Description
A simple, flavorful meal with tender chicken, crispy potatoes, and roasted broccoli all cooked together on one sheet pan for easy cleanup.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- In a bowl, toss potatoes with 1 tbsp olive oil, garlic powder, paprika, thyme, salt, and pepper. Spread on the sheet pan.
- Place chicken breasts on the pan, drizzle with 1 tbsp olive oil, and season with salt and pepper.
- Roast for 20 minutes, then remove pan from oven. Add broccoli florets, drizzle with remaining olive oil, and toss gently.
- Return to oven and roast for another 10-15 minutes, until chicken is cooked through and vegetables are tender.
- Serve immediately with lemon wedges.
Notes
You can customize the seasonings to taste.