This Sheet Pan Chicken with Broccoli, Potatoes with a creamy green herby dressing is an easy weeknight dinner when you want something healthy, balanced, and quick!
As a dietitian, I fully appreciate sheet pan dinners! They're minimal effort, minimal cooking time, easy cleanup, and a great way to get a healthy meal the whole family will love on a busy weeknight.
This sheet pan lemon chicken dinner is made with juicy chicken breast, broccoli florets, cauliflower, potatoes and a creamy Green Goddess dressing to top it all off! The best part is that you have an entire meal ready on one sheet pan.
More Easy Healthy Dinners
- Healthy Ground Chicken and Veggies Stir Fry
- Sheet Pan Chicken Fajitas with bell peppers & red onion
- Slow Cooker Chicken, Potatoes, and Green Beans
- One-Pan Unstuffed Peppers Skillet
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Key Ingredient Notes & Substitutions
This sheet pan chicken broccoli and potatoes is made with simple ingredients. Below are the main ingredients. Check the recipe card for the measurements!
For Sheet Pan Chicken & Veggies
- Chicken Breast - I use boneless skinless chicken breasts for this recipe, but chicken thighs work too, I just find them harder to cut raw. Chicken is a high quality lean protein and also provides important nutrients including iron and vitamin B6.
- Broccoli - fresh broccoli is a cruciferous vegetables that adds dietary fiber for gut health, antioxidants, and vitamin C. You can use frozen broccoli florets, but you'll need to cook them for an extra few minutes to let them thaw.
- Cauliflower - cauliflower adds a slightly sweet flavor and almost caramelizes in the oven. You’ll use a head of fresh cauliflower or you can buy pre-cut cauliflower florets. Cauliflower is another cruciferous vegetable that is high in fiber to support gut health. It also provides vitamin C, antioxidants, and potassium!
- Baby Potatoes - I like to use baby red potatoes or yukon gold potatoes for this recipe. Don't use russets because they won't hold up as well. Diced sweet potatoes work too! Potatoes serve as a source of carbohydrates which are important for energy. Potatoes also provide dietary fiber and potassium.
- Lemon - to brighten up the flavors.
- Extra-Virgin Olive Oil - you'll coat everything in olive oil before cooking it. This helps retain moisture and adds flavor! You can use avocado oil instead if you prefer.
- Spice Blend - a combination of garlic powder, coriander, paprika, and oregano to add tons of flavor.
- Kosher Salt & Black Pepper - to tie all the flavors together.
For Green Goddess Dressing
- Avocado - using a fresh avocado is an easy way to give the dressing a creamy texture and add healthy fats.
- Greek Yogurt - to add protein and creaminess. Substitutes for Greek yogurt here are cottage cheese or plant-based yogurt.
- Lemon Juice - freshly squeezed lemon juice adds brightness and enhances the other flavors. It also adds vitamin C.
- Fresh Herbs - a combination of fresh parsley, dill and mint add tons of flavor and antioxidants.
- Spinach - baby spinach adds sweetness and nutrients like antioxidants, iron, and vitamins C and K. You can substitute with kale or other greens if you want.
- Garlic - raw garlic adds a ton of flavor to this green dressing. The fresh garlic clove also adds allicin, a powerful antioxidant.
- Extra Virgin Olive Oil - extra virgin olive oil has a robust flavor and heart-healthy fats that are also important for brain health and hormone health. You can substitute with avocado oil if you like a more mild flavor.
- Kosher Salt and Black Pepper - just a little salt and pepper to tie all the flavors together. You can use sea salt if you prefer.
- Water - a little water is optional to thin it out to your desired consistency.
How to Make Sheet Pan Chicken, Broccoli, and Potatoes
Below are the instructions for how to make this recipe with some photos that I hope are helpful! Check out the recipe card at the bottom for the full recipe.
- Step 1: Preheat the oven to 425℉ (218°C) and line a large baking sheet with parchment paper sprayed with olive oil or cooking spray. Cut the raw chicken into 1-2 inch pieces and chop the broccoli, cauliflower, and potatoes. Cut the lemon into wedges. In a large bowl or directly on the sheet pan in a single layer, combine the chicken, broccoli, cauliflower, and potatoes with the olive oil and seasoning blend. Toss until everything is well coated.
- Step 2: Add everything to the sheet pan. Make space for the lemon wedges and add them to the sheet pan with the chicken and vegetables. Bake in the preheated oven for 20-25 minutes until the chicken reaches an internal temperature of 165℉ (75°C). Amount of time will vary depending on your oven.
- Step 3: While everything is roasting, make the dressing by combining the ingredients in a blender or food processor. Blend until smooth, adding cold water to thin it out as needed. Give it a taste and add more salt or lemon juice to taste.
- Step 4: When the chicken and veggies are done cooking, squeeze the lemon on top and serve with the Green Goddess dressing.
Hint: serve with the dressing on the side so everyone can add as much as they want.
Video of How to Make Sheet Pan Chicken, Broccoli and Potatoes
Here's a video showing how to make this recipe that I hope is helpful!
Dietitian Tip
Making sheet pan meals like this chicken dinner is one of the easiest ways to get a complete meal on the table in record time! Just chop, season, and bake. I make the dressing and clean up the kitchen while everything is in the oven. That way after dinner there's only the dishes I ate off of to wash.
