Description
Discover the quick sheet pan chicken, an easy dinner taking over Pinterest! Flavorful, simple, and perfect for busy weeknights. My secret to less kitchen chaos!
Ingredients
Scale
- Main Players:
- 1.5 lbs boneless, skinless chicken thighs
- 1.5 lbs baby potatoes, halved
- Flavor Builders:
- 3 tbsp olive oil
- 1 large lemon, divided
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- Veggies & More:
- 1 head broccoli, cut into florets
- 1 red onion, cut into thick wedges
- Finishing Touches:
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prep the Pan & Oven:: First things first, get that oven preheating to 400°F (200°C). While it’s warming up, line a large baking sheet with parchment paper. Honestly, this is the step I always want to skip, but then I remember the scrubbing nightmare. Don’t be like past me! A little olive oil on the parchment first can also help prevent sticking, though it’s not strictly necessary.
- Chop & Combine:: Now, for the chopping! Halve those baby potatoes, chop the broccoli into florets, and slice the red onion into thick wedges. In a big bowl, toss the chicken thighs, potatoes, broccoli, and red onion. Drizzle with a generous amount of olive oil, the juice of half a lemon, and sprinkle with the dried herbs, garlic powder, onion powder, salt, and pepper. Get in there with your hands and really massage those flavors into everything. This is where the magic starts to happen; you can already smell the herbs!
- Spread it Out:: Pour all your seasoned goodness onto that prepared baking sheet. Make sure everything is in a single layer, giving each piece a little breathing room. If it’s too crowded, things will steam instead of roast, and we want glorious, golden-brown edges for this easy dinner taking over Pinterest, not sad, pale veggies. If you have a smaller baking sheet, use two! I’ve tried cramming it all on one before, and it was an oops moment.
- First Roast:: Pop the baking sheet into your preheated oven. Let it roast for about 20-25 minutes. During this time, the chicken will start to cook through, and the veggies will begin to soften and get those lovely roasted edges. You’ll start to smell that incredible aroma filling your kitchen – that’s how you know it’s working!
- Flip & Finish:: After the first roast, carefully pull the sheet pan out. Give everything a good stir and flip the chicken and veggies so they can brown evenly on all sides. Squeeze the juice from the other half of the lemon over everything. Back into the oven it goes for another 15-20 minutes, or until the chicken is cooked through (internal temp 165°F/74°C) and the vegetables are tender and beautifully caramelized.
- Garnish & Serve:: Once everything is golden and smells absolutely divine, pull it out of the oven. Let it rest for a few minutes – this helps the chicken stay juicy. Sprinkle generously with fresh parsley. That little pop of green makes it look extra fancy, even though you just did one pan! Serve it up hot and enjoy your quick sheet pan chicken, an easy dinner taking over Pinterest.