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One-Pan Chicken, Potatoes and Broccoli Plate
This chicken, potatoes and broccoli plate is the weeknight dinner I make more than any other: bone-in chicken thighs crisped over olive oil until the skin is deeply golden, baby potatoes turned tender and browned at the edges, and broccoli florets roasted just long enough to char at the tips while staying bright green.
The trick is staggering the pan. Potatoes go in first because they need the most time, chicken joins them, and the broccoli is added at the end so it never turns to mush. Everything finishes at the same moment, seasoned with garlic, smoked paprika and lemon.
It is a complete meal on one sheet pan, which means one pan to wash and a plate that already looks finished the second it hits the table.
Why You'll Love This Recipe
About the Ingredients
6 bone-in, skin-on chicken thighs (about 2 1/2 lb / 1.1 kg)
Bone-in thighs stay juiciest at high heat. If you only have boneless thighs, reduce the first roast by 8 minutes and check for 165 F (74 C).
1 1/2 lb (680 g) baby potatoes, halved
Yukon Gold or baby reds both work; halve anything larger than a golf ball so all pieces cook at the same rate.
1 large head broccoli (about 1 lb / 450 g), cut into 1 1/2-inch florets
Cut florets to a similar size and keep the stem pieces slightly smaller, since they take a little longer to soften.
3 tbsp olive oil, divided
Regular olive oil is fine here; reserve a full tablespoon for the broccoli so it roasts rather than steams.
4 garlic cloves, minced
Fresh garlic only, please. Jarred garlic is wetter and burns faster at 425 F (220 C).
1 1/2 tsp smoked paprika
Sweet paprika works as a substitute, but smoked adds the deeper roasted flavor this plate is known for.
1 tsp dried oregano
Crush it between your palms before sprinkling to release more aroma; thyme is a fine swap.
1 1/4 tsp kosher salt, divided
Kosher salt is less dense than table salt, so if you use table salt, cut the total to 3/4 teaspoon.
1/2 tsp black pepper
Freshly ground gives the best bite; pre-ground is acceptable but use a little more.
1 lemon, zested and cut into wedges
Zest before juicing, and use the wedges for squeezing at the table rather than in the pan.
Tips & Tricks
Do not crowd the pan
If the chicken and potatoes touch and overlap, they steam instead of browning, so use a second sheet pan or roast in two batches.
Pat everything very dry
Moisture is the enemy of crisp skin, so blot the chicken and potatoes with paper towels before oiling.
Add broccoli late
Broccoli needs only 18 to 20 minutes at this heat; adding it at the start gives you olive-green, limp florets.
Check chicken with a thermometer
Pull the pan when the thickest part of the thigh reads 175 F (79 C), which is more tender than stopping at 165 F (74 C).
Pro Tips
Step-by-Step Instructions
1. Heat the oven and pan
Preheat the oven to 425 F (220 C) with a large rimmed sheet pan inside for 10 minutes. A preheated pan gives the potatoes an instant sear and prevents sticking.
2. Season the chicken
Pat the chicken thighs very dry, rub with 1 1/2 tablespoons olive oil, then coat with the minced garlic, smoked paprika, oregano, 3/4 teaspoon salt and the pepper, working some under the skin. Let it sit while the pan heats.
3. Toss the potatoes
In a bowl, toss the halved potatoes with 1/2 tablespoon olive oil and 1/4 teaspoon salt. Spread them cut-side down on the hot sheet pan and roast for 12 minutes, until the cut faces begin to turn golden.
4. Add the chicken
Nestle the seasoned thighs skin-side up among the potatoes, leaving space between pieces. Roast for 20 minutes, until the skin is golden brown and the potatoes are nearly fork-tender.
5. Dress the broccoli
While the pan roasts, toss the broccoli florets with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt and the lemon zest.
6. Add the broccoli
Scatter the broccoli around the chicken and potatoes and roast 18 to 20 minutes more, until the florets are tender with charred tips and the chicken reaches 175 F (79 C) in the thickest part of the thigh.
7. Rest and finish
Let the pan rest 5 minutes off the heat, then squeeze a lemon wedge over everything and plate the chicken, potatoes and broccoli together with the pan juices spooned on top.
