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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
A go-to recipe, chicken is always so juicy and flavourful!
It was delicious! I make it 2 or 3 times a month.It’s easy peasy. Everything on one pan! Just the bowl that you season potatoes & chicken with & the pan to wash. Better yet get an aluminum throw out pan….I do…then just wash the bowl when preparing this recipe. I put my extra touch on it by putting in some cut up ( 1/2 inch pieces) of chorizo sausage ( its already cooked) scattered around & I between the chicken & potatoes. It gives it a special flavor that you’re gonna like.I’m making it again tonight! YUM !
This was so delicious in spite of hubby saying it sounded too healthy. I added some butternut squash and sweet potato I had lying around and used reg potatoes that I cut up.
This was a great recipe. If I wanted to use boneless/skinless breast, what changes would I need to make?
Hi, Julie! I’d recommend reducing the oven temperature to 450F and baking for 20 to 25 minutes, flipping the breasts halfway through. Check the final temp with a digital thermometer and continue cooking if needed; when done, the chicken should be 165F in the thickest part. Enjoy!
Excellent! Quick, easy and delicious.
This was fabulous- my first sheet pan meal and it turned out great! Thank you!
We are having a friend over and I plan to make this, but just heard he can’t have broccoli or asparagus. What are some other options for a roasted vegetable??
Hi, Mary! What about cauliflower? That would cook at about the same rate as the broccoli would, so no need to adjust the recipe. Green beans are also a fun (and unexpected!) vegetable to roast. Also, brussels sprouts?!
Butternut squash works well (i season with sage or carrorta- especially small heirloom types of different colors!
This is a great recipe! Perfect for a cool Fall night. I didn’t have the chives, but the lemon at the end added a lot. I will definitely make this again.
This turned out great and is going into the rotation!
Love recipes that only require one dish! I love sheet pan recipes, so will definitely have to give this one a try.
Chicken thighs are seriously one of my favorite sources of animal protein! This recipe is my idea of the perfect weeknight meal!
Looks like a fabulous dish! I’ll give it a try this week!