Best 4 Roasted Chicken Breasts With Potatoes And Broccoli Recipes

**Roasted Chicken Breasts with Potatoes and Broccoli: A Flavorful and Nutritious Meal**

Indulge in a delightful culinary experience with our roasted chicken breasts, potatoes, and broccoli recipe. This wholesome dish combines tender chicken, crispy potatoes, and vibrant broccoli, all roasted to perfection in a symphony of flavors. The chicken breasts are seasoned with a savory blend of herbs and spices, ensuring a juicy and flavorful center. Roasted potatoes, with their golden-brown exterior and fluffy interior, add a delightful textural contrast. Completing the trio is broccoli, roasted to a vibrant green, offering a touch of freshness and essential nutrients. This recipe promises a satisfying and nutritious meal that caters to various dietary preferences, making it an excellent choice for weeknight dinners or special occasions.

Check out the recipes below so you can choose the best recipe for yourself!

SHEET PAN CHICKEN WITH ROASTED BROCCOLI AND POTATOES

Sheet Pan Chicken with Roasted Broccoli and Potatoes image

Sheet pan chicken with roasted potatoes and broccoli! Everything cooks together on one baking sheet - so easy. Use chicken thighs for tender, juicy results every time.

Provided by Sabrina Modelle

Categories Dinner 1-Pot Sheet Pan Dinner

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

2 pounds chicken thighs, bone-in and skin on
1 pound marble-sized baby potatoes (or small waxy potatoes cut into bite-sized pieces)
1 tablespoon olive oil, divided
1/2 teaspoon paprika (sweet, hot, or smoked - your choice)
1 teaspoon garlic granules, or garlic powder
1 teaspoon onion granules, or onion powder
3/4 teaspoon salt
1/4 teaspoon pepper
A pinch of cayenne (optional)
1 1/2 pounds broccoli, cut into small florets
Zest of 1 lemon, to serve
Mince chives, to serve
Lemon wedges, to serve

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.

Nutrition Facts : Calories 687 kcal, Carbohydrate 38 g, Cholesterol 290 mg, Fiber 9 g, Protein 60 g, SaturatedFat 10 g, Sodium 874 mg, Sugar 4 g, Fat 36 g, ServingSize 4 servings, UnsaturatedFat 0 g

ROASTED CHICKEN BREASTS WITH POTATOES AND BROCCOLI

Roasted Chicken Breasts with Potatoes and Broccoli image

Using the spice rub from the popular "Roast Sticky Chicken-Rotisserie Style" recipe found on this site, make a complete one-skillet roasted chicken breast dinner in less than an hour.

Provided by JOYOSITY

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 14

Ingredients

2 teaspoons kosher salt
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon ground white pepper
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
2 tablespoons salted butter
2 whole bone-in chicken breasts with skin
4 medium red potatoes, cut into 1-inch wedges
3 bunches broccoli, cut into florets
1 pinch salt to taste
1 clove garlic, chopped

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.

Nutrition Facts : Calories 473.9 calories, Carbohydrate 50.2 g, Cholesterol 96.7 mg, Fat 14.6 g, Fiber 9.9 g, Protein 39.6 g, SaturatedFat 6 g, Sodium 1196.3 mg, Sugar 6.2 g

OVEN-ROASTED CHICKEN BREASTS WITH CARROTS AND RED POTATOES

Oven-Roasted Chicken Breasts with Carrots and Red Potatoes image

Oven-roasted, bone-in chicken breasts with carrots and red potatoes.

Provided by Mike Brandi

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 9

Ingredients

4 bone-in, skin-on chicken breast halves
4 cloves garlic, minced, or more to taste
2 tablespoons olive oil
1 ½ teaspoons salt, or more to taste
freshly cracked black pepper to taste
1 sprig fresh rosemary, leaves stripped and finely chopped
8 carrots, peeled and chopped
4 red potatoes, quartered
2 slices onion

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Wash chicken breasts and pat dry. Separate the skin from the meat to create a pocket on each breast.
Combine garlic, olive oil, salt, pepper, and rosemary leaves in a small bowl; stir to combine. Rub about 1/6 of olive oil mixture under the skin of each breast and rub another 1/6 on the outside of the skin. Sprinkle with additional salt and pepper if you wish.
Arrange carrots, potatoes, and onion in the bottom of a roasting pan or casserole dish and season with salt and pepper. Place chicken, skin-side up, on top of the vegetables.
Roast in the preheated oven for 30 minutes. Remove from the oven and cover with aluminum foil. Lower the temperature to 375 degrees F (190 degrees C) and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 450.3 calories, Carbohydrate 21.7 g, Cholesterol 126.6 mg, Fat 18.9 g, Fiber 4.9 g, Protein 47.3 g, SaturatedFat 4.3 g, Sodium 1081.8 mg, Sugar 7.5 g

ROSEMARY CHICKEN WITH BROCCOLI AND POTATOES

Rosemary Chicken with Broccoli and Potatoes image

This is sooo healthy and tastes sooo good! And a one-dish meal to boot! Boneless chicken breasts work just as well as bone-in (same cooking time), and don't worry if you don't have any vermouth or wine, I hardly ever make this using alcohol and I never feel like there is something missing. Green beans or asparagus can be used instead of broccoli.

Provided by krittylea21

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3/4 lb small red potato, thinly sliced
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon black pepper
4 bone in chicken breast halves, skinned
1 tablespoon olive oil
8 cloves garlic, peeled
1/2 teaspoon dried rosemary
1/8 red pepper flakes
1/4 cup dry vermouth or 1/4 cup dry white wine
1 1/2 cups reduced-sodium chicken broth, defatted
3 cups broccoli florets

Steps:

In a medium pot of boiling water, cook the potatoes for 5 minutes to blanch.
Drain well and set aside.
Meanwhile, on a sheet of waxed paper, combine the flour, 1/4 tsp black pepper, 1/4 tsp sale.
Dredge the chicken in the flour mixture, shaking off the excess.
Set aside.
In a large nonstick skillet, heat the oil until hot but not smoking, over low heat.
Add the garlic, rosemary, and red pepper flakes, reduce the heat to low and cook, during the garlic frequentl, until the garlic is golden, about 4 minutes.
Increase the heat to medium, add the chicken, and cook until golden brown, about 2 minutes per side.
Add the vermouth to the pan and cook until the liquid is reduced by half, about 1 minute.
Add the broth, potatoes, remaining 1/4 tsp of salt and black pepper, and bring to a boil.
Reduce to a simmer, cover and cook until the chicken is almost cooked through about 17 minutes.
Add the broccoli and cook, uncovered, until the broccoli is crisp-tender and the chicken is cooked through (about 3 minutes longer).

Nutrition Facts : Calories 273.7, Fat 11, SaturatedFat 2.6, Cholesterol 46.4, Sodium 384.2, Carbohydrate 24, Fiber 2.2, Sugar 0.8, Protein 21

Tips:

Use a variety of vegetables. This recipe calls for potatoes and broccoli, but you can use any vegetables you like. Some other good options include carrots, parsnips, turnips, and Brussels sprouts.
Season the chicken and vegetables well. This will help to bring out their flavor. You can use a variety of spices, such as salt, pepper, garlic powder, and onion powder.
Roast the chicken and vegetables at a high temperature. This will help to caramelize the vegetables and give them a nice crispy texture.
Let the chicken and vegetables rest before serving. This will help to keep them juicy and flavorful.

Conclusion:

This roasted chicken breasts with potatoes and broccoli is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a simple but satisfying meal, give this recipe a try.