Roasted Chicken and Potatoes with Broccoli

Roasted Chicken and Potatoes with Broccoli is made on one sheet pan in just half-hour for a healthy, complete meal that your own family will love. There's in reality, not anything higher than crispy potatoes, garlicky hen, and nutty roasted broccoli for an easy weeknight dinner. JUMP TO RECIPE keyboard_arrow_down

1/3 cup fat-free chicken broth
2 tbsp butter, melted
3 cloves garlic, minced
1 tbsp Italian seasoning
1.33 lbs boneless skinless chicken breast (cut into cutlets)
1 lb potatoes, cut into wedges
1 lb broccoli

1 Preheat the oven to 425 degrees.
2Mix together the chicken broth, melted butter, garlic, and Italian seasoning.
3 Carefully cut the potato into wedges. I like to cut the potato in half and then cut each half into 4-5 wedges. This ensures they will cook fully. Toss with half of the chicken broth and butter mixture. Spread out onto a baking sheet, sprayed with cooking spray, in a single layer. Season with salt and pepper. Place in the oven for 15 minutes.
4 While the potatoes cook, toss the chicken and broccoli with the remaining chicken broth and butter mixture. If you have large chicken breasts, cut them in half horizontally so that they will cook in the allotted time.
5 Remove the sheet pan from the oven. Carefully push the potatoes to one side. Usually, I flip them at this point. Add the chicken and broccoli to the pan. Season with salt and pepper. Return to the oven and cook for 12-15 minutes until everything is fully cooked.