This chicken sheet pan meal is super simple and pretty easy to make! Its a great weeknight meal that feeds three to five people, depending on how big your family’s appetite is. This is also a great recipe for meal prepping if you’re only feeding one or two people.
Chicken thighs, broccoli and/or cauliflower, and new potatoes. Well seasoned chicken juices drip down onto the vegetables and make them absolutely delicious. Both pair perfectly with the crispy garlic and rosemary roasted potatoes. You’re free to use a mix of both broccoli and cauliflower, or either one you like better. To save even more time you can buy pre-cut veggies. This would work fine with frozen vegetables too!
This takes a little over an hour to make, but only 20 minutes of active time. So while your chicken sheet pan meal is baking you have plenty of time to start the dishes, help your kids with their homework, or burn someone you hate in effigy. Whatever it is you do with your time, I don’t know.
Chicken Sheet Pan Meal
Ingredients
Chicken Thighs
Potatoes
Vegetables
Instructions
-
Preheat oven to 400 degrees Fahrenheit and get out a large sheet pan.
-
Mix together seasoning for chicken. Pat chicken thighs dry with a paper towel and season liberally on both sides, it seems like a lot but use all of it! Set aside.
-
Cut your new potatoes in half, or into quarters if one is much larger than the rest of them. They should be about an inch thick. place on half of your pan.
-
Peel and mince your garlic. Add garlic, the rest of your seasonings, and oil to your potatoes and mix it around, coating them well.
-
If necessary, cut your broccoli and/or cauliflower up into florets. Place on the other half of your sheet pan.
-
Add all of the seasonings in the vegetable section along with the oil to your broccoli/cauliflower. Toss and coat well.
-
Take the chicken you seasoned earlier and place over the broccoli and cauliflower.
-
Place in the oven on the middle rack and bake for 45 minutes.
-
Enjoy!
