Batch Sheet-Pan Chicken and Vegetables

Ingredients

• boneless, skinless chicken thighs, trimmed2 lb (900 g)
• olive oil2 tbsp (30 ml)
• smoked paprika2 tsp (5 g)
• garlic powder1 tsp (3 g)
• dried oregano1 tsp (3 g)
• fine salt1/2 tsp (3 g)
• ground black pepper1/4 tsp (1 g)
• baby potatoes, halved1 lb (450 g)
• broccoli florets3 cups (300 g)
• carrots, cut into 2-inch pieces2 medium (200 g)
• red onion, cut into wedges1 large (150 g)
• lemon, cut into wedges1 medium (60 g)

Directions

1. 1

   Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.

2. 2

   Toss the potatoes and carrots with 1 tbsp olive oil and half the spices, spread them out, and roast 12 minutes.

3. 3

   Toss the chicken with the remaining oil and spices. Add the chicken, broccoli, and onion to the pan, pushing the vegetables to the edges and keeping the chicken in the center.

4. 4

   Roast 18 to 20 minutes, until the chicken reaches 165°F (74°C) and the potatoes are tender when pierced.

5. 5

   Squeeze the lemon wedges over the whole pan and cool 15 minutes.

6. 6

   Divide among four containers with the pan juices and refrigerate up to 4 days.

Developed and kitchen-tested by The Meal Prep Plans Team — every recipe is cooked in a real Sunday batch-cook before it is published.