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Sheet Pan Chicken with Roasted Broccoli and Potatoes
Sheet Pan Chicken with Roasted Broccoli and Potatoes
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Easy and delicious sheet pan chicken with roasted potatoes and broccoli. Juicy chicken thighs guarantee tender results.
Ingredients:
  • 2 pounds chicken thighs, bone-in and skin on
  • 1 pound marble-sized baby potatoes (or small waxy potatoes cut into bite-sized pieces)
  • 1 tablespoon olive oil, divided
  • 1/2 teaspoon paprika (sweet, hot, or smoked – your choice)
  • 1 teaspoon garlic granules, or garlic powder
  • 1 teaspoon onion granules, or onion powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • A pinch of cayenne (optional)
  • 1 1/2 pounds broccoli, cut into small florets
  • Zest of 1 lemon, to serve
  • Mince chives, to serve
  • Lemon wedges, to serve
Instructions:
  • Preheat your oven to a piping hot 500°F by placing a baking sheet inside for at least 15 minutes.
  • Coat the chicken and potatoes: In a bowl, combine chicken and potatoes. Drizzle with 1/2 tbsp oil, paprika, garlic granules, onion granules, 1/2 tsp salt, pepper, and cayenne. Toss everything together using your hands until evenly coated.
  • To prepare the roasted chicken and potatoes, carefully transfer the hot pan from the oven and place the chicken skin-side down. Spread the potatoes around the chicken, then return the pan to the oven. Lower the oven temperature to 425F and roast for 15 minutes.
  • Add the broccoli: Coat the broccoli in a mixing bowl with the remaining 1/2 tablespoon of olive oil and sprinkle with the remaining 1/4 teaspoon salt. Flip the chicken and potatoes using tongs, then place the broccoli around the chicken on the pan. Continue roasting for 15 to 20 minutes until the chicken reaches an internal temperature of 165F and the potatoes and broccoli are tender.
  • Let chicken thighs rest for 5 minutes, then sprinkle lemon zest and chives on chicken, broccoli, and potatoes on the sheet pan. Serve with lemon wedges.

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