Sheet Pan roasted chicken with smashed potatoes
The best kind of dinner is one that’s made in one pan with minimal dishes. And this sheet pan roasted chicken with smashed potatoes and broccoli does just that. You’ll love it!
INGREDIENTS
– 4-5 lb roasting chicken
– 3 tbsp unsalted butter
– 1 tbsp Dijon mustard
– 2 tsp fresh thyme leaves
– 2 tsp lemon zest
– 2 1/2 tsp kosher salt, separated
– 2 tsp freshly ground black pepper, separated
– 2 cloves garlic, grated
– 3 tbsp olive oil, separated
– 1 1/2 lb small yellow potatoes, cut in half or 1 1/2-inch pieces
– 3 cups broccoli florets
– 1/2 cup grated Parmesan cheese
– 1 recipe honey Dijon vinaigrette
INSTRUCTIONS
– Preheat oven to 425°F.
– In a small bowl, mix together the butter, Dijon mustard, thyme, lemon zest, garlic, 2 tsp salt, and 1/2 tsp black pepper. Set aside.
– Using a sharp knife or kitchen shears, remove the backbone from the chicken by cutting down both sides of the backbone. Flatten chicken, breaking the breastbone if necessary.
Loosen the chicken skin from the meat, being careful not to rip it, by gently working fingers under the skin and separating it from the meat. Work the butter mixture under the skin, and spread it over the meat. Work the mixture over the leg and thigh meat as well.
– Place the chicken, skin side up, on a parchment-lined baking sheet. Drizzle the chicken and sheet pan with 1 tbsp olive oil.
Add the potatoes, cut side down, around the chicken. Drizzle the potatoes with 1 tbsp olive oil and sprinkle with the remaining salt and black pepper.
Roast in the preheated 425°F oven until the internal temperature of the chicken breast registers 160°F, the thigh 170°F, and the potatoes are easily pierced with a knife, 45-55 minutes.
Remove the chicken from the baking sheet and set it aside to rest for 15 minutes, where the carry-over cooking will bring the breast to 165°F and the thigh to 175°F.
– Using the flat side of a water glass or measuring cup, press and smash the potatoes slightly. Add the broccoli with the potatoes and drizzle with the remaining 1 tbsp olive oil. Top with grated Parmesan cheese and return to oven until the broccoli is crisp-tender, 12-15 minutes.
– Cut the chicken to serve with potatoes and broccoli. Drizzle with the honey Dijon vinaigrette.
