When dinner needs to happen fast and you don’t want a sink full of dishes, sheet pan meals are your best friend.

This simple chicken and veggie combo is endlessly adaptable based on what’s in your fridge and what your family likes.

Ingredients

• 4 chicken thighs (bone-in, skin-on for best flavor)
• 2 cups baby potatoes, halved
• 2 cups broccoli florets
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh herbs (rosemary or thyme work great)

Instructions

1. Preheat oven to 425°F. Line a large sheet pan with parchment paper.

2. Toss potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on the pan and roast for 15 minutes.

3. Meanwhile, pat chicken thighs dry and season generously with garlic powder, paprika, salt, and pepper.

4. Push potatoes to the sides of the pan. Add chicken thighs skin-side up in the center.

5. Toss broccoli and tomatoes with remaining olive oil and add to the pan around the chicken.

6. Roast for 25-30 minutes until chicken reaches 165°F and skin is crispy.

7. Let rest 5 minutes before serving.

Adaptations

• Swap the veggies: Use whatever you have - bell peppers, zucchini, carrots, or sweet potatoes all work.
• Make it faster: Use chicken tenders instead of thighs (reduce cooking time to 15-18 minutes).
• Add more flavor: Squeeze fresh lemon over everything before serving.

Simple, nutritious, delicious!