Ingredients
| Ingredient | Amount |
|---|---|
| Boneless chicken thighs | 2 lb |
| Baby potatoes | 1 1/2 lb |
| Broccoli | 1 lb |
| Yellow onion | 1 |
| Garlic | 4 cloves |
| Olive oil | 3 tbsp |
| Salt | 1 tsp |
| Black pepper | 1 tsp |
Amounts are for 4 servings. Use the dinner planner to scale a whole week and build one grocery list.
Method
- Heat the oven to 425°F and line a large rimmed sheet pan.
- Halve the baby potatoes and cut the onion into wedges. Toss them with 2 tbsp olive oil, half the minced garlic, and a good pinch of salt and pepper. Spread on the pan and roast 15 minutes — the potatoes need a head start.
- Meanwhile pat the chicken thighs dry and toss with 1 tbsp olive oil, the rest of the garlic, salt, and pepper. Cut the broccoli into florets and toss with a little oil and salt.
- Pull the pan, push the potatoes to the edges, and add the chicken and broccoli in the gaps. Roast 20–25 minutes more, until the chicken reaches 175°F and the potatoes are tender.
- Rest 5 minutes and serve straight from the pan.
Adapted from
My simplified version leans on a published recipe I trust. I haven't reworked it into a tested original like the bread — so here's the source, with credit where it's due.
Sheet-Pan Chicken and Veggies
Taste of Home
Where I took the one-pan roasting method and timing before simplifying it to the ingredients here.