Sheet Pan Chicken, Broccoli, and Sweet Potatoes with Garlic Herb Aioli
One-Pan Garlic Herb Chicken with Roasted Broccoli and Sweet Potatoes
Ingredients:
4 boneless, skinless chicken breasts
2 large sweet potatoes, peeled and cubed
2 cups broccoli florets
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
For the Garlic Herb Aioli:
1/2 cup mayonnaise (Whole30-compliant if needed)
2 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Directions:
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil.
In a large bowl, toss the sweet potatoes and broccoli with 2 tablespoons of olive oil, garlic powder, paprika, thyme, rosemary, salt, and pepper. Spread the vegetables out evenly on the sheet pan.
Rub the chicken breasts with the remaining tablespoon of olive oil and season with salt and pepper. Place the chicken on the sheet pan among the vegetables.
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
While the chicken and vegetables are roasting, prepare the garlic herb aioli by combining the mayonnaise, minced garlic, lemon juice, parsley, salt, and pepper in a small bowl. Mix well and set aside.
Serve the roasted chicken, broccoli, and sweet potatoes drizzled with the garlic herb aioli or serve the aioli on the side for dipping.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 400 kcal | Servings: 4 servings