer and your chicken will begin to dry out.
NOTE on Chicken Breast Sizes: Boneless, skinless chicken breast sizes vary greatly. For larger 8 oz. (thick cut) chicken breasts, you’ll need a longer bake time – approximately 30-35 minutes at 400 degrees.
To ensure doneness of chicken breasts I highly recommend using an instant read digital thermometer, like this Thermapen ONE Instant Read Digital Meat Thermometer. Internal temperature for chicken needs to be 165 degrees.
Thermapen ONE Instant Read Digital Thermometer
This is my go-to tool for grilling and roasting! With a Thermapen there’s no guessing if or when the meat is done. The precise temperature will provide you with meat that is perfectly cooked, juicy and delicious EVERY time!
How do I cook chicken so it stays moist?
The best, most effective way to cook chicken so it stays moist, is to ensure you don’t overcook it. Boneless, skinless chicken breasts (5-6 oz., thin cut) only need 20 minutes to bake at 400 degrees.
Do you cover chicken when baking?
No. Covering chicken when baking is not necessary.
What protein goes well with sweet potatoes?
Sweet potatoes are wonderfully universal and go with several proteins. They are great to pair with poultry like chicken and turkey, and are also a great side for pork chops, sausage and steak!
Are sweet potatoes good for weight loss?
Sweet potatoes are rich in dietary fiber. They are good for digestion and because of their high fiber content, help you feel full. However, just like any other food, be mindful of your serving size if you are on a weight loss journey.
Love sweet potatoes? Check out our Air Fryer Sweet Potatoes, Hasselback Sweet Potatoes and our Ruth’s Chris Sweet Potato Casserole recipes.
If you loved this delicious sheet pan recipe check out some of my other similar recipes:
- Garlic Parmesan Chicken
- Baked Chicken Quarters
- Sheet Pan Chicken Thighs
- Honey Dijon Chicken
- Air Fryer Drumsticks Recipe
- Honey Sesame Chicken
- Baked Parmesan Crusted Chicken
- Lemon Pepper Sheet Pan Chicken and Potatoes
- Chicken and Broccoli Alfredo
- Sheet Pan Sausage and Peppers
- Sheet Pan Chicken Fajitas
- Baked Italian Chicken
- Citrus Salmon and Asparagus
- Healthy Cashew Chicken – baked on a Sheet Pan!
- Sheet Pan Sweet & Sour Shrimp
Here’s the recipe for the Sheet Pan Chicken and Sweet Potatoes
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Sheet Pan Chicken and Sweet Potatoes
Equipment
- Sheet Pan These USA Stainless steel sheet pans are fantastic for one-pan meals!
- Mixing Bowls This stainless steel mixing bowl set is a fantastic tool for cooking and baking!
Ingredients
- 1 1/2 lbs. chicken breasts skinless, boneless (about 3 medium-large breasts)
- 1 (16 oz.) sweet potato peeled and cubed
- 1 (8 oz.) apple large, cubed (Honey crisp or Pink lady are great)
- 5 cups Broccoli florets
- 1 cup red onion roughly chopped
- 1 teaspoon seasoning salt
Apple Cider Glaze:
- 3/4 cup apple cider or apple juice
- 2 Tablespoon honey
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon crush red pepper flakes
- 1/2 teaspoon salt
Chicken rub:
- 2 Tablespoons brown sugar or brown sugar substitute like Swerve
- 2 teaspoons chili powder
- 1 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon olive oil
Instructions
- Preheat your oven to 400 degrees.
- On a large sheet pan, add the diced sweet potato, diced apple (no need to peel), broccoli florets and red onion. Set aside.
- Make the apple cider glaze: in a small bowl, whisk together the apple cider, honey, mustard, red pepper flakes, and salt. (Reserve 2-3 Tbsp to glaze the chicken later.) Pour the remaining glaze over the vegetables on the pan and toss together. Sprinkle with seasoning salt. Bake the potatoes and vegetables for 20 minutes.
- While the vegetables and potatoes cook, mix together the wet-rub for the chicken. In a small bowl, stir together the brown sugar, chili powder, garlic powder, salt, pepper and olive oil. Coat each chicken breast with the wet rub.
