Sheet Pan Chicken and Potatoes
Sheet pan chicken and potatoes is an easy one-pan dinner recipe with juicy roast chicken, crispy Parmesan smashed potatoes, and tender broccoli. It's a super simple meal with plenty of flavor and minimal cleanup.
Servings: 6 servings
Ingredients
- 1 4- to 5-pound roasting chicken
- 3 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh thyme leaves
- 2 teaspoons lemon zest
- 2 ½ teaspoons kosher salt separated
- 2 teaspoons freshly ground black pepper separated
- 2 cloves garlic grated
- 3 tablespoons olive oil separated
- 1 ½ pounds small yellow potatoes cut in half or 1 ½-inch pieces
- 3 cups broccoli florets
- ½ cup freshly grated Parmesan cheese
- 1 recipe honey Dijon vinaigrette (optional)
Instructions
- Preheat oven to 425°F.
- Mix the rub: In a small bowl, mix together the butter, Dijon mustard, thyme, lemon zest, garlic, 2 teaspoons of salt, and ½ teaspoon of black pepper. Set aside.3 tablespoons unsalted butter, 1 tablespoon Dijon mustard, 2 teaspoons fresh thyme leaves, 2 ½ teaspoons kosher salt, 2 teaspoons freshly ground black pepper, 2 cloves garlic, 2 teaspoons lemon zest
- Prepare the chicken: Using a sharp knife or kitchen shears, remove the backbone from the chicken by cutting down both sides of the backbone. Flatten the chicken, breaking the breastbone if necessary. Loosen the chicken skin from the meat, being careful not to rip it, by gently working your fingers under the skin and separating it from the meat. Work the butter mixture under the skin, and spread it over the meat. Work the mixture over the leg and thigh meat as well.1 4- to 5-pound roasting chicken
- Roast: Place the chicken, skin side up, on a parchment-lined baking sheet. Drizzle the chicken and sheet pan with 1 tablespoon of olive oil. Add the potatoes, cut side down, around the chicken. Drizzle the potatoes with 1 tablespoon of 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 breast registers 160°F, the thigh 170°F, and the potatoes are easily pierced with a knife, 45-55 minutes. Remove the chicken from the baking sheet and set it aside to rest for 15 minutes, during which the carry-over cooking will bring the breast to 165°F and the thigh to 175°F. If there is excess liquid on the pan, carefully spoon off some of it before smashing the potatoes.2 ½ teaspoons kosher salt, 3 tablespoons olive oil, 1 ½ pounds small yellow potatoes, 2 teaspoons freshly ground black pepper
- Smash the potatoes: Using the flat side of a water glass or measuring cup, press and smash the potatoes slightly. Add the broccoli to the potatoes and drizzle with the remaining 1 tablespoon of olive oil. Top with grated Parmesan cheese and return to the oven until the broccoli is crisp-tender, 12-15 minutes.3 tablespoons olive oil, 3 cups broccoli florets, ½ cup freshly grated Parmesan cheese
- Serve: Cut the chicken to serve with potatoes and broccoli. Drizzle with the honey Dijon vinaigrette, if desired.1 recipe honey Dijon vinaigrette (optional)
Video
Nutrition
Serving: 1serving | Calories: 521kcal