Variations
The great thing about this chicken sheet pan dinner is you can customize to your taste! Below are some ideas but feel free to get creative.
- Spicy - add red pepper flakes or cayenne pepper to spice it up.
- Cheesy - add shredded parmesan cheese or creamy feta cheese in the final few minutes of cooking.
- Italian - use Italian seasoning in place of paprika & coriander for more of an Italian flavor.
Try my Sheet Pan Fajitas if you want another easy dinner!
Meal Prep and Storage for Sheet Pan Chicken, Broccoli, and Potatoes
- Meal Prep - chop the vegetables & chicken ahead of time and also marinade it in an airtight container the refrigerator for up to 12 hours. You can also make the dressing in advance so that when it comes time to make the sheet pan meal, all that's left to do is throw everything on a sheet pan and cook it.
I suggest storing the sheet pan meal separately from the Green Goddess dressing
- For chicken & vegetables - store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- For Green Goddess Dressing - store Green Goddess Salad Dressing in an airtight container like a mason jar in the fridge for up to 3-4 days.
Expert Tips
- Chop the vegetables into relatively small pieces so they cook through.
- I suggest marinading everything for at least 15-30 minutes (up to 12 hours) for the best results and flavor.
- Be sure to spread the chicken and vegetables in an even layer on the baking sheet so that the air can circulate and cook everything through.
- The best way to tell for sure that your chicken is done is to measure the internal temperature with an instant read meat thermometer. Chicken is done when it reaches a temperature of 165℉ (75°C).
FAQ
While healthy means something different to everyone, this recipe is a nutrient-rich option. Chicken provides high quality protein, iron, and zinc. The vegetables provide several nutrients including dietary fiber to support gut health. Adding the dressing provides fresh herbs which are high in antioxidants and avocado that contains heart healthy fatty acids.
The best way to tell that your chicken is done is to check it with an instant-read meat thermometer. The chicken is fully cooked when the internal temperature reaches 165℉ (75°C).
This green goddess dressing is herbaceous, tangy, and creamy. It is very flavorful and the fresh herbs and lemon shine through. It has a refreshing taste and is surprisingly smooth!
Absolutely! If you use chicken thighs, they may take slightly longer to cook.
Related
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Perfect for Pairing
These are my favorite dishes to serve with sheet pan chicken, broccoli, and potatoes:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Roasted Sheet Pan Chicken, Broccoli, and Potatoes
Equipment
Ingredients
- 1 lb boneless, skinless chicken breasts (or chicken thighs)
- 2 cups broccoli florets
- 2 cups cauliflower florets
- ½ lb baby potatoes (I use gold potatoes)
- 1 large lemon
- 3 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- 2 teaspoon oregano
- 2 teaspoon paprika
- 1 teaspoon coriander
- 1 teaspoon kosher salt (use ½ teaspoon if you're sensitive to salt)
- ½ teaspoon black pepper
For Green Goddess Dressing
- ½ medium avocado
- ½ cup Greek yogurt
- ½ cup parsley, loosely packed
- ¼ cup fresh dill, loosely packed
- ¼ cup fresh mint, loosely packed
- ½ cup spinach
- 2 tablespoon lemon juice
- 1 clove garlic
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- 1-2 tablespoon water (to thin it out as needed)
Instructions
- Preheat the oven to 425℉ (218°C) and line a large baking sheet with parchment paper sprayed with olive oil or cooking spray. Cut the chicken into 1-2 inch cubes and chop the broccoli, cauliflower, and potatoes. Cut the lemon into wedges.
- In a large bowl or directly on the sheet pan in a single layer, combine the chicken, broccoli, cauliflower, and potatoes with the olive oil and seasoning blend. Toss until everything is well coated. Make space for the lemon wedges and add them to the sheet pan with the chicken and vegetables.
- Bake in the preheated oven for 20-25 minutes until the chicken reaches an internal temperature of 165℉ (75°C). Amount of time will vary depending on your oven.
- While everything is roasting, make the dressing by combining the ingredients in a blender or food processor. Blend until smooth, adding cold water to thin it out as needed. Give it a taste and add more salt or lemon juice to taste.
- When the chicken and veggies are done cooking, squeeze the lemon on top and serve with the Green Goddess dressing.
Video
Notes
- Chop the vegetables into relatively small pieces so they cook through.
- I suggest marinading everything for at least 15-30 minutes (up to 12 hours) for the best results and flavor.
- Be sure to spread the chicken and vegetables in an even layer on the baking sheet so that the air can circulate and cook everything through.
- The best way to tell for sure that your chicken is done is to measure the internal temperature with an instant read meat thermometer. Chicken is done when it reaches a temperature of 165℉ (75°C).
- Meal Prep - chop the vegetables & chicken ahead of time and also marinade it in an airtight container the refrigerator for up to 12 hours. You can also make the dressing in advance so that when it comes time to make the sheet pan meal, all that's left to do is throw everything on a sheet pan and cook it.
- For chicken & vegetables - store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- For Green Goddess Dressing - store Green Goddess Salad Dressing in an airtight container like a mason jar in the fridge for up to 3-4 days.
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