Potatoes chicken & broccoli 🥦

Hey everyone! I wanted to share my absolute favorite quick and easy dinner that saves me so much time on busy weeknights: my Sheet Pan Chicken, Broccoli, and Potatoes! Seriously, if you're looking for a delicious and healthy meal that practically cooks itself, this is it. My family just devours it, and what I love most is how little cleanup there is – just one pan! Here’s how I make it. It’s so simple, you’ll wonder why you haven’t tried it before! Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces 1.5 lbs small red or Yukon Gold potatoes, quartered 1 large head of broccoli, cut into florets 2-3 tablespoons olive oil 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon dried Italian seasoning (or herbs de Provence) Salt and freshly ground black pepper to taste Optional: lemon wedges for serving, fresh parsley for garnish Instructions: Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Chop & Combine Potatoes: Wash and quarter your potatoes. In a large bowl, toss the potatoes with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them in a single layer on one half of the prepared baking sheet. Roast Potatoes First: Pop the potatoes into the preheated oven and roast for 15 minutes. This gives them a head start since they take a bit longer to cook than the chicken and broccoli. Season Chicken & Broccoli: While the potatoes are roasting, cut your chicken into bite-sized pieces and your broccoli into florets. In the same large bowl (no need to wash it!), combine the chicken and broccoli. Drizzle with the remaining 1-2 tablespoons of olive oil. Add the garlic powder, onion powder, Italian seasoning, salt, and pepper. Toss everything together until well coated. Add to Pan & Roast: After the potatoes have roasted for 15 minutes, carefully remove the baking sheet from the oven. Add the seasoned chicken and broccoli to the other half of the baking sheet, spreading them out in a single layer. Final Roast: Return the baking sheet to the oven and continue roasting for another 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C), the broccoli is tender-crisp, and the potatoes are golden brown and fork-tender. Serve: Remove from the oven. I love to squeeze a little fresh lemon juice over everything before serving, and a sprinkle of fresh parsley adds a nice touch. My Top Tips for the Best Sheet Pan Dinner: Don't Overcrowd the Pan: This is crucial for getting everything nicely roasted instead of steamed. If you have a smaller baking sheet, use two! Customize Your Seasoning: Feel free to swap out the Italian seasoning for paprika, chili powder, or even a dash of cayenne if you like a little heat. Sometimes I'll add a sprinkle of grated Parmesan cheese in the last 5 minutes of cooking for extra flavor. Vary the Veggies: While broccoli is amazing here, you could also throw in some bell peppers, carrots, or even Brussels sprouts. Just adjust cooking times as needed. Meal Prep Friendly: This recipe is fantastic for meal prep! I often make a big batch and portion it out for lunches throughout the week. It reheats beautifully. This recipe has become a staple in my home, and I hope it becomes one in yours too! It truly makes dinner so much easier and more enjoyable. Let me know if you try it!