Everyone should have at least one meal that they can make without having to think too hard – a recipe that is easy, reasonably healthy, and totally delicious.
These chicken thighs with roasted potatoes and broccoli truly fit the bill. And the best part is that you only have one pan to clean up after dinner!
Chicken thighs are a fantastic protein because, in addition to being affordable, they are so forgiving when cooking. Unlike breast meat, which get dry and stringy when over cooked, chicken thighs will still be tender and juicy even if they're in the oven a minute or two too long.
Of course, chicken thighs are not complete without crispy skin. In order to get that gorgeous golden crackly skin, preheat the sheet pan and cook the thighs skin side down so the skin has a chance to sear. Flip them over halfway through cooking, and you'll have perfectly crispy skin!
The potatoes can cook right alongside the chicken thighs. Since broccoli cooks quickly, wait to add it until you flip the chicken.
All told, dinner is on the table in just about 35 minutes, most of which is hands-off time. Serve this with a simple side salad and a glass of white wine for a nice treat!
Sheet Pan Chicken with Roasted Broccoli and Potatoes
- 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
Place baking sheet in oven and preheat to 500°F for at least 15 minutes.
Season the chicken and potatoes:
Combine the chicken and potatoes in a bowl. Sprinkle with 1/2 tablespoon of oil, paprika, garlic granules, onion granules, 1/2 teaspoon of the salt, pepper, and cayenne.
Use your hands to toss the chicken and potatoes with the oil and spice, mixing until everything is evenly coated.
Roast the chicken and potatoes:
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 425F.
Roast for 15 minutes.
Add the broccoli:
Toss the broccoli in a clean mixing bowl with the remaining 1/2 tablespoon of olive oil and sprinkle with the remaining 1/4 teaspoon salt. Remove the pan from 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.
Roast for another 15 to 20 minutes until the chicken is cooked through and registers at least 165F in the thickest part of the thigh. The potatoes and broccoli should also be tender.
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