Easy One Pan Chicken, Broccoli and Potatoes

1. Preheat oven to 425°F
2. Cut 1.5 pounds baby red potatoes into quarters and place in a bowl. Cover with water and let sit for 20-30 minutes to get rid of some of the starch. this will help the potatoes crisp up in the oven.
3. In a small bowl mix together, 1/2 tsp each onion powder, garlic powder, smoked paprika, italian seasoning, salt and pepper(to taste).
4. Lay chicken thighs on a large baking sheet and pat dry. Add 1 tsp olive oil and the seasoning mixture to each thigh.

4. Cut 2 heads of broccoli into smaller florets and add to a bowl. Add in 3 Tbsps olive oil, salt and pepper(to taste). Mix until everything is fully coated. Then add to one side of the baking sheet.

5.Next drain and pat dry your potatoes. Add 2 Tbsps olive oil and 1 Tbsp ranch seasoning, and salt and pepper (to taste). Then add the potatoes to the other side of the baking sheet.

7. Place baking pan in oven and bake for 20 minutes. Check on the chicken and see if it has reach 165°F internal temperture. If it has remove the chicken from the oven, place on a plate and cover with tin foil.

8. Put the potatoes and broccoli back in the oven and cook for an additional 10-15 minutes or until broccoli is tender and potatoes are fully cooked and slightly crispy. A fork should go into the potatoes easily.

9.Let food cool, and serve.

10.Enjoy!

Easy One Pan Chicken Thighs, Potatoes, and Broccoli

Recipe by Megan StewartCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

This delicious chicken thigh recipe is quick and easy. You only need one pan to cook your whole meal!

Ingredients

• 2 pounds chicken thighs

• 1.5 pounds baby red potatoes

• 2 heads of broccoli

• Olive oil

• salt, to taste

• pepper, to taste

• 1/2 tsps smoked paprika

• 1/2 tsps garlic powder

• 1/2 tsps onion powder

• 1 Tbsp ranch powder

Directions

• Preheat the oven to 425°F
• Cut potatoes into quarters and place in a large bowl. Cover potatoes with water and let sit for 20-30 minutes to get rid of some of the starch. This helps the potatoes get crispy.
• In a small bowl mix together smoked paprika, garlic powder, onion powder, salt, and pepper.
• Pat chicken dry and season with your seasoning mixture on both sides.
• Add chicken thighs to the center of a large baking dish.
• Cut broccoli into smaller florets and add to a bowl. Add 3 Tbsps olive oil, salt and pepper (to taste). Mix until fully coated.
• Add broccoli to one of the sides of the baking sheet.
• Drain potatoes and pat dry.
• Add 2 Tbsps olive oil and ranch seasoning mix until all potatoes are coated.
• Add potatoes to the other side of the large baking sheet.
• Bake for 20 minutes or until chicken is fully cooked (chicken may cook faster than the broccoli and potatoes).
• If chicken is at an internal temperature of 165°F remove from oven, set on a plate, cover with foil and set aside.
• Put potatoes and broccoli back in the oven for an additional 10 minutes or until broccoli is tender and potatoes are fully cooked (a fork should go in easily) and slightly crispy.
• Remove pan from oven and serve.
• Enjoy!