Sheet Pan Citrus And Sage Chicken With Roasted Broccoli And Potatoes Recipes

SHEET PAN CHICKEN WITH ROASTED BROCCOLI AND POTATOES

Steps:

• Place baking sheet in oven and preheat to 500°F for at least 15 minutes
• Season the chicken and potatoes: Combine the chicken and potatoes in a bowl. Sprinkle with 1/2 tablespoon of oil, paprika, garlic granules, onion granules, 1/2 teaspoon of the salt, pepper, and cayenne. Use your hands to toss the chicken and potatoes with the oil and spice, mixing until everything is evenly coated.
• Add the broccoli: Toss the broccoli in a clean mixing bowl with the remaining 1/2 tablespoon of olive oil and sprinkle with the remaining 1/4 teaspoon salt. Remove the pan from oven (and close the oven door so the heat doesn't escape). Use tongs to flip the chicken and potatoes. Arrange the broccoli on the pan around the chicken. Roast for another 15 to 20 minutes until the chicken is cooked through and registers at least 165F in the thickest part of the thigh. The potatoes and broccoli should also be tender.

ROASTED CHICKEN BREASTS WITH POTATOES AND BROCCOLI

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Mix salt, paprika, onion powder, thyme, white pepper, cayenne, black pepper, and garlic powder together in a bowl. Rub 1/2 of the spice mix liberally all over the chicken breasts, including under the skin. Reserve the remaining mix.
• Melt butter in a large cast iron skillet over medium-high heat. Place the chicken breasts, skin-side down, into the melted butter and and brown, without moving, for 5 minutes.
• In the meantime, toss potatoes with the rest of the spice mix.
• Remove chicken from the pan and add potatoes to the bottom of the skillet in a single layer. Place chicken breasts, skin-side up back on top of the potato wedges and place in the preheated oven.
• Roast in the preheated oven until chicken is no longer pink in the center and juices run clear, 18 to 20 minutes.
• While the chicken and potatoes are roasting, salt the broccoli florets lightly.
• Remove the chicken, add the broccoli to the skillet, and toss with the chicken drippings and potatoes. Add chopped garlic. Return the skillet to the oven and roast until broccoli is tender, 8 to 10 minutes.

SHEET PAN CITRUS AND SAGE CHICKEN WITH ROASTED BROCCOLI AND POTATOES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper or a silicone mat.
• Slice chicken breasts into 3 or 4 tenders about 2 inches wide.
• Toss potatoes with olive oil to coat; sprinkle with 1/3 the sage. Season with salt and pepper. Lay potatoes in a single layer on the prepared baking sheet.
• Bake in the preheated oven until golden, 20 to 25 minutes.
• Combine bread crumbs, Parmesan cheese, and another 1/3 the sage in a shallow bowl.
• Zest, halve, and juice 3 clementines. Add enough lemon juice to make 1/2 cup of citrus juice. Quarter juiced clementines; reserve.
• Combine citrus juice, melted butter, Italian seasoning, and 1/2 teaspoon garlic powder in another bowl. Dip chicken tenders one at a time into the juice mixture; coat with the bread crumb mixture.
• Toss broccoli with the remaining juice mixture and sage.
• Reduce oven temperature to 400 degrees F (200 degrees C).
• Scrape potatoes from the pan using a spatula; toss slightly to make room for chicken and broccoli. Add the coated chicken and top with 2 sliced clementines. Add broccoli in a single layer. Sprinkle remaining garlic powder on top; season with salt and pepper. Scatter reserved clementine quarters around the pan.
• Bake in the preheated oven until chicken is golden and broccoli is crispy and browned on the edges, about 20 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C).