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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!
Delicious ………perfect my family loved it
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!