Sheet-Pan Chicken with Sweet Potatoes and Brussels Sprouts

Personal cooking tips

• If your oven has strong rear heat, rotate the pan front-to-back at the midpoint to prevent uneven browning.

• Use the bowl-toss method (not pan-toss) for more uniform oil and spice distribution; it reduces dry spots that resist browning.

• Aim for 3/4-inch sweet potato cubes; smaller cubes over-soften before chicken finishes.

Equipment

• Large rimmed half-sheet pan (18×13 in)

• Parchment or foil (optional, for easier cleanup)

• Large mixing bowl for tossing

• Tongs or a wide spatula

• Instant-read thermometer

1. 1

   Preheat and prep the pan

   • Ingredients:
     • Large rimmed sheet pan
     • Parchment paper or foil, optional
   • Action: Heat the oven to 425 F. Line a large rimmed sheet pan if you want easier cleanup, then leave enough room for the chicken and vegetables to spread in a single layer.
2. 2

   Cut the chicken and vegetables evenly

   • Ingredients:
     • 1 pound chicken breast, cubed
     • 2 cups cubed sweet potato
     • 2 cups halved Brussels sprouts
   • Action: Cut the chicken and sweet potatoes into similar-size pieces so they finish at the same time. Halve large Brussels sprouts so the centers cook through while the edges brown.
3. 3

   Season the sheet pan

   • Ingredients:
     • 1 1/2 tablespoons olive oil
     • 1 teaspoon garlic powder
     • 1/2 teaspoons smoked paprika
     • 1/2 teaspoons sea salt
     • 1/4 teaspoons black pepper
   • Action: Add the chicken, sweet potatoes, Brussels sprouts, oil, and seasonings to the pan or a large bowl. Toss until everything is lightly coated.
4. 4

   Arrange in a single layer

   • Ingredients:
     • Seasoned chicken and vegetables
   • Action: Spread everything across the pan with space between pieces. Use a second pan if the ingredients look crowded, because crowded food steams instead of browning.
5. 5

   Roast and toss halfway

   • Ingredients:
     • Prepared sheet pan
   • Action: Roast for 12 minutes, then toss the vegetables and turn the chicken pieces. Return the pan to the oven for 10 to 13 minutes more, until the vegetables are tender and browned at the edges.
6. 6

   Check doneness and serve

   • Ingredients:
     • Roasted chicken and vegetables
   • Action: Check that the thickest chicken pieces reach 165 F. Rest for 3 to 5 minutes, then serve as a one-pan dinner or portion into meal-prep containers.