How to Make Roasted Chicken Breasts with Potatoes and Broccoli - A Step-by-Step Guide

Roasted chicken breasts with potatoes and broccoli is a classic and comforting dish that is perfect for any night of the week. This recipe is not only easy to make, but it's also incredibly tasty and satisfying. The combination of tender and juicy chicken breasts, crispy and flavorful roasted potatoes, and perfectly cooked broccoli makes for a delicious and wholesome meal that the whole family will love.

One of the best things about this recipe is that it is incredibly versatile. You ...

Read more Snack recipes

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

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Servings: 4
  • Yield: 4 servings

  • 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

    474 cal.

    • Total Fat: 15g
    • Saturated Fat: 6g
    • Cholesterol: 97mg
    • Sodium: 1196mg
    • Total Carbohydrate: 50g
    • Dietary Fiber: 10g
    • Total Sugars: 6g
    • Protein: 40g
    • Vitamin C: 220mg
    • Calcium: 151mg
    • Iron: 5mg
    • Potassium: 1946mg