20-Minute Dinners
Sheet Pan Baked Chicken with Carrots and Broccoli
This hearty and vibrant single-sheet dinner is a true culinary savior for busy weeknights. Juicy chicken thighs are roasted right alongside sweet carrots and crisp broccoli, absorbing each other's rich savory juices. A balanced blend of spices creates an appetizing golden crust on the chicken, while the vegetables caramelize beautifully. The contrast of tender poultry, soft root vegetables, and slightly charred broccoli florets delivers a comforting and wholesome meal with zero fuss.
Dishday
Recipe overview
- Total time
- 45 min
- Prep
- 10 min
- Cooking
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- 20-Minute Dinners
Nutrition
per serving
- Calories
- 480 kcal
- Protein
- 32 g
- Fat
- 28 g
- Carbs
- 18 g
- Fiber
- 5 g
Step by step
Method
- 01
Preheat your oven to 200°C
Preheat your oven to 200°C. Peel the carrots and slice them into medium-sized diagonal coins so they soften completely without turning mushy.
- 02
Cut the broccoli head into bite-sized florets
Cut the broccoli head into bite-sized florets. If the stems are thick, score them with a small cross cut to ensure quick and even heat penetration.
- 03
Pat the chicken thighs completely dry with paper towels and p…
Pat the chicken thighs completely dry with paper towels and place them in a large bowl. Drizzle with oil, season with salt, paprika, pepper, and garlic powder, then rub well.
- 04
Arrange the seasoned chicken in the center of a baking sheet…
Arrange the seasoned chicken in the center of a baking sheet skin-side up, and scatter the carrots around it. Drizzle the carrots with oil and bake for 15 minutes.
- 05
Carefully slide out the baking sheet and add the broccoli flo…
Carefully slide out the baking sheet and add the broccoli florets to the carrots, tossing them slightly in the rendered chicken fat for extra flavor.
- 06
Return the pan to the oven for another 20 minutes
Return the pan to the oven for another 20 minutes. The chicken is cooked through when its juices run clear when pierced, and the broccoli is tender with charred edges.
Dishday
Useful advice
Cooking tip
If the broccoli florets are on the larger side, slice them in half lengthwise through the stem so they cook at the exact same rate as the carrots.
How to serve
Serve hot, placing the succulent chicken thighs in the center of the plate and surrounding them with the colorful roasted vegetables. Pour the pan juices over the top.
How to store
Leftovers keep beautifully in an airtight container in the fridge for up to 2 days, making this recipe exceptional for weekly meal prep.
Note
For an extra crispy skin, turn on the oven's broiler or convection mode during the last 3-5 minutes of baking.
