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Chicken Broccoli Potato Tray Bake
1h 15m$13.26

Chicken Broccoli Potato Tray Bake

Roasted chicken thighs with potatoes, broccoli, carrots and lemon, spread across two sheet pans and cooked until the vegetables are tender and the chicken is safely done.

  • broccoli
  • chicken
  • easy dinner
  • meat
  • potatoes
  • sheet pan
  • tray bake
Bundle it with similar meals
20 min prep55 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

baby potatoes, halved · 1.5 Pound

Private Selection® Petite Gold Gourmet Potatoes

Sale

100%

In recipe$3.50
To buy$3.50
Details
Fresh Potatoes · 1.5 lb$3.99
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$3.50 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

lemon · 1 Count

Fresh Large Lemon - Each

100%

In recipe$0.85
To buy$0.85
Details
Fresh Citrus · 1 each$0.85 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

bone-in skin-on chicken thighs · 4 Count

Heritage Farm® Bone In Skin On Chicken Thighs

100%

In recipe$3.98
To buy$3.98
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Heritage Farm · 1 lb$1.99 per packageBuy 2Package use: 100%Product matchEstimated at KROGER

broccoli florets · 4 Cup

Kroger® Broccoli Florets 12 Oz

88%

In recipe$2.89
To buy$3.29
Details
Kroger · 12 oz$3.29 per packageBuy 1Package use: 88%Product matchEstimated at KROGER

carrots, sliced 1/2 inch thick · 3 Count

Carrots

50%

In recipe$0.85
To buy$1.69
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Fresh Carrots · 1 lb$1.69 per packageBuy 1Package use: 50%Product matchEstimated at KROGER

garlic, minced · 3 Count

Garlic

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30%

In recipe$0.15
To buy$0.50
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1 ct$0.89
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$0.50 per packageBuy 1Package use: 30%Product matchEstimated at KROGER

olive oil · 0.25 Cup

Kroger® Extra Virgin Olive Oil

12%

In recipe$0.83
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 12%Product matchEstimated at KROGER

dried oregano · 1 Teaspoon

Kroger® Oregano Leaves Shaker

7%

In recipe$0.16
To buy$2.19
Details
Kroger · 0.5 oz$2.19 per packageBuy 1Package use: 7%Product matchEstimated at KROGER

paprika · 1 Teaspoon

Smart Way™ Ground Paprika

4%

In recipe$0.05
To buy$1.25
Details
Smart Way · 2 oz$1.25 per packageBuy 1Package use: 4%Product matchEstimated at KROGER

black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.06
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated at KROGER
Common ingredient

kosher salt · 1.5 Teaspoon

Kroger® Coarse Kosher Salt

1%

In recipe$0.02
To buy$3.29
Details
Kroger · 48 oz$3.29 per packageBuy 1Package use: 1%Product matchEstimated at KROGER
Common ingredient

Cost Summary

Availability unavailable
$13.26

· only what you use

$3.31

per serving · 4 servings

You pay at checkout$24.24
55% used in this recipe$10.98 unused

All ingredients selected

Checkout$30.42
Recipe portion$13.34

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • bone-in skin-on chicken thighs-4 pieces
  • halved baby potatoes-1 1/2 lb
  • broccoli florets-4 cups
  • carrots sliced 1/2 inch thick-3 medium
  • olive oil-1/4 cup
  • large lemon-1 large
  • minced garlic-3 cloves
  • kosher salt-1 1/2 teaspoons
  • paprika-1 teaspoon
  • dried oregano-1 teaspoon
  • black pepper-1/2 teaspoon
1
Preheat and prep
Oven
Cutting Board
Parchment paper
Chef's knife
Large rimmed sheet pan

Preheat the oven to 425°F with racks in the upper and lower thirds. Use two 18-by-13-inch rimmed sheet pans. Cut potatoes no larger than 1 inch and carrots 1/2 inch thick. Mince garlic, zest the lemon and halve it. Use parchment only if rated for this temperature.

Keep fingers clear of the knife blade while halving potatoes, slicing carrots, and cutting the lemon.

1 1/2 pounds baby potatoes
3 Count carrots
3 Count garlic
1 Count lemon
2
Season chicken and vegetables
Measuring Spoons
Tongs
Large mixing bowl
Large rimmed sheet pan

Mix the oil, lemon zest, juice from half the lemon, garlic, salt, pepper, paprika and oregano. Toss with the chicken, potatoes and carrots. Divide evenly between the pans in a single layer, with chicken skin facing up. Wash hands and clean utensils after handling raw chicken.

Wash hands, utensils, and surfaces after handling raw chicken, and keep raw chicken separate from ready-to-eat ingredients.

1/4 cup olive oil
1/2 Count lemon
3 Count garlic
1 1/2 teaspoons Kosher Salt
1/2 teaspoon Black Pepper
1 teaspoon paprika
1 teaspoon dried oregano
4 Count chicken thighs
1 1/2 pounds baby potatoes
3 Count carrots
3
Roast and add broccoli
Oven
Tongs
Large rimmed sheet pan

Roast for 25 minutes, then divide the broccoli between the pans and turn it in the juices. Keep the chicken skin exposed and vegetables spread out. Swap the pans between racks when returning them to the oven.

Use oven mitts when removing and handling the hot sheet pan.

4 cups broccoli
4
Finish roasting
Oven
Instant-read thermometer
Large rimmed sheet pan

Roast for about 15 to 20 minutes more, until every thigh reaches 165°F away from the bone and the potatoes and carrots are tender. Vegetables exposed to raw chicken juices must also reach 165°F. Move finished chicken to a clean platter if the vegetables need longer.

Use an instant-read thermometer to confirm the chicken reaches 165°F in the thickest part without touching bone.

5
Finish and serve
Tongs

Squeeze the remaining lemon over the cooked food and rest the chicken for 5 minutes. Divide the chicken and vegetables among the servings; spoon only fully cooked pan juices over them.

1/2 Count lemon
6

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