When you only need a mixing bowl, then can line an aluminum pan to make for just ONE dish! It’s so simple, healthy ingredients, so also whole 30 approved. Plus, it’s pretty easy to make, so get the kids involved play a board game while the dish is in the oven.
If you’re in a time crunch, use your favorite spice mix instead of making one like below.
- 1 pound chicken thighs, boneless skinless
- 1/2 pound potatoes, cut into bite-sized pieces
- 1 tablespoon olive oil, divided
- 1 tsp ranch powder
- 1 tsp seasoning salt
- 1/4 teaspoon pepper
- A pinch of cayenne
- 1 head broccoli, cut into small florets
- 1 lemon, zested and juiced (to serve)
- Fresh dill and crumbled feta, to serve (optional)
- Lemon wedges, to serve
Place baking sheet in oven and preheat to 425°F for at least 15 minutes. Toss all the seasoning in a bowl and stir. Divide and use on all parts.
Combine the chicken, 2 tsp olive oil, and potatoes in a bowl. Sprinkle with 3/4 of the seasoning you made. Toss the chicken and potatoes with the oil and spice, mixing until everything is evenly coated.
On a baking sheet (I recommend lining with aluminum foil to save cleaning), scatter the potatoes and the chicken. Place the pan with the chicken and potatoes in the oven. Roast for 15 minutes.
While chicken and potatoes are cooking, toss the broccoli in a clean mixing bowl with the remaining 1/2 tablespoon of olive oil and sprinkle with the remaining seasoning mixture. Remove the pan from oven. Use tongs to flip the chicken and potatoes. Arrange the broccoli to the side of the pan. (Note: I keep it separate to make sure if one part doesn’t cook as quickly, I can easily remove the cooked pieces.)
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.
Rest chicken thighs for 5 minutes before serving. Sprinkle the chicken, broccoli, and potatoes on the sheet pan with lemon juice, feta, and fresh herbs.