Delicious Variations
Lemon-Herb Version
Swap smoked paprika for 1 tablespoon chopped fresh rosemary and finish with extra lemon for a brighter, Mediterranean plate.
Spicy Harissa Plate
Toss the chicken and potatoes with 2 tablespoons harissa paste before roasting and serve with yogurt on the side.
Sweet Potato and Cauliflower
Replace the baby potatoes with cubed sweet potato and the broccoli with cauliflower florets, adding 5 extra minutes to the first roast.
How to Store Sheet-Pan Chicken, Potatoes and Broccoli Plate
Refrigerator
Store in an airtight container for up to 4 days; keep the broccoli separate if you can so it does not soften further.
Freezer
Freeze the chicken and potatoes only, without broccoli, for up to 2 months in a freezer-safe container.
Reheating
Reheat on a sheet pan at 375 F (190 C) for 8 to 10 minutes to bring back some crispness, or microwave loosely covered for 2 minutes if speed matters more.
Frequently Asked Questions
Q: What temperature should I cook chicken thighs to?
Cook chicken thighs to 175 F (79 C) for the most tender result, though 165 F (74 C) is safe. The extra 10 degrees breaks down connective tissue so the dark meat turns silky rather than chewy.
Q: Can I use chicken breasts instead of thighs?
Yes, but use bone-in, skin-on breasts and start checking at 20 minutes, since white meat dries out faster. Pull them at 165 F (74 C) and remove them from the pan while the broccoli finishes.
Q: Why did my broccoli turn mushy?
The broccoli was likely added at the start or crowded on the pan. Add it during the last 18 to 20 minutes and give the florets breathing room so they roast instead of steam.
Q: Can I make this chicken, potatoes and broccoli plate ahead of time?
You can prep it up to a day ahead by cutting the vegetables and seasoning the chicken, then roast just before serving. Fully cooked leftovers keep for 4 days in the refrigerator.
Q: Do I need to boil the potatoes first?
No, halved baby potatoes roast through in about 32 minutes at 425 F (220 C). Boiling adds a step and a pot to wash, so skip it unless you are using large potatoes, which should be cut into 1-inch chunks.
Grab a sheet pan, preheat the oven and make this chicken, potatoes and broccoli plate tonight, then leave a comment to tell me how crispy your potatoes turned out.
Sheet-Pan Chicken, Potatoes and Broccoli Plate
This chicken, potatoes and broccoli plate roasts on one pan for a juicy, golden dinner with crispy edges and almost no cleanup.
🧂 Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 1/2 lb / 1.1 kg)
- 1 1/2 lb (680 g) baby potatoes, halved
- 1 large head broccoli (about 1 lb / 450 g), cut into 1 1/2-inch florets
- 3 tbsp olive oil, divided
- 4 garlic cloves, minced
- 1 1/2 tsp smoked paprika
- 1 tsp dried oregano
- 1 1/4 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1 lemon, zested and cut into wedges
📋 Instructions
- 1Heat the oven and pan — Preheat the oven to 425 F (220 C) with a large rimmed sheet pan inside for 10 minutes. A preheated pan gives the potatoes an instant sear and prevents sticking.
- 2Season the chicken — Pat the chicken thighs very dry, rub with 1 1/2 tablespoons olive oil, then coat with the minced garlic, smoked paprika, oregano, 3/4 teaspoon salt and the pepper, working some under the skin. Let it sit while the pan heats.
- 3Toss the potatoes — In a bowl, toss the halved potatoes with 1/2 tablespoon olive oil and 1/4 teaspoon salt. Spread them cut-side down on the hot sheet pan and roast for 12 minutes, until the cut faces begin to turn golden.
- 4Add the chicken — Nestle the seasoned thighs skin-side up among the potatoes, leaving space between pieces. Roast for 20 minutes, until the skin is golden brown and the potatoes are nearly fork-tender.
- 5Dress the broccoli — While the pan roasts, toss the broccoli florets with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt and the lemon zest.
- 6Add the broccoli — Scatter the broccoli around the chicken and potatoes and roast 18 to 20 minutes more, until the florets are tender with charred tips and the chicken reaches 175 F (79 C) in the thickest part of the thigh.
- 7Rest and finish — Let the pan rest 5 minutes off the heat, then squeeze a lemon wedge over everything and plate the chicken, potatoes and broccoli together with the pan juices spooned on top.