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Roasted Chicken Breasts with Potatoes and Broccoli
Roasted Chicken Breasts with Potatoes and Broccoli
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Spiced chicken, potatoes, and broccoli roasted together in a skillet for a simple, flavorful one-pan dish.
Ingredients:
  • 2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon ground white pepper
  • 0.25 teaspoon cayenne pepper
  • 2 tablespoons salted butter
  • 2 whole bone-in chicken breasts with skin
  • 4 medium red potatoes, cut into 1-inch wedges
  • 3 bunches broccoli, cut into florets
  • 1 pinch salt to taste
  • 1 clove garlic, chopped
Instructions:
  • Preheat the oven to 450°F (230°C) for a perfectly heated cooking environment.
  • Combine salt, paprika, onion powder, thyme, white pepper, cayenne, black pepper, and garlic powder in a bowl. Generously coat the chicken breasts with half of the spice mix, making sure to season under the skin. Set aside the rest for later.
  • Heat butter in a large cast iron skillet until melted and sizzling. Add chicken breasts, skin-side down, and sear undisturbed for 5 minutes until golden brown.
  • Meanwhile, coat the potatoes evenly with the remaining spice mix.
  • Take out the chicken from the pan and arrange the potatoes in a single layer at the bottom. Place the chicken breasts back on top of the potatoes, skin-side up, then transfer the skillet to the preheated oven.
  • Roast in the oven until the chicken is cooked through and the juices run clear, 18 to 20 minutes.
  • Lightly season the broccoli florets with salt while the chicken and potatoes are roasting.
  • Take out the chicken from the skillet and introduce the broccoli, mixing it with the chicken drippings and potatoes. Sprinkle in the chopped garlic. Place the skillet back in the oven and cook until the broccoli is tender, for about 8 to 10 minutes.

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