Sheet Pan Chicken and Broccoli with Potatoes
Sheet Pan Chicken and Broccoli with Potatoes
Ingredients
For the Sheet Pan
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 1/2 pounds small red potatoes, scrubbed and quartered
- 1 pound broccoli florets, cut into bite-sized pieces
- 1 pound carrots, peeled and sliced into 1/2-inch rounds
For the Seasoning
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the quartered potatoes and sliced carrots. Drizzle with half of the olive oil (2 tablespoons) and sprinkle with half of the garlic powder, onion powder, smoked paprika, oregano, salt, and black pepper. Toss until the vegetables are evenly coated.
⏱️ 5 min
- 3
Spread the seasoned potatoes and carrots in a single layer on one side of the prepared sheet pan. Roast in the preheated oven for 15 minutes to give them a head start.
⏱️ 15 min•🌡️ 400
- 4
While the potatoes and carrots are roasting, add the cut chicken thighs and broccoli florets to the same mixing bowl (no need to wash it). Drizzle with the remaining olive oil (2 tablespoons) and sprinkle with the remaining garlic powder, onion powder, smoked paprika, oregano, salt, and black pepper. Toss until the chicken and broccoli are well coated.
⏱️ 5 min
- 5
After the potatoes and carrots have roasted for 15 minutes, remove the sheet pan from the oven. Add the seasoned chicken and broccoli to the other side of the sheet pan, spreading them out in a single layer. Return the sheet pan to the oven.
⏱️ 2 min•🌡️ 400
- 6
Continue roasting for another 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized. If desired, you can broil for the last 2-3 minutes for extra crispiness, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 400
- 7
Remove from the oven, garnish with fresh chopped parsley if using, and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Chicken and Broccoli with Potatoes
Ingredients
For the Sheet Pan
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 1/2 pounds small red potatoes, scrubbed and quartered
- 1 pound broccoli florets, cut into bite-sized pieces
- 1 pound carrots, peeled and sliced into 1/2-inch rounds
For the Seasoning
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the quartered potatoes and sliced carrots. Drizzle with half of the olive oil (2 tablespoons) and sprinkle with half of the garlic powder, onion powder, smoked paprika, oregano, salt, and black pepper. Toss until the vegetables are evenly coated.
⏱️ 5 min - 3
Spread the seasoned potatoes and carrots in a single layer on one side of the prepared sheet pan. Roast in the preheated oven for 15 minutes to give them a head start.
⏱️ 15 min•🌡️ 400 - 4
While the potatoes and carrots are roasting, add the cut chicken thighs and broccoli florets to the same mixing bowl (no need to wash it). Drizzle with the remaining olive oil (2 tablespoons) and sprinkle with the remaining garlic powder, onion powder, smoked paprika, oregano, salt, and black pepper. Toss until the chicken and broccoli are well coated.
⏱️ 5 min - 5
After the potatoes and carrots have roasted for 15 minutes, remove the sheet pan from the oven. Add the seasoned chicken and broccoli to the other side of the sheet pan, spreading them out in a single layer. Return the sheet pan to the oven.
⏱️ 2 min•🌡️ 400 - 6
Continue roasting for another 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized. If desired, you can broil for the last 2-3 minutes for extra crispiness, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 400 - 7
Remove from the oven, garnish with fresh chopped parsley if using, and serve immediately.
⏱️ 3 min