Quick Weeknight Meal–Roasted Chicken Thighs with Potatoes and Broccoli

This meal was so quick to prepare (and so delicious) that I don’t even have a picture of it (instead, here’s a picture of Jackson making a funny face).

And it was super easy to clean up.



2-3 lbs chicken thighs (mine were boneless, skin on)

2 lbs potatoes, cut into 1-2″ chunks (I used golden potatoes, but any kind will do)

1 onion, cut into 1-2″ chunks

1 bag of broccoli florets (or 1 head of broccoli)

Salt & pepper to taste

Simple spice blend for chicken (I used garlic powder, cumin, paprika, and salt)


Preheat oven to 425.

Put the potatoes and onion into a large baking dish. Drizzle with olive oil and sprinkle with salt & pepper (or garlic salt). Roast potatoes and onion for 25 minutes. While veggies are roasting, sprinkle the chicken with the spice blend.

After 25 minutes, remove baking dish from oven, and arrange the chicken over the  bed of potatoes and onions. Return pan to the oven and roast for an additional 25 minutes.

With about 10 minutes left, sauté the broccoli in olive oil (or your cooking fat of choice). I did this in my wok and added a little bit of water so that it could steam slightly and cook a little faster.

After 25 minutes, I turned on the broiler for about 5 minutes just to crisp up the skin of the chicken a little bit.

This resulted in a delicious meal with tender potatoes that had absorbed the juices from the chicken. And it only required about 10-15 minutes of hands on time.



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