If you're looking for a quick, delicious, and nutritious meal that requires minimal effort and cleanup, this Sheet Pan Chicken Potatoes Broccoli is the perfect choice. This simple recipe brings together tender, juicy chicken, crispy potatoes, and perfectly roasted broccoli, all seasoned to perfection and cooked on one sheet pan.
It's a great option for busy weeknights when you want to serve a wholesome dinner without spending hours in the kitchen.
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Why Should You Make This Dish
This recipe is not only simple to make, but also quite flexible. You can customize the flavors with your favorite herbs and spices or swap out the vegetables based on what you have on hand.
This balanced dinner is both filling and nourishing since it includes protein, veggies, and healthy fats. Additionally, the entire family will enjoy it!
Ingredients
Chicken: You need boneless chicken for this dish. I have opted for boneless thigh chickens to prepare sheet pan chicken potatoes broccoli. You can definitely choose chicken breast pieces for the same.
Vegetables: Broccoli and potatoes are used in this recipe. I have used regular potatoes, if you are planning to use baby potatoes, then either cut them or bake the potatoes first and later add broccoli and chicken pieces.
Herbs & Spices: Onion powder, grated garlic, cayenne pepper powder, black pepper powder, salt, mixed herbs (thyme, basil, parsley, oregano, etc.)
Oil: I have used extra virgin olive for this recipe. You can use any vegetable oil for the same.
Instructions
Follow the step-by-step instructions and learn how to make chicken broccoli potato sheet pan.
Preheat oven to 400 degrees Fahrenheit (~200 Celsius).
In a small bowl, combine together cayenne pepper powder, black pepper powder, onion powder, salt, and mixed herbs. You can also add chili flakes if you prefer this dish to be spicy in nature.
Now take chicken pieces in a bowl and marinate with lemon juice and grated garlic. You can also use garlic powder instead of fresh garlic. However, addition of fresh garlic enhances the taste of the chicken.
Divide the spice mixture (which we created a while ago) into three equal portions.
Take two parts of spice mix and olive oil and rub the chicken pieces. Set aside for 30 minutes.
On the other hand, combine broccoli florets and potato wedges in a bowl with the remaining spice mixture and oil. Mix thoroughly.
Place the marinated chicken, broccoli, and potatoes on a sheet pan in a single layer and bake for 25-30 minutes, or until the chicken is cooked through.
After 15 minutes, flip the chicken pieces, broccoli and potatoes and drizzle little bit of oil and bake for the remaining time.
Remove the pan from the oven and allow it cool for 5 minutes before serving.
Serving Suggestions
This is a complete meal and does not require any sides to serve along with it. However, you can pair it with bell pepper cucumber salad, Indian egg salad, or any salad of your choice.
You can also serve masala coke or masala shikanji along with it.
Substitutions
If you do not prefer broccoli, you can substitute it with other vegetables such as cauliflower, green beans, carrot, etc.
You can also replace regular potatoes with either baby potatoes or sweet potatoes. However, cooking time may vary for this replacement.
Variations
You can definitely create variation of this dish. Once the sheet pan is out of the oven, sprinkle grated cheese on top and bake for few minutes to melt the cheese.
You may experiment with other marinades or flavors (honey mustard or maple syrup) to add variety.
Storage
You can store the leftover sheet pan chicken potatoes broccoli in the refrigerator for 2 to 3 days.
Allow to cool down the dish and later store it in a dry air-tight container and keep it in the refrigerator.
You can reheat this using microwave.
Top tips
- Sometimes potatoes remain undercooked, so it is suggested to remove the chicken and broccoli and return the potatoes to the oven until done. You can also blanch the potatoes and then place them in the baking tray. So, you can follow any of the above-mentioned steps to cook the potatoes if they are not getting cooked along with chicken.
- Cut the broccoli florets into small size, so that they can get cooked easily. Otherwise, prepare the broccoli using the same techniques as for the potatoes.
- Avoid overcrowding the sheet pan and always place the ingredients in single layer for thorough cooking.
- Always use similar sizes of chicken pieces so that they are cooked evenly in the provided time and deliver best results.
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Materials
- 500 gms Chicken boneless
- 1 no Broccoli cut the florets
- 2 nos Potatoes, medium cut into thin wedges
- Salt to taste
- 1 tablespoon Mixed Herbs
- 1 teaspoon Cayenne Pepper Powder
- 1 teaspoon Onion Powder
- 8-10 nos Garlic Cloves grated
- 1 teaspoon Lemon Juice
- 2 tablespoon Olive Oil
- ½ teaspoon Black Pepper Powder
Instructions
- Preheat the oven at 400 degrees F (~200 C).
- Take cayenne pepper powder, black pepper powder, onion powder, salt, mixed herbs in a small bowl and combine well.
- Now take chicken pieces in a bowl and marinate with lemon juice and grated garlic.
- Divide the spice mix (we prepared a while ago) into 3 parts.
- Take two parts of spice mix and olive oil and rub the chicken pieces. Set aside for 30 minutes.
- On the other hand, take broccoli florets and potato wedges in a bowl, add the remaining spice mix and oil. Combine well.
- Place the marinated chicken pieces, broccoli and potatoes on a sheet pan in a single layer and bake in the oven for 25-30 minutes or until the chicken is done.
- After 15 minutes, flip the chicken pieces, broccoli and potatoes and drizzle little bit of oil and bake for the remaining time.
- Remove the pan from the oven and let it rest for about 5 minutes before serving.
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