Sheet pan chicken with roasted potatoes and broccoli!
Everything cooks together on one baking sheet - so easy.
Use chicken thighs for tender, juicy results every time.
Sabrina Modelle
These chicken thighs with roasted potatoes and broccoli truly fit the bill.
And the best part is that you only have one pan to clean up after dinner!
Of course, chicken thighs are not complete without crispy skin.
Sabrina Modelle
Flip them over halfway through cooking, and you’ll have perfectly crispy skin!
The potatoes can cook right alongside the chicken thighs.
Since broccoli cooks quickly, wait to add it until you flip the chicken.
Sheryl Julian, Sabrina Modelle, and Elise Bauer
Serve this with a simple side salad and a glass of white wine for a nice treat!
Pull the hot pan out of the oven and place the chicken skin-side down.
Scatter the potatoes around the chicken.
Sabrina Modelle
Place the pan with the chicken and potatoes in the oven.
and immediately lower the heat to 425F.
Roast for 15 minutes.
Sabrina Modelle
Remove the pan from oven (and wrap up 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.
The potatoes and broccoli should also be tender.
Rest chicken thighs for 5 minutes before serving.
