Sheet Pan Chicken with Sweet Potato, Broccoli and Melted Cheddar
The same ingredients, staged across one hot sheet pan so each thing comes out properly roasted rather than uniformly soft. Cheddar goes on at the very end and melts into the broccoli.
Ingredients
- chicken breast1 large (about 10 oz), or 2 small
- sweet potatoes2 medium, peeled, 3/4-inch cubes
- broccoli1 head, cut into small florets, stem peeled and sliced
- baby bella mushroomsa handful, halved
- cherry tomatoesa generous handful, left whole
- sharp cheddarabout 2 oz, coarsely grated
- olive or neutral oil3 tbsp, divided
- smoked or sweet paprika1 tsp
- garlic3 cloves, unpeeled, smashed
- salt and black pepperto taste
- vinegar or lemona squeeze, to finish
Method
Heat the oven to 425°F / 220°C with the sheet pan inside. A hot pan is the whole difference between roasted and baked.
Watch for
Give it a full 10 minutes to come up with the oven.
Toss the sweet potato cubes with 1 tbsp oil, half the paprika, salt and pepper. Spread them on the hot pan — they should hiss — and roast 15 minutes.
Watch for
Single layer, space between pieces. Crowding is the only real way to fail here.
Meanwhile, pat the chicken dry and rub with 1 tsp oil, the rest of the paprika, salt and pepper. If one end is much thicker, butterfly it flat.
Watch for
Even thickness beats any amount of careful timing.
Pull the pan out. Push the potatoes to one side, lay the chicken down the center, and scatter the mushrooms and garlic around. Roast 12 minutes.
Watch for
Work fast so the pan doesn't lose its heat.
Toss the broccoli and tomatoes with the remaining oil and a pinch of salt. Pull the pan again, add them to any clear space, and return for 8–12 minutes.
Watch for
Chicken is done at 165°F / 74°C at the thickest point — take it off to rest if it gets there before the vegetables are ready, and give them the extra time alone.
Scatter the cheddar over the vegetables only, not the chicken, and return for 2 minutes — or just let the residual heat do it with the oven off.
Watch for
Broccoli tips going dark and crisp, tomatoes collapsed, cheese melted but not yet separating into oil.
Rest the chicken 5 minutes, slice across the grain, and finish the whole pan with vinegar or lemon. The sweetness needs the acid more than it needs salt.