Easy One Pan Chicken, Potatoes and Broccoli
You can be loose with the vegetable measurements and use whatever you have on hand, or that’s in season. See post above for more details.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Category: Main Dish
- Diet: Gluten Free
Ingredients
Units
- 4 bone-in, skin-on chicken breasts
- 6 medium, red potatoes, cut into bite-size pieces
- 1 red onion, cut into wedges
- 1 bunch green beans
- 4 tablespoons ghee, duck fat, tallow, or lard, melted
- Celtic sea salt
- Freshly ground black pepper
- 1 bunch baby broccoli
- 1 pint cherry tomatoes
- 1/4 cup chopped flat-leaf parsley
Instructions
- Preheat the oven to 400 degrees F and adjust the rack to the middle position. Place the chicken breasts, potatoes, onion and green beans on a baking sheet lined with parchment paper. Using a pastry brush, brush the chicken and vegetables with ghee. Sprinkle with sea salt and black pepper. Roast for 35 minutes.
- Remove the sheet pan from the oven and add the broccoli and cherry tomatoes to the pan and brush with ghee. Place pan back in the oven and roast for an additional 15 minutes, or until vegetables are just turning golden brown and chicken is cooked through. Sprinkle with flat leaf parsley and serve.
Nutrition
- Serving Size: Serves 4