This Sheet-Pan Garlic Chicken, Broccoli and Potatoes is a straightforward dinner built around one tray and a short ingredient list. The potatoes start roasting first, then the chicken and broccoli join the pan so everything finishes with golden edges and a savoury garlic-herb coating.
Recipe at a glance
- Prep: 15 minutes
- Cook: 35–40 minutes
- Total: about 55 minutes
- Yield: 4 servings
Ingredients
- 1½ pounds boneless, skinless chicken thighs or breasts, cut into even pieces
- 1½ pounds baby potatoes, halved or quartered if large
- 5 cups broccoli florets
- 3 tablespoons olive oil, divided
- 4 garlic cloves, finely grated or minced
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- ½ teaspoon onion powder
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon black pepper
- 1 lemon, cut into wedges
- 2 tablespoons chopped parsley, optional
Method
- Heat the oven to 425°F (220°C). Line a large, rimmed sheet pan with baking paper if desired, leaving enough room for the ingredients to spread rather than steam.
- Place the potatoes in a bowl. Toss with 1½ tablespoons of the olive oil, half of the garlic, the oregano, paprika, onion powder, salt, and pepper.
- Spread the potatoes cut-side down on the pan. Roast for 18 minutes, turning once if the pieces are unevenly coloured.
- Meanwhile, toss the chicken with 1 tablespoon olive oil and the remaining garlic. Keep the chicken separate from the broccoli while seasoning so the broccoli can be coated lightly and stay crisp at the edges.
- Add the chicken and broccoli to the pan. Toss the broccoli with the remaining ½ tablespoon olive oil, then spread everything into a single layer with space between the pieces.
- Roast for 17–22 minutes more, turning the broccoli and chicken once, until the potatoes are tender and the thickest piece of chicken reaches 165°F (74°C) on a food thermometer.
- Rest the tray for five minutes. Finish with lemon wedges and parsley, then serve warm.
Why the timing works
Potatoes take longer than the other ingredients, so giving them a head start prevents dry chicken and overcooked broccoli. Cutting the potatoes into similar pieces also helps them finish together. If your chicken pieces are much larger than the potatoes, give them a few extra minutes or check each piece in its thickest part.
Practical swaps
Chicken breasts work well when cut into generous bite-size pieces, while boneless thighs stay especially juicy. Cauliflower can replace some of the broccoli, and green beans can be added during the final 15 minutes. For a brighter finish, add lemon zest after roasting instead of adding more oil.
Make-ahead and storage
Cut the potatoes and broccoli earlier in the day and keep them chilled in separate covered containers. Season the chicken shortly before cooking. Cool leftovers promptly, refrigerate them in a covered container, and use within three days. Reheat on a sheet pan or in an oven-safe dish so the vegetables regain some of their roasted texture.
Serving ideas
Serve the tray as it is, or add a spoonful of plain yogurt mixed with lemon and herbs. Leftovers can be chopped into a warm grain bowl or tucked into a pita with salad leaves. For another flavourful, protein-focused dinner, try these Street Corn Turkey Taco Bowls
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