1h$14.40Chicken Broccoli Potato Tray Bake
A simple sheet-pan chicken dinner with crisp-skinned thighs, tender baby potatoes, broccoli florets, carrots, and bright lemon. Everything roasts together for an easy, family-friendly meal.
- Energy
- 717 calories per serving
- Protein
- 41.1 g per serving
- Carbs
- 43.5 g per serving
- Fat
- 45.1 g per serving
- Sodium
- 1302 mg per serving
Shopping options
olive oil
0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
baby potatoes, halved
1.5 Pound
Private Selection® Petite Gold Gourmet Potatoes
100%
kosher salt
1.5 Teaspoon
Kroger® Coarse Kosher Salt
1%
broccoli florets
4 Cup
Kroger® Broccoli Florets 12 Oz
52%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
dried oregano
1 Teaspoon
Kroger® Oregano Leaves Shaker
7%
bone-in skin-on chicken thighs
4 Count
Heritage Farm® Bone In Skin On Chicken Thighs
42%
carrots, sliced 1/2 inch thick
3 Count
Carrots
83%
paprika
1 Teaspoon
Smart Way™ Ground Paprika
4%
garlic, minced
3 Count
Garlic
30%
lemon
1 Count
Fresh Large Lemon - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- bone-in skin-on chicken thighs-4 piece
- halved baby potatoes-1.5 lb
- broccoli florets-4 cups
- carrots sliced 1/2 inch thick-3 medium
- olive oil-0.25 cups
- large lemon-1 large
- minced garlic-3 cloves
- kosher salt-1.5 tsp
- paprika-1 tsp
- dried oregano-1 tsp
- black pepper-0.5 tsp
Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper. Halve the baby potatoes, slice the carrots, mince the garlic, zest the lemon, then cut the lemon in half.
Keep fingers clear of the knife blade while halving potatoes, slicing carrots, and cutting the lemon.
In a large bowl, stir together olive oil, lemon zest, juice from half the lemon, garlic, salt, black pepper, paprika, and oregano. Add the chicken thighs, potatoes, and carrots, then toss to coat well and spread in a single layer on the sheet pan with the chicken skin-side up.
Wash hands, utensils, and surfaces after handling raw chicken, and keep raw chicken separate from ready-to-eat ingredients.
Roast for 25 minutes at 425°F, then remove the pan from the oven. Add the broccoli florets to the pan, turn them in the pan juices, and keep the chicken skin exposed.
Use oven mitts when removing and handling the hot sheet pan.
Return the pan to the oven and roast for 15 to 20 minutes more, until the potatoes are tender, the broccoli is lightly browned, and the chicken reaches 165°F in the thickest part.
Use an instant-read thermometer to confirm the chicken reaches 165°F in the thickest part without touching bone.
Squeeze the remaining lemon half over the tray, then rest the chicken for 5 minutes before serving. Spoon the pan juices over the vegetables for extra lemony flavor.
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