This bundle includes all the ingredients to prepare an easy 1 dish meal in your oven. With the cooler weather we're getting back to using our oven more and more! Although most of us still have jam packed schedules, we thought a sheet pan dinner would make things a bit easier to get a warm & hearty meal on the table with little effort. We're sure it'll be delicious enough you'll want to eat it all and not have leftovers! 

Preheat your oven to 400°F (200°C) for a perfect balance of juicy, tender bone-in chicken and crispy, caramelized vegetables. Because bone-in, skin-on chicken breasts take longer to cook than broccoli, this recipe uses a simple two-stage roasting method so nothing gets burnt or soggy.

Ingredients

• 2 large bone-in, skin-on chicken breasts
• 3–4 medium Yukon Gold potatoes, chopped into 1-inch cubes
• 8 oz cremini mushrooms, halved (or left whole if small)
• 1 large head of broccoli, cut into bite-sized florets
• 3–4 tablespoons olive oil
• Seasoning Blend: 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme or rosemary, 1 tsp smoked paprika, salt, and freshly cracked black pepper to taste

Step-by-Step Instructions

1. Prep and Season the Chicken and Potatoes
   • Pat the chicken breasts completely dry with a paper towel (this ensures the skin gets extra crispy).
   • Toss the cubed Yukon Gold potatoes in a bowl with 1.5 tablespoons of olive oil and half of your seasoning blend.
   • Rub the remaining olive oil and seasonings all over the chicken breasts, making sure to get under the skin as well.
2. The First Roast (20 Minutes)
   • Arrange the chicken breasts in the center of a large, rimmed sheet pan, skin-side up.
   • Scatter the seasoned potatoes all around the chicken in a single layer.
   • Roast in the oven for 20 minutes.
3. Prep the Veggies
   • While the chicken and potatoes start roasting, toss your cremini mushrooms and broccoli florets in a bowl with another tablespoon of olive oil, salt, and pepper.
4. The Second Roast (20–25 Minutes)
   • Carefully pull the sheet pan out of the oven. Flip the potatoes to ensure even browning.
   • Add the mushrooms and broccoli to the empty spaces on the pan.
   • Return the pan to the oven and roast for an additional 20 to 25 minutes.
5. Check for Doneness & Rest
   • The chicken is ready when an instant-read thermometer inserted into the thickest part (without hitting the bone) reads 165°F (74°C) and the potato cubes are fork-tender with crispy edges.
   • Let the chicken rest on a cutting board for 5 minutes before slicing to keep it incredibly juicy.