Easy All-in-One Roasted Sheet Pan Chicken and Veggies Recipe

Gather the ingredients. The Spruce / Julia Hartbeck Add a large sheet pan to the oven and preheat to 425 F. The Spruce / Julia Hartbeck Drizzle the chicken and sweet potatoes with 2/3 of the oil and rub to coat evenly. Season well with salt and pepper. The Spruce / Julia Hartbeck Remove the hot pan from the oven. Add the chicken, skin-side down, and add the sweet potatoes scattered around the chicken. Return the pan to the oven and roast for 20 minutes. The Spruce / Julia Hartbeck Meanwhile, make the sauce—in a small bowl, add the soy sauce, lemon juice, honey, and cayenne pepper and then whisk together. The Spruce / Julia Hartbeck Cut the head of the broccoli into florets. Peel the stalk and cut it into 1/2-inch slices. Drizzle the broccoli with the remaining oil and rub to coat evenly. Season with salt and pepper. The Spruce / Julia Hartbeck Remove the pan from the oven and brush the chicken and potatoes with the sauce. Flip the chicken and potatoes and brush the other side. Add the broccoli scattered around in a single layer. Brush with the remaining sauce and return to the oven. The Spruce / Julia Hartbeck Roast for about 15 more minutes or until the chicken registers 165 F in the thickest parts and the vegetables are tender. The Spruce / Julia Hartbeck