Keep dinner fresh with 3 kid and mom-approved flavours that pack a delicious dinner punch with Chicken, Potatoes, and Broccoli. This Sheet Pan Chicken, Potatoes, and Broccoli – 3 Ways is quick and easy to prep with little hands on time.
Starting the new year off with a healthy sheet pan dinner that is basically a dump and bake recipe. It requires minimal prep, ingredients, but contains maximum flavour.
I’ve got 3 flavours that are easy to shake up and toss with the main ingredients. The family favourite over here was the Lemon Garlic flavour, with Oregano and Feta coming in for a close second for those of us that enjoy cheese.
I really love how easy this chicken recipe is to throw on a pan and mostly walk away until dinner time. It allows me to get the kids into the bath with less stress about dinner running late and getting the kids into bath, clean, and into PJs without killing each other. They’re good kids, but they definitely have their bickering moments.
Is your family’s new years off to a good start? We cuddled up on the sofa and watched the ‘Mighty Ducks’ together. A family cheers Emillio Estevez on together, stays together. 😉
Need more sheet pan options, including more sheet pan chicken?
- One Pan Sausage and Peaches with Potatoes
- Harissa Chicken, Potatoes, and Bell Peppers
- Hoisin Pork, Cabbage, and Mushroom Wraps (not one pan, but it is one pot and is the only way my kids eat cabbage willing)
- Sheet Pan Chicken with Leeks and Peas
Easy and quick to whip up Sheet Pan Chicken, Potatoes, and Broccoli. Made 3-Ways to adapt to family preferences.
- 3 tbsp olive oil
- 1 clove garlic, minced
- 1 small lemon, zest and juice
- 1 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 3 tbsp olive oil
- 2 tsp dried oregano
- 1/3 cup crumbled feta cheese
- 1 clove garlic, minced
- 1 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 3 tbsp olive oil
- 2 tsp sweet smoked paprika
- 1 clove garlic, minced
- 1 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 4-6 chicken thighs or legs
- 2 lbs baby potatoes, halved or quartered if large
- 1 large crown broccoli, florets separated
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Place all ingredients in a jar or air tight container and shake until well blended. Set aside.
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Place all ingredients in a jar or air tight container and shake until well blended. Set aside.
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Place all ingredients in a jar or air tight container and shake until well blended. Set aside.
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Preheat oven to 450° F.
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Place chicken and potatoes on a parchment paper lined sheet pan and toss with 2/3 of one of the olive oil mixtures (Lemon Garlic, Oregano and Feta, OR Sweet Smoked Paprika). Bake for 20 minutes.
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Add broccoli and toss with remaining 1/3 of one olive oil mixtures and toss. Bake for 10-15 more minutes or until chicken has reached 165°F and potatoes are tender.
Enjoy! xo
Instant Pot Split Pea and Ham Soup
This will be such a hit at our house! Loving all the options, too 😀
Woohoo! Happy to hear.
Wow, I love that you included flavor options, this will definitely make a great recipe to add into the meal plan rotation!
It’s great having flexibility with different flavours … keeps it fresh for the entire fam jam.
all these three ways seems amazing
I would love to try it
thank you for sharing
awesome!
Girl, you have your hands full with three little ones and a hungry husband! Loving the flavors of this chicken, potatoes, and broccoli. Sounds so delicious and simple to make. Great for a busy household!
Yup; life is busy around here 😉 We lean on recipes like this frequently so we don’t stress over everyone eating well. Thanks for your note!
I love oregano so it was great to read it made one of the three flavors. Great recipe, Samantha – thanks!
Mmmmmm … me too! Pleasure!
I love sheet pan dinners! This one looks like a wonderful low-carb dinner.
Sheet pan dinners are great! Thanks for the note 🙂
Love that you have a few different flavor combos going on here. What a great meal. The bits where broccoli gets a little browned are my faaaaavorite!
Me too! Broccoli takes on such great flavours when roasted.
The 2nd one, Oregano & Feta…. Recipe does not show how much Feta to add to recipe…
Thanks for this note! Updated. Apologies for the oversight.
Tossing before placing on sheet or after? A little confusing ha
Hi Linda! The recipe reads that 2/3 of the oil mixture is tossed before baking and the remaining 1/3 is tossed part way through. I spaced out the instructions a bit more so hopefully it makes it easier to read.
Thank you for this easy and tasty dinner recipe! It rescued me on a busy weekend night. I chose the Oregano + Feta combination but added lots of lemon zest, which technically makes it an Option 1 + 2 combo. Delicious flavor! The crispy outside, creamy inside of the potatoes made it extra good and the baked feta played so nicely with the other ingredients. I’ll definitely add this to my regular rotation. Thanks again, Samantha, for the yummy recipe!
Sounds delicious! I love extra lemon so I know this would be right up my alley. I’m sure other readers appreciate your take on it too.
I made a slight variation of your recipe tonight after finding it online! Soooo yummy!
I didn’t have any broccoli but I had carrots. I didn’t have feta but I had queso fresco. Lastly I added a tsp of Tony Chachere’s (because we’re from Louisiana) and 1/2 tsp of thyme. I love how versatile this recipe wound up being. I can’t wait to try with other veggies and cheeses! My family gave it two thumbs up!!
Sounds like a delicious variation! I’m glad the recipe was good inspiration for you 🙂