Sheet Pan Chicken
Chile-lime sheet pan chicken is roasted with veggies for a simple, flavorful all-in-one dinner
Servings: 4 servings
Ingredients
- 1/4 cup lime juice
- 3 tablespoons olive oil divided use
- 2 tablespoons sauce from a can of chipotles in adobo
- 2 cloves garlic minced
- 1/4 cup finely chopped cilantro
- 1 teaspoon fine sea salt plus more as needed
- 1/2 teaspoon ground black pepper plus more as needed
- 1 pound chicken thighs bone-in
- 1 pound chicken drumsticks
- 12 ounces baby red potatoes
- 12 ounces broccoli
Instructions
- In a bowl or liquid measuring cup, whisk together lime juice, 2 tablespoons olive oil, adobo sauce, garlic, cilantro, salt and black pepper.
- Place the chicken in a large resealable plastic bag and pour in the marinade. Seal and turn the bag to make sure the chicken is coated. Place in the refrigerator for 30-60 minutes to marinate.
- While the chicken is marinating, halve the potatoes and cut the broccoli into florets. Place the potatoes and broccoli in a bowl and add the remaining 1 tablespoon of oil along with a sprinkle of salt and pepper, tossing to coat.
- Preheat oven to 425°F. If you like, line a rimmed baking sheet with parchment or foil.
- Transfer the chicken to a sheet pan, discarding the marinade. Bake for 10 minutes, then remove the sheet pan from the oven and carefully spread the potatoes and broccoli around the chicken.
- Bake for an additional 25-30 minutes, or until the chicken skin is crisp and the internal temperature reaches 165°F.
