This easy Sheet Pan Chicken Dinner features juicy chicken thighs, crispy potatoes, and tender broccoli—all cooked together for a flavorful, no-fuss meal!
Looking for a simple, flavourful dinner that’s easy to make and requires minimal cleanup? This Sheet Pan Chicken Dinner is the perfect solution! With juicy bone-in, skin-on chicken thighs, crispy mini potatoes, and tender broccoli, this meal is packed with flavour and nutrition. The best part? Everything cooks together on a couple of sheet pans, making prep and cleanup a breeze.
In just 45 minutes, you’ll have a wholesome meal that’s both delicious and satisfying. Ready to make dinner a little easier? Let’s get started!
Preparing a Sheet Pan Chicken Dinner
Ingredients
Chicken thighs: Use bone-in, skin-on chicken thighs for this dish. They are easy and quick to cook and always turn out moist.
Mini potatoes: Mini potatoes are recommended in this recipe because you want the potatoes encased in their skin for the best results. The skin adds flavour and keeps the flesh from drying out.
Broccoli: Broccoli is a green vegetable that almost resembles a tree. It is in the same family as Brussels sprouts, kale, cauliflower and cabbage. Broccoli is high in vitamin C, fiber, and Vitamin B6. It can be eaten both raw and cooked.
G&K All-purpose spice: A combination of spices and herbs, this all-purpose seasoning is made for meals like this. Make a batch in advance and always have it handy to add to your protein.
Olive oil: I use olive oil for this recipe because of its mild flavour. Olive oil is the fat extracted from olives. The least processed is extra virgin olive oil, which I use in this recipe.
Onion powder: Onion powder is made from dehydrated onions which are then ground. White, yellow or red onions can be used to make onion powder. It is a very common spice that is used in many spice mixes.
How to Make a Sheet Pan Chicken Dinner
Preheat the oven to 400°F
Step 1: Prep the Chicken
Season the chicken thighs on both sides with ¼ teaspoon salt and 1 ¼ teaspoon G&K All-Purpose spice and place them on the small baking sheet lined with parchment paper, skin side up.
Set the chicken aside while the oven preheats and you prep the potatoes.
Step 2: Prep the Potatoes
To prep the mini potatoes, first wash them. Next, cut the potatoes into wedges.
TIP: Cut the mini potatoes in half length-wise. Then, take each half and again, cut it in half length-wise.
Move the wedges to a large bowl with 1 tbsp olive oil, ½ teaspoon salt and ¾ teaspoon G&K All-Purpose spice. Toss everything to coat the potatoes well and spread them out on the larger baking sheet in a single layer.
Step 3: Bake
Place both sheet pans in the oven and bake for 35 minutes, flipping the potatoes halfway. The internal temperature of the chicken should be at least 165℉.
Step 4: Prep the Broccoli
The last step is to prep the broccoli. Wash the broccoli and cut it into bite-size florets. Place the florets in a large bowl with 1 tbsp olive oil, onion powder and ¼ teaspoon salt. Toss it all together making sure the broccoli is evenly coated with the oil and spices.
Now spread the broccoli onto a small parchment-lined baking sheet (or add it next to the chicken if you are using two large baking sheets). When there are 15 minutes left on the timer for the chicken and potatoes, place the broccoli in the oven.
Once the timer goes off, take all the baking sheets out of the oven.
Substitutions
Chicken Thighs: You can use bone-in, skin-on chicken thighs, boneless skinless chicken thighs or chicken breasts.
Broccoli: If broccoli is not your favourite you can easily replace it with halved Brussels sprouts or mini carrots.
Mini-potatoes: You can use large potatoes instead and cut the into thin wedges. Just make sure to check them for doneness before taking them out of the oven. They may need an extra 5 minutes or so if they are on the thicker side.
Serving a Sheet Pan Chicken Dinner
This recipe just gets more and more simple. Simply divide the chicken, potatoes and broccoli between two plates and you’re ready to eat.
Let us know in the comments if you have any other questions. And if you like this recipe be sure to leave us a five-star rating below.
Are you looking for dinner ideas? Check out our recipes:
Sheet Pan Chicken Dinner Recipe
Equipment
- 9x13 baking sheet
- 2 9x7 baking sheets (or another 9x13 baking sheet)
- Aluminum foil or parchment paper
- Large bowl
Ingredients
- 4 chicken thighs bone-in, skin-on
- 1 tsp salt divided
- 2 tsp G&K All-purpose spice divided
- 1 lb mini potatoes
- 2 tbsp olive oil divided
- 3 cups broccoli
- ½ tsp onion powder
Instructions
- Preheat the oven to 400℉
- Next, season the chicken thighs on both sides with ¼ teaspoon salt and 1 ¼ teaspoon G&K All-Purpose spice and place it on the small baking sheet lined with parchment paper, skin side up.4 chicken thighs, 2 tsp G&K All-purpose spice, 1 tsp salt
- Now prep the potatoes. Wash and cut the mini potatoes into wedges (cutting them into fours length-wise). Move the wedges to a large bowl with 1 tbsp olive oil, ½ teaspoon salt and ¾ teaspoon G&K All-Purpose spice. Toss everything to coat the potatoes well and spread them out on the larger baking sheet in a single layer.1 tsp salt, 1 lb mini potatoes, 2 tbsp olive oil, 2 tsp G&K All-purpose spice
- Place both sheet pans in the oven and bake for 35 minutes, flipping the potatoes halfway. The internal temperature of the chicken should be at least 165℉.
- The last step is to prep the broccoli. Wash the broccoli and cut it into bite-size florets. Add the florets to a large bowl with 1 tbsp olive oil, onion powder and ¼ teaspoon salt.1 tsp salt, 3 cups broccoli, ½ tsp onion powder, 2 tbsp olive oil
- Spread the broccoli onto a small parchment-lined baking sheet (or add it next to the chicken if you are using two large baking sheets). When there are 15 minutes left on the timer for the chicken and potatoes, place the broccoli in the oven.
- Once the timer goes off, take all the baking sheets out of the oven.
- Split all the ingredients between two plates and enjoy.
