Sheet Pan Chicken with Roasted Broccoli and Potatoes

Family-Friendly1-PotQuick and EasyGluten-Free

Sheet pan chicken with roasted potatoes and broccoli! Everything cooks together on one baking sheet - so easy. Use chicken thighs for tender, juicy results every time.

Photography Credit: Sabrina Modelle

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!

Sheet Pan Chicken with Broccoli and PotatoesChicken 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 Recipe

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Yield: 4 servings

Mix up the seasonings in this recipe with any favorite spice mix!


  • 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


1 Place baking sheet in oven and preheat to 500F for at least 15 minutes.

2 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.

3 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.

4 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.

Sheet Pan Chicken with Broccoli and Potatoes

4 To serve: 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

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Sheet Pan Chicken with Broccoli and Potatoes

Sabrina Modelle

Sabrina Modelle started The Tomato Tart in 2010. Since then, recipes and photographs have been featured in media outlets, worldwide. The site features handmade, homemade, food that happens to be gluten free. When she’s not working, Sabrina can be found with her nose in a cookbook and a dog in her lap.

More from Sabrina

19 Comments / Reviews

No ImageSheet Pan Chicken with Roasted Broccoli and Potatoes

Did you make it? Rate it!

  1. Diana

    This recipe was very good. I plan to keep it.


  2. Ben A.

    Delicious! I doubled the spices and oil because I used chicken breasts, subbed cayenne for ancho chili (what I had on hand), and added 1tsp Cajun seasoning and 2tsp lemon juice to give it more flavor. The way the sauce soaks up into the broccoli is just incredible!


  3. K.goydan

    Delicious ………perfect my family loved it


  4. Catherine

    This was a very lovely recipe! I used small, thawed, skinless chicken breasts and Costco frozen organic broccoli florets. Because I was using skinless breasts, I increased the (avacado) oil to 2 tbsp and, because the florets were frozen, I was able to put all of the ingredients and spices (chose hot paprika) into one large bowl and stirred with a long handled spoon until well coated. I lined 2 sheet pans with parchment and arranged the chicken breasts in one pan and divided the veggies into the rest of the available space between pans. Because the breasts were small, I was able to avoid the two stage cooking and put both pans into the oven together @ 500 degrees for 20 mins and the whole thing was done to perfection. I sprinkled the lemon rind after they were cooked and sprinkled the juice of a small lemon over everything rather than serving with wedges. It was delicious and clean up was simple. Awesome recipe. Thank you, Sabrina


  5. Lise

    A go-to recipe, chicken is always so juicy and flavourful!


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