Sheet Pan Chicken with Roasted Broccoli and Potatoes

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

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


  • 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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  • 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


  • Lise

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


  • 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 !


  • 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.


  • Julie

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

    • Emma Christensen

      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!

  • Marie

    Excellent! Quick, easy and delicious.

  • Surly Sal

    This was fabulous- my first sheet pan meal and it turned out great! Thank you!


  • Mary Comstock

    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??

    • Emma Christensen

      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?!

    • Pati Partelow

      Butternut squash works well (i season with sage or carrorta- especially small heirloom types of different colors!

  • Beth

    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.


  • Nancy

    This turned out great and is going into the rotation!


  • Stefanee

    Love recipes that only require one dish! I love sheet pan recipes, so will definitely have to give this one a try.

  • Julia Mueller

    Chicken thighs are seriously one of my favorite sources of animal protein! This recipe is my idea of the perfect weeknight meal!

  • Allison at Creative Sanctuary

    Looks like a fabulous dish! I’ll give it a try this week!