Sheet Pan Chicken with Roasted Broccoli and Potatoes Recipe

Sheet Pan Chicken with Roasted Broccoli and Potatoes Recipe

How To Make Sheet Pan Chicken with Roasted Broccoli and Potatoes

If you’re looking for a low-effort healthy dish, this sheet pan chicken is your best bet. In just one, you have broccoli, potatoes, herbs & chicken thighs.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes

Serves:

Ingredients

  • 2lbschicken thighs,bone in and skin on
  • 1lbbaby potatoes,(or small waxy potatoes), marble-sized, cut into bite sized pieces
  • 1tbspolive oil,divided
  • ½tsppaprika,(sweet, hot, or smoked)
  • 1tspgarlic granules,or garlic powder
  • 1tsponion granules,or onion powder
  • ¾tspsalt
  • ¼tsppepper
  • a pinch of cayenne,optional
  • lbsbroccoli,cut into small florets
  • 1zest of lemon,to serve
  • mince chives,to serve
  • lemon wedges,to serve

Instructions

  1. Place baking sheet in oven and preheat to 500 degrees F for at least 15 minutes.

  2. Combine the chicken and potatoes in a bowl. Sprinkle with ½ tablespoon of oil, paprika, garlic granules, onion granules, ½ teaspoon of the salt, pepper, and cayenne.

  3. Use hands to toss the chicken and potatoes with the oil and spice, mixing until everything is evenly coated.

  4. Pull the hot pan out of 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 425 degrees F.

  5. Roast for 15 minutes.

  6. Toss the broccoli in a clean mixing bowl with the remaining ½ tablespoon of olive oil and sprinkle with the remaining ¼ teaspoon salt. Remove the pan from the oven (and close the oven door so the heat doesn’t escape). Use tongs to flip the chicken and potatoes. Arrange the broccoli on the pan around the chicken.

  7. Roast for another 15 to 20 minutes until the chicken is cooked through and registers at least 165 degrees F in the thickest part of the thigh. The potatoes and broccoli should also be tender.

  8. Rest chicken thighs 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

Nutrition

  • Calories: 685.43kcal
  • Fat: 41.91g
  • Saturated Fat: 10.84g
  • Trans Fat: 0.19g
  • Monounsaturated Fat: 18.23g
  • Polyunsaturated Fat: 8.39g
  • Carbohydrates: 34.32g
  • Fiber: 7.72g
  • Sugar: 4.40g
  • Protein: 44.92g
  • Cholesterol: 222.26mg
  • Sodium: 683.58mg
  • Calcium: 118.41mg
  • Potassium: 1522.58mg
  • Iron: 3.92mg
  • Vitamin A: 114.54µg
  • Vitamin C: 185.83mg
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