Dinner Easy

American · Dinner

Herb-Crusted Chicken with Broccoli & Roasted Peppers

One sheet pan, a spice rub you'll keep making, and vegetables that roast in the chicken's juices. Dinner in 35 minutes with almost nothing to wash.

5.0 from 1 rating
  • Prep10 min
  • Cook25 min
  • Total35 min
  • Serves4
  • Per serving410 kcal

Method

6 steps

  1. Heat the oven

    Set the oven to 425°F and line a sheet pan with parchment. Pat the chicken dry; a dry surface is what makes the crust stick.

  2. Mix the rub

    Stir together the paprika, garlic powder, oregano, parsley, onion powder, salt and pepper in a small bowl.

  3. Coat the chicken

    Rub the chicken with 1 tablespoon of the oil, then press the spice mix onto every side. Lay the pieces on one half of the pan.

  4. Add the vegetables

    Toss the broccoli and peppers with the remaining oil and a pinch of salt. Spread them on the other half of the pan in a single layer so they roast instead of steam.

  5. Roast

    Bake for 22 to 25 minutes, until the chicken reaches 165°F and the broccoli edges are charred. If the chicken is done first, move it to a board and give the vegetables 5 more minutes.

  6. Rest and serve

    Let the chicken rest 5 minutes before slicing. Serve with the vegetables and a squeeze of lemon over everything.