YOUR SOLIN GENERATED RECIPE
Sheet Pan Chicken with Roasted Potatoes and Broccoli
Tender chicken thighs roasted on a single sheet with crisp fingerling potatoes and charred broccoli for a vibrant, savory meal.
INGREDIENTS
6.5 oz chicken thighs
3 oz fingerling potatoes
1.5 cup broccoli florets
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp dried oregano
1 tsp lemon juice
PREPARATION
Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
Halve the fingerling potatoes and cut the chicken thighs into bite-sized pieces, ensuring they are uniform for even cooking.
In a large bowl, toss the chicken and potatoes with the olive oil, sea salt, black pepper, garlic powder, and dried oregano until well coated.
Spread the chicken and potatoes in a single layer on the prepared baking sheet and roast for 15 minutes.
Add the broccoli florets to the sheet pan, tossing them slightly with the rendered juices, and roast for another 10 to 12 minutes until the broccoli is charred.
Remove from the oven and drizzle with fresh lemon juice before serving to brighten the flavors.