Sheet Pan Chicken and Veg
Chicken thighs, potatoes, and broccoli roasted on one pan. Minimal prep and easy cleanup.
- Time
- 40 min
- Serves
- 4
- Ingredients
- 9
- Steps
- 7
Ingredients
Tick things off as you go. Amounts scale with servings.
Method
- Heat the oven to 425 F. Line a large sheet pan with parchment.
- Toss the potatoes and onion with 1 tablespoon of oil, salt, and pepper. Spread on the pan and roast for 10 minutes.
- Mix the chicken with 1 tablespoon of oil, the paprika, garlic powder, salt, and pepper.
- Push the potatoes to the sides. Add the chicken to the pan and roast for 10 minutes.
- Toss the broccoli with the last tablespoon of oil. Add it to the pan.
- Roast 12 to 15 minutes more, until the chicken reaches 165 F inside and the potatoes are golden.
- Squeeze lemon over everything and serve.
Staggering the ingredients means everything finishes together. Potatoes go first because they take the longest.
Swaps: use sweet potatoes, green beans, or Brussels sprouts. Chicken breast works too, but cut it into thick strips so it does not dry out. For a vegetarian version, use a can of chickpeas and a block of firm tofu.
Leftovers keep for 4 days in the fridge. Reheat in a hot oven or a skillet to keep the edges crisp.
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