Sheet Pan Roasted Chicken with Smashed Potatoes
Using one simple sheet pan, this combination of chicken, broccoli, and potatoes is perfect for dinner! One dish and the entire meal is made!
Servings 6 servings
Calories 521kcal
Ingredients
- 4-5 lb roasting chicken
- 1 tbsp Dijon mustard
- 2 tbsp unsalted butter
- 2 ½ tsp kosher salt
- 2 tsp freshly ground black pepper
- 2 cloves garlic minced or pressed
- 3 tbsp olive oil separated
- 2 ½ lb baby potatoes (2-4 inches in size) cut in half
- 2 cups broccoli florets
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 425°F.
- In a small bowl, mix together the butter, Dijon mustard, garlic, 1 tsp salt, and ½ tsp black pepper. Set aside.
- Using a sharp large knife, remove the backbone from the chicken by cutting down both sides of the backbone. Flatten chicken, breaking the breast bone if necessary. Loosen the chicken skin from the meat being careful not to rip the skin. Work the butter mixture under the skin, and spread it over the meat. Work the mixture over the leg and thigh meat as well.
- Place the chicken, skin side up, on a baking sheet. Add the potatoes, cut side down, around the chicken. Drizzle the potatoes and the chicken with 2 tbsp olive oil and sprinkle with the remaining salt and black pepper. Roast in the preheated 425°F oven until the internal temperature of the chicken registers 165°F and the potatoes are easily pierced with a knife, 35-45 minutes. Remove the chicken from the baking sheet and set it aside.
- Using the flat side of a water glass or measuring cup, press and smash the potatoes slightly. Add the broccoli with the potatoes and drizzle with the remaining 1 tbsp olive oil. Top with grated Parmesan cheese and return to oven until the broccoli is crisp-tender, 12-15 minutes.
- Cut the chicken to serve with potatoes and broccoli.
Video
Nutrition
Serving: 1serving | Calories: 521kcal
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