Sheet pan chicken and broccoli
One pan, four portions, no technique. The Sunday reset that makes the rest of the block edible.
Charted byA resident
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Effort: Some prep · Rated 4.5/5 by 2
Ingredients
- 700 gChicken thighsboneless, cut into chunks
- 2 headsBroccoliin florets
- 3 tbspOlive oil
- 2 tspSmoked paprika
- 1 tspGarlic powder
- 1Lemonfor the end
- to tasteSalt and pepper
Tags
Notes from the author
Portions hold four days in the fridge. Sauce them the day you eat them, not now.
Method
- 01
Heat the oven to 220°C / 425°F.
5 min
- 02
Toss chicken and broccoli with oil and spices straight on the sheet pan.
5 min
- 03
Roast 25 minutes, turning once, until the chicken is browned and the broccoli has crisp edges.
25 min
- 04
Squeeze lemon over the whole pan and divide into containers once cool.
5 min
Rate this recipe
2 reviews
- Priya RamanPGY-15/5
First thing I've cooked all block that wasn't cereal.
- Daniel ReyesPGY-24/5
Good. I add more chili than written.