Sheet Chicken with Roast Potatoes and Broccoli! Everything cooks together on a baking tray – so easy. Use chicken thighs every time for tender, juicy results.
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Everyone should have at least one meal they can make without thinking too much—a recipe that’s easy, reasonably healthy, and totally delicious.
Chicken thighs are a fantastic protein because not only are they affordable, but they’re so forgiving when cooking. Unlike breast meat, which becomes dry and stringy when overcooked, chicken thighs still remain tender and juicy, even after being in the oven a minute or two too long.
Of course, chicken thighs aren’t complete without crispy skin. To get that gorgeous golden crispy skin, preheat the sheet pan and sear the thighs, skin-side down, to allow the skin to sear. Flip them halfway through cooking and you’ll have a perfectly crispy skin!
The potatoes can cook right next to the chicken thighs. Since broccoli cooks quickly, wait until you flip the chicken before adding it.
All in all, dinner is on the table in just about 35 minutes, most of which are hands-off. Serve this with a simple side salad and a glass of white wine for a nice treat!
Sheet chicken with roasted broccoli and potatoes
Mix the spices in this recipe with any spice mix you like!
ingredients
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2 lb chicken thighswith bones and skin on
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1 Pound the size of marble baby potatoes (or small waxy potatoes cut into bite-sized pieces)
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1 tablespoon olive oildivided
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1/2 teaspoon paprika (sweet, spicy or smoked – your choice)
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1 teaspoon garlic granules or garlic powder
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1 teaspoon onion granules, onion powder
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3/4 teaspoon Salt
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1/4 teaspoon pepper
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prize cayenne, Optional
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1 1/2 lb broccolicut into small florets
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citrus peel from 1 lemonserve
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Chopped chives, serve
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lemon wedges, serve
method
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Place the baking sheet in the oven and preheat to 500°F for at least 15 minutes
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Season chicken and potatoes:
Combine the chicken and potatoes in a bowl. Sprinkle with 1/2 tablespoon oil, paprika powder, garlic granules, onion granules, 1/2 teaspoon salt, pepper and cayenne pepper.
Using your hands, toss the chicken and potatoes with the oil and spices and mix until evenly coated.
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Roast the Chicken and Potatoes:
Remove the hot skillet from the oven and place the chicken skin-side down. Scatter the potatoes around the chicken. Place the pan with the chicken and potatoes in the oven. and immediately lower the heat to 425F.
Fry for 15 minutes.
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Add broccoli:
In a clean mixing bowl, toss the broccoli with the remaining 1/2 tablespoon olive oil and sprinkle with the remaining 1/4 teaspoon salt. Remove the pan from the oven (and close the oven door to retain the heat). Use tongs to turn the chicken and potatoes over. Arrange the broccoli in the pan around the chicken.
Cook for an additional 15 to 20 minutes, until the chicken is cooked through and the thickest part of the thigh is at least 165°F. The potatoes and broccoli should also be soft.
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Serve:
Let the chicken thighs rest for 5 minutes before serving. Sprinkle the chicken, broccoli, and potatoes on the sheet pan with lemon zest and chives, then serve with lemon wedges
| nutritional information (per serving) | |
|---|---|
| 687 | calories |
| 36g | Fat |
| 38g | carbohydrates |
| 60g | protein |
