Sheet Pan Chicken With Roasted Broccoli And Potatoes Recipes

SHEET PAN MAPLE DIJON CHICKEN AND BROCCOLI BAKE

Steps:

• Preheat oven to 425. degrees F. Cover a large pan with parchment paper.
• Whisk all sauce ingredients together and chop broccoli into bite-sized pieces.
• Place the potatoes on 1/3 of the pan and drizzle with olive oil. Bake in the pre-heated oven for 10 minutes.
• While the potatoes bake, cut the chicken breasts into bite-sized pieces and toss in the flour.
• Using a large, non-stick pan, fry the chicken pieces in a little olive oil over medium heat until just brown on all sides to seal in the flavour. They'll finish cooking in the oven. Season with a little salt.
• When the baby potatoes have been in the oven for ~15 minutes, remove the pan from the oven and place the browned chicken and cut broccoli onto the baking sheet.
• Drizzle the dressing over everything. Gently toss the chicken, broccoli and potatoes to coat. Fresh ground pepper and some salt over everything here too.
• Bake in the oven at 425F for 15 minutes or until meat thermometer in the chicken reads 165F and the potatoes are cooked through. Serve.

GLAZED CHICKEN AND BROCCOLI SHEET PAN DINNER

Steps:

• Preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper. Place the drumsticks on one side of the baking sheet, spacing them evenly apart. Place the potatoes on the other side of the baking sheet, leaving an empty space in the center for the broccoli. Drizzle the potatoes with 1 tablespoon of of the olive oil, and sprinkle with salt and pepper, tossing to evenly coat. Bake until the potatoes begin to soften and the drumsticks begin to cook and caramelize, 20 minutes.
• Remove the baking sheet from the oven and put the broccoli in the center. Drizzle the broccoli with the remaining 2 tablespoons of olive oil, and lightly sprinkle with salt and pepper, tossing with tongs to evenly coat. Brush the drumsticks with the teriyaki glaze on all sides.
• Return the baking sheet to the oven and roast until the broccoli and potatoes are tender and charred in spots and the drumsticks are completely cooked through and read an internal temperature of 160 degrees F, 20 to 25 minutes more. Divide chicken and vegetables between two plates and serve.

ROASTED CHICKEN BREASTS WITH POTATOES AND BROCCOLI

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Mix salt, paprika, onion powder, thyme, white pepper, cayenne, black pepper, and garlic powder together in a bowl. Rub 1/2 of the spice mix liberally all over the chicken breasts, including under the skin. Reserve the remaining mix.
• Melt butter in a large cast iron skillet over medium-high heat. Place the chicken breasts, skin-side down, into the melted butter and and brown, without moving, for 5 minutes.
• In the meantime, toss potatoes with the rest of the spice mix.
• Remove chicken from the pan and add potatoes to the bottom of the skillet in a single layer. Place chicken breasts, skin-side up back on top of the potato wedges and place in the preheated oven.
• Roast in the preheated oven until chicken is no longer pink in the center and juices run clear, 18 to 20 minutes.
• While the chicken and potatoes are roasting, salt the broccoli florets lightly.
• Remove the chicken, add the broccoli to the skillet, and toss with the chicken drippings and potatoes. Add chopped garlic. Return the skillet to the oven and roast until broccoli is tender, 8 to 10 minutes.