- Once the potatoes and vegetables have cooked for 20 minutes, remove from the oven. Place the chicken in the center of the pan with the vegetables and potatoes. Pour the remaining apple cider glaze over the top of the chicken. Cook all ingredients for another 30 minutes at 400 degrees.
- Chicken should be done after 30 minutes. Test with an instant read or meat thermometer – internal temp should be 165 degrees.
- Remove from oven and let cool for 5-10 minutes before serving.
Notes
Nutrition
Easy recipe and tastes yummy. My chicken was a little thicker so Added about 7 minutes and it turned out perfect!
This was really good. I love one-pan meals and this checked every box for me. My family loved it, definitely a keeper. Thank you!
This recipe is so flawed. I should have listened to my inner voice. 3/4 cup of ACV in any recipe is too much, unless it’s pickles or shrub. If you want veggies boiled in vinegar, this is the recipe for you.
Hi Elizabeth – Just a heads up, you used the wrong ingredient. The recipe clearly states apple cider, or apple juice – not apple cider vinegar. These are two very different ingredients. I hope you’re able to give the recipe another shot using the correct ingredient, apple cider, as it is sweet, savory and delicious. Wishing you the best, Erin
Hi I am so glad I read the comments bc I would have almost done the exact same thing!!
I would have also done the same thing! So glad I read the comments!
It was so delicious! Loved it a lot!
I was so excited to try this, seemed so simple and delicious! I followed the recipe completely but I have no clue what I had to have done wrong. The chicken was undercooked, but ok, it might have been too thick so I could have cooked it more but the vegetables were completely burnt…done, couldn’t even recognize what they used to be.
Hi! I have LOVED making this in the past and was thinking about adding in carrots for future dinners. What cooking time modifications would you recommend? I know they can take longer to cook fully in the oven, so I wanted to see!
This was really good! I added parsnips too. And the only other change I made was I added the broccoli when I added the chicken, 20 minutes in, and cooked it 25 additional minutes, as opposed to 20 additional minutes. Make sure the chicken breasts are not too thick. I cut mine about 1/2-3/4″ thick. The flavor was great!
I have never left a review for a recipe before but this was wonderful. I have to admit I was skeptical…it didn’t seem like it was going to be all that flavorful, but I needed something fast and had all the ingredients on hand. My husband gave me the “ugh, another sheet pan meal?” look when he walked in and we were both blown away by how good it was for such a simple recipe! We gobbled it all up, next time I’ll add quinoa to make it go a little further. Thank you so much for a winner recipe!
This recipe was amazing! Flavorful and just the right kick! The apple were such an awesome addition to this meal. I did add a teaspoon of honey to the reserved sauce for the chicken, aside from that I followed the recipe to a T. If you are worried about your broccoli burning just keep an eye on them. I did use apple juice in place of cider.
Crap just used acv. 🫠
I wanted to love this recipe. I used apple cider properly. I did have to cook longer for the chicken to be done, as others have said. But the flavor just was not really good. Everything was kind of soggy, nothing caramelized in the sauce. We are it, but definitely not one I will make again, despite our love of fall flavors.
I used broccolini instead of broccoli and followed the recipe and it’s one of the best sheet pan dinners! Once it was done cooking, I took out the vegetables and put the chicken breast under the broiler for one minute. Will definitely be making this again and again.
I added some dried cranberries to mine for a pop of tart. I think this would work great with Brussel sprouts in place of broccoli as well!
This is a total hit in my house! I only had frozen veg so I used frozen broccoli & brussel sprouts. I used apple juice. I pounded my chicken breasts to about 1/4 inch and followed the times exactly and everything came out PERFECT! This is going in our rotation for the fall and winter months. I thought the spice might be too much for my toddlers but they loved it too. I think most kids might have a problem with it though. Back off on the spices if your kids like things milder.
Overall good! The chicken rub is great. Super flavorful with some heat. I have to say for my family we didn’t enjoy the apples so I’d sub maybe Brussels sprouts or something. I was commenting that I think red potatoes may work better with the glaze to balance out the sweet on sweet, although it wouldn’t be quite as nutritious. Overall a pretty good recipe with some tweaks for our personal taste for next time!