This sheet pan chicken shares the oven with potatoes and broccoli for a simple family dinner. A little paprika and garlic powder keep the shopping list short, and the leftovers make an easy lunch.
Tips for sheet pan chicken
Cut the potatoes into ½-inch pieces so they get a head start in the oven. Use two large rimmed pans and spread everything out. The chicken weight is raw, before cooking.
Helpful equipment: Two large rimmed sheet pans are used in this method; check oven fit and give the chicken and vegetables space. Compare rimmed sheet pans on Amazon. I use this type of tool in my kitchen; the linked model may differ.
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High Protein Sheet Pan Chicken, Potatoes and Broccoli
Equipment
- 2 large rimmed sheet pans plus a mixing bowl and instant-read thermometer
Ingredients
- 1 1/2 lb boneless skinless chicken breast cut into 1-inch pieces
- 1 1/2 lb potatoes scrubbed and cut into 1/2-inch cubes
- 1 lb broccoli florets cut into bite-size pieces and dried well
- 2 Tbsp olive oil divided
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp table salt divided
- 1/2 tsp ground black pepper
Instructions
- Heat the oven to 425°F (220°C), with racks in the upper and lower thirds. Set out two large rimmed sheet pans. Mix the paprika, garlic powder and black pepper in a small bowl.
- Toss the potatoes with 1 tablespoon of the oil, half the spice mix and 1/2 teaspoon salt. Spread on one pan in a single layer. Roast for 20 minutes.
- While the potatoes roast, pat the chicken dry. In a clean large bowl, toss the chicken and broccoli together with the remaining 1 tablespoon oil, remaining spice mix and remaining 1/2 teaspoon salt until evenly coated. Spread on the second pan in a single layer without piling up. Wash hands, the bowl and utensils after contact with raw chicken.
- After the potatoes have roasted for 20 minutes, stir them and return them to the oven. Add the chicken-and-broccoli pan to the other rack. Roast both pans for 18–22 minutes more, switching rack positions halfway through. Check the largest chicken pieces with an instant-read thermometer: they must reach 165°F (74°C). The potatoes should be fork-tender and the broccoli browned at the edges. Cook longer as needed; remove any finished food with clean utensils while the rest finishes.
- Divide the chicken, potatoes and broccoli evenly among four plates. Each serving is one-quarter of the full recipe.
Notes
Storage and meal prep
Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F. Use within 3–4 days. Reheat to 165°F in the microwave or oven; add a small splash of water if needed. Freeze cooled portions in airtight containers for up to 2 months for best quality. Broccoli may soften after freezing. Oven preheating, cooling and reheating are extra.
About the nutrition
Nutrition values are estimates, not verified results. Brands, ingredient swaps and serving sizes can change the numbers.