DinnerCountSheet Pan Chicken & Veggies
This dinner cooks on one pan, so there is one pan to wash. Boneless chicken thighs, halved baby potatoes, and broccoli are tossed with olive oil, Italian seasoning, and garlic powder, and they roast together in a hot oven. A squeeze of lemon goes over everything at the end. Thighs stay juicy at high heat, so this is a forgiving dinner for a busy night.
Ingredients (serves 4)
- Chicken thighs (boneless, skinless)1½ lb
- Baby potatoes1½ lb
- Broccoli florets12 oz
- Olive oil3 tbsp
- Italian seasoning2 tsp
- Garlic powder½ tsp
- Salt1½ tsp
- Black pepper½ tsp
- Lemon½ each
How Much to Make for 2, 4, 6, or 8
For 2 people, you’ll need ¾ lb chicken thighs, ¾ lb baby potatoes, and 6 oz broccoli florets.
For 4 people, you’ll need 1½ lb chicken thighs, 1½ lb baby potatoes, and 12 oz broccoli florets.
For 6 people, you’ll need 2¼ lb chicken thighs, 2¼ lb baby potatoes, and 18 oz broccoli florets.
For 8 people, you’ll need 3 lb chicken thighs, 3 lb baby potatoes, and 24 oz broccoli florets.
| Ingredient | For 2 | For 4 | For 6 | For 8 |
|---|---|---|---|---|
| Chicken thighs (boneless, skinless) | ¾ lb | 1½ lb | 2¼ lb | 3 lb |
| Baby potatoes | ¾ lb | 1½ lb | 2¼ lb | 3 lb |
| Broccoli florets | 6 oz | 12 oz | 18 oz | 24 oz |
| Olive oil | 1½ tbsp | 3 tbsp | 4½ tbsp | 6 tbsp |
| Italian seasoning | 1 tsp | 2 tsp | 1 tbsp | 1 tbsp + 1 tsp |
| Garlic powder | ¼ tsp | ½ tsp | ¾ tsp | 1 tsp |
| Salt | ¾ tsp | 1½ tsp | 2¼ tsp | 1 tbsp |
| Black pepper | ¼ tsp | ½ tsp | ¾ tsp | 1 tsp |
| Lemon | ¼ each | ½ each | ¾ each | 1 each |
The amounts are rounded to what you can measure at home. Pounds are rounded to the nearest quarter or third, cups to the marks on a measuring cup, and spoons to real measuring spoons. An egg stays whole. Because of the rounding, some amounts are the same at two sizes.
- For 2: This recipe is written for 4 adult-size portions. You are cooking about 2 adult portions, which is roughly 0.5 times the recipe. With fewer pieces, use the same sheet pan, space them out, and keep the same time.
- For 6: This recipe is written for 4 adult-size portions. You are cooking about 6 adult portions, which is roughly 1.5 times the recipe. This calls for a 13×18 sheet pan. At about 1.5× the recipe that’s two sheet pans of food. Bake two sheets at once and swap them top to bottom halfway through, or bake one after the other. The time for each sheet is the same.
- For 8: This recipe is written for 4 adult-size portions. You are cooking about 8 adult portions, which is roughly 2 times the recipe. This calls for a 13×18 sheet pan. At about 2× the recipe that’s two sheet pans of food. Bake two sheets at once and swap them top to bottom halfway through, or bake one after the other. The time for each sheet is the same.
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Steps
- Heat the oven to 425°F. Cut the baby potatoes in half, and cut any large ones into quarters, so that no piece is bigger than about 1 inch.
- Put the chicken thighs and the potatoes on a large sheet pan. This recipe uses boneless, skinless thighs, and bone-in thighs need about 15 minutes more. Toss them with most of the olive oil, the Italian seasoning, the garlic powder, the pepper, and most of the salt until they are lightly coated. Spread them out in a single layer, and use two pans if the pieces touch. Crowded food steams and does not brown. Bake for 15 minutes. The pan is ready for the broccoli when the potatoes have started to brown underneath.
- Toss the broccoli with the rest of the oil and the rest of the salt. Take the pan out, tuck the broccoli into the open spaces, and bake for 10 to 12 minutes more. The dish is done when the potatoes are browned and tender when you poke them with a fork, the broccoli is browned at the tips, and the thickest thigh reads 165°F on a thermometer.
- Squeeze the lemon over everything on the pan, and serve.
Good to Know
- 🌡 Chicken: cook to 165°F at the thickest part, the USDA minimum for poultry. A thermometer is the test, and color is not.
