Sheet Pan Chicken with Sweet Potatoes, Bell Peppers and Broccoli
Juicy chicken thighs are roasted in the oven on one sheet pan with sweet potatoes, bell pepper, red onion and broccoli. Seasoned with cumin, paprika and lemon, the dish is savory and fresh, and it needs only one pan.
By yumbelo · 4 servings · 55 minutes
Ingredients
- 800 g Bone-in, skin-on chicken thighs
- 600 g Sweet potatoes
- 2 pc red bell pepper
- 2 pc red onions
- 300 g Broccoli
- 3 pc garlic cloves
- 4 tbsp Olive oil
- 2 tsp sweet paprika powder
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 pc Lemon
- 1 tsp Salt
- Pepper to taste
Method
- Preheat the oven to 220 °C top and bottom heat and line a large baking sheet with baking paper.
- Peel the sweet potatoes and cut them into roughly 2 cm cubes. Remove the seeds from the bell pepper and cut it into strips, cut the onions into wedges. Divide the broccoli into small florets. Lightly crush the garlic cloves but do not peel them.
- Pat the chicken thighs dry. Rub them thoroughly with 2 tbsp olive oil, paprika powder, cumin, thyme, salt and pepper.
- Toss the sweet potatoes, bell pepper, onions and garlic with 2 tbsp olive oil, salt and pepper and spread them in a single layer on the baking sheet. Place the chicken thighs skin side up in between.
- Bake the sheet in the oven for 25 minutes.
- Toss the broccoli with 1 tbsp olive oil and a pinch of salt, add it after 25 minutes and bake everything for another 10 to 15 minutes, until the chicken is cooked through and the skin is crispy. The core temperature of the meat should reach 75 °C.
- Wash the lemon well in hot water, cut half of it into wedges and place them alongside for serving. Serve the dish straight from the oven and squeeze the lemon wedges over it to taste.