Quick And Easy Baked Sheet Pan Chicken And Broccoli Food

ONE PAN CHICKEN AND BROCCOLI

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray.
• Whisk together 2 tablespoons olive oil, melted butter, honey, brown sugar, mustard, garlic, oregano and basil, a dash of salt and pepper in a small bowl. Set aside.
• Place the potatoes on the baking sheet and drizzle with 1 tablespoon of olive oil, and season with salt, pepper, and garlic powder. (no need to measure, just sprinkle across the top)
• Toss to coat and arrange in a single layer on one side of the baking sheet.
• Reserve 1/4th cup of the honey garlic sauce for later use.
• Lay your chicken on the other side and brush both sides with the remaining honey garlic sauce.
• Bake in the oven for 30 minutes.
• While the potatoes and chicken are baking, mix 1 tablespoon of olive oil with the 1/4th cup of the honey garlic sauce and toss to lightly coat the broccoli.
• Remove the chicken and potatoes after 30 minutes and pour the broccoli on top of the potatoes. Using a large spoon, carefully mix the broccoli and potatoes together.
• Bake for an additional 15 minutes or until the chicken is no longer pink, and the potatoes are fork tender. (depending on the sizes of your chicken breasts, you may need to remove one or two before the potatoes are done)
• After 15 minutes, turn the oven to broil and broil for 3 to 4 minutes or until things are a bit caramelized.

QUICK AND EASY BAKED SHEET PAN CHICKEN AND BROCCOLI

Steps:

• In a small bowl combine the soy sauce, oil, ginger, garlic, honey and cornstarch.
• Place the chicken and broccoli in a single layer on a sheet pan
• Drizzle with soy sauce mixture and season to taste with salt and black pepper.
• Toss to combine.
• Bake in preheated oven at 425° F for 25-30 minutes, stirring halfway through the cooking time, until the chicken is fully cooked through.

SHEET PAN CHICKEN WITH ROASTED BROCCOLI AND POTATOES

Steps:

• Place baking sheet in oven and preheat to 500°F for at least 15 minutes
• Season the chicken and potatoes: Combine the chicken and potatoes in a bowl. Sprinkle with 1/2 tablespoon of oil, paprika, garlic granules, onion granules, 1/2 teaspoon of the salt, pepper, and cayenne. Use your hands to toss the chicken and potatoes with the oil and spice, mixing until everything is evenly coated.
• Add the broccoli: Toss the broccoli in a clean mixing bowl with the remaining 1/2 tablespoon of olive oil and sprinkle with the remaining 1/4 teaspoon salt. Remove the pan from oven (and close the oven door so the heat doesn't escape). Use tongs to flip the chicken and potatoes. Arrange the broccoli on the pan around the chicken. Roast for another 15 to 20 minutes until the chicken is cooked through and registers at least 165F in the thickest part of the thigh. The potatoes and broccoli should also be tender.

GLAZED CHICKEN AND BROCCOLI SHEET PAN DINNER

Steps:

• Preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper. Place the drumsticks on one side of the baking sheet, spacing them evenly apart. Place the potatoes on the other side of the baking sheet, leaving an empty space in the center for the broccoli. Drizzle the potatoes with 1 tablespoon of of the olive oil, and sprinkle with salt and pepper, tossing to evenly coat. Bake until the potatoes begin to soften and the drumsticks begin to cook and caramelize, 20 minutes.
• Remove the baking sheet from the oven and put the broccoli in the center. Drizzle the broccoli with the remaining 2 tablespoons of olive oil, and lightly sprinkle with salt and pepper, tossing with tongs to evenly coat. Brush the drumsticks with the teriyaki glaze on all sides.
• Return the baking sheet to the oven and roast until the broccoli and potatoes are tender and charred in spots and the drumsticks are completely cooked through and read an internal temperature of 160 degrees F, 20 to 25 minutes more. Divide chicken and vegetables between two plates and serve.

SHEET PAN CHICKEN WITH MOZZARELLA, PESTO, AND BROCCOLI

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a large rimmed baking sheet.
• Place chicken on the prepared baking sheet and sprinkle with garlic salt and black pepper. Spread pesto over chicken and top with tomatoes and cheese.
• Toss broccoli and oil together in a bowl. Place broccoli around chicken on the baking sheet. Sprinkle salt and pepper on top.
• Bake in the preheated oven until broccoli is tender and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).