Pappy's One Pan Chicken and Veggies

Ingredients

• 1.5–2 lbs chicken thighs or breasts

• 3 cups broccoli florets

• 3–4 medium potatoes, diced into 1-inch pieces

• 2–3 carrots, sliced

• 3–4 tbsp olive oil

• 2–3 tbsp Pappy’s seasoning (any blend you like—garlic, fajita, or all-purpose works great)

• 1 tsp salt (optional, depending on seasoning)

• 1/2 tsp black pepper

• 1 tsp paprika (optional for extra color/flavor)

• 2 cloves garlic, minced (optional)

Instructions

1. Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.

2. Prep the veggies:
   Toss potatoes and carrots with about 1.5 tbsp olive oil and half of the seasoning. Spread them on the pan first since they take longer to cook.

3. Start roasting:
   Bake potatoes and carrots for 15 minutes.

4. Prep chicken & broccoli:
   While veggies start roasting, toss chicken with remaining olive oil and seasoning. Toss broccoli lightly with a little olive oil and pinch of salt.

5. Add to pan:
   Remove pan after 15 minutes. Push veggies to the sides and add chicken + broccoli to the sheet pan.

6. Finish baking:
   Bake everything together for another 20–25 minutes, or until chicken is cooked through (165°F internal temp) and veggies are tender and lightly browned.

7. Serve:
   Optional squeeze of lemon or drizzle of extra olive oil right before serving.

Total Time

About 40–45 minutes