Hey Friends! I’m sharing another one-pot meal that I love to make and is also super easy to make! This dish hit’s the “comfort” craving with roasted chicken, broccoli, and sweet potatoes.
I like to use boneless, skinless chicken thighs, because they are tender, (it’s also important to switch out eating different cuts of meat), but you can do it with chicken breasts. You will need to lower the cooking temperature to 350°F and watch the dish at the end to make sure you do not dry out the chicken breast.
Serves: 3-4 / Cook Time: 45 minutes
- 6 Chicken Thighs- boneless & skinless
- 2 heads of Broccoli- cut into florets
- 1 large Sweet Potato- peeled & cut into cubes
- 1/2 cup Extra Virgin Olive Oil
- 1 1/2 teaspoon of Garlic Powder
- 1/2 teaspoon of Oregano
- Sea salt & Pepper to taste
Preheat your oven to 375°F. Place your chicken thighs down first into a glass baking dish that is at least 9×13 inches. Then, spread your cubed sweet potatoes around the chicken and then following that, place the broccoli florets around the chicken. It’s okay if the florets cover the sweet potatoes and some of the chicken.
Next, drizzle the olive oil evenly onto the chicken-broccoli sweet potato mixture. Sprinkle the garlic powder, oregano, sea salt, and pepper on top of everything and place in the oven to bake for 45-50 minutes, or until the chicken has reached an internal temperature of 160°.
Remove from the oven once done and allow it to rest in the juices before serving for a few minutes to preserve some of the tender-juiciness quality. 🙂