Name: Herb-Roasted Chicken Thighs with Penne, Potatoes, and Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs; 0.5 cup cubed yellow potatoes; 0.25 cup dry penne pasta; 1 cup broccoli florets; 0.25 cup diced yellow onion; 1 tbsp grated Parmesan cheese; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cubed potatoes with half of the olive oil, a pinch of sea salt, and black pepper, then roast for 20 minutes until golden.
While potatoes roast, cook the penne in a pot of boiling salted water until al dente, then drain and set aside.
Season the chicken thighs on both sides with dried oregano, sea salt, and black pepper.
Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked.
Remove the chicken from the skillet to rest, then add the diced onion to the same pan and sauté until translucent.
Add the broccoli florets to the skillet with a tablespoon of water, cover with a lid, and steam for 2-3 minutes until bright green.
Slice the chicken into bite-sized pieces and add them back to the skillet along with the roasted potatoes and cooked penne.
Sprinkle the Parmesan cheese over the mixture and toss everything together for 1 minute until the cheese is melted and the flavors are combined.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes