No ImageSheet Pan Chicken with Roasted Broccoli and Potatoes

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  1. 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


  2. Lise

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


  3. Judydepasquale

    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 !


  4. Renee

    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.


  5. Julie

    This was a great recipe. If I wanted to use boneless/skinless breast, what changes would I need to make?

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