A complete, nutritious, and easy-to-clean-up weeknight dinner.
Prep Time
Cook Time
Servings
15 mins
30-35 mins
4 people
Ingredients
The Base
Chicken: 1.5 lbs (700g) boneless, skinless chicken thighs (cut into bite-sized pieces) or breasts.
Potatoes: 1 lb (450g) baby potatoes, halved or quartered into $1$-inch chunks.
Broccoli: 2 large heads, cut into bite-sized florets.
The Marinade/Seasoning
Olive Oil: $1/4$ cup extra virgin olive oil.
Garlic: 4 cloves, minced.
Lemon: Juice of half a lemon + slices for the pan.
Herbs: 1 tsp dried oregano and 1 tsp dried thyme (or 1 tbsp fresh Rosemary).
Spice: 1 tsp paprika (smoked or sweet).
Pantry Staples: 1 tsp Kosher salt and $1/2$ tsp freshly ground black pepper.
Optional Finish: $1/4$ cup grated Parmesan cheese.
Instructions
1. Prep the Oven and Pan
Preheat your oven to $425^{\circ}F$ ($220^{\circ}C$). Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Season the Ingredients
In a small bowl, whisk together the olive oil, minced garlic, lemon juice, oregano, thyme, paprika, salt, and pepper.
3. The "Head Start" for Potatoes
Since potatoes take longer to cook than chicken and broccoli:
Place the potato chunks on the sheet pan.
Drizzle with $1/3$ of the oil mixture.
Toss to coat and spread them out.
Roast for 10–12 minutes before adding anything else.
4. Add Chicken and Broccoli
Remove the pan from the oven. Move the potatoes to one side.
Add the chicken pieces and broccoli florets to the pan.
Drizzle the remaining oil mixture over the chicken and broccoli.
Toss everything together (it’s okay if they mingle now) and spread into a single layer. Tip: Ensure the broccoli isn't overcrowded so it roasts rather than steams.
Tuck the lemon slices between the ingredients.
5. Final Roast
Return the pan to the oven and roast for another 18–22 minutes.
The chicken is done when it reaches an internal temperature of $165^{\circ}F$ ($74^{\circ}C$).
The broccoli should have charred, crispy edges.
6. Serving
Remove from the oven. If using, sprinkle the hot ingredients with Parmesan cheese immediately so it melts slightly. Garnish with fresh parsley if desired.
Tips for Success
Uniform Cutting: Cut the potatoes small ($1$ inch) so they soften at the same rate the chicken cooks.
Don't Overcrowd: if your sheet pan is small, use two pans. If the pan is too crowded, the vegetables will release moisture and "steam" instead of getting those crispy roasted edges.
High Heat: Don't be afraid of the $425^{\circ}F$ temperature; it is essential for caramelization.
Reviewed by EL KATIBI MARIA
on
January 19, 2026
Rating:
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