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Dinner recipe · from the recipe book

Sheet-Pan Chicken Thigh, Potato and Broccoli Salad

Juicy oregano-roasted chicken thighs, crisp-edged red potatoes and charred broccoli tumble over cool, crunchy romaine with a bright lemon dressing and salty Parmesan.

Sheet-Pan Chicken Thigh, Potato and Broccoli Salad

Ingredients

  • 1¼ lb600 gChicken thighs, boneless skinlesstrimmed
  • 3 small500 gRed potatoescut into 3/4-inch chunks
  • 3⅓ cups florets300 gBroccolicut into bite-size florets
  • 1 medium110 gRed onioncut into thin wedges
  • 7½ cups chopped350 gRomaine lettucechopped
  • ¼ cup50 gOlive oil
  • 1 lemon, juiced45 gLemon juice
  • 2 tsp4 gLemon zest
  • 3 cloves9 gGarlicminced
  • 2 tsp2 gDried oregano
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 2 tsp10 gYellow mustard
  • 1 tsp7 gHoney
  • ⅓ cup grated30 gGrated Parmesan
  • ¾ tsp4 gSalt
  • ¾ tsp2 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Prepare the vegetables: chunk the red potatoes, cut the broccoli into florets, cut the red onion into wedges, chop the romaine and mince the garlic.
  3. On the sheet pan, toss the red potatoes with one-third of the olive oil, half the salt and half the black pepper. Spread out and roast for 10 minutes.
  4. Meanwhile, in a bowl, rub the chicken thighs with one-third of the olive oil, half the garlic, the oregano, the paprika, and the remaining half of the salt.
  5. Push the potatoes to the sides, lay the chicken thighs in the center, and scatter the broccoli and red onion around them. Roast 20 to 25 minutes, until the potatoes are browned and the chicken reaches 165°F (74°C) inside.
  6. While it roasts, whisk the dressing: the remaining third of the olive oil, the lemon juice, lemon zest, the remaining half of the garlic, the mustard, the honey and the remaining half of the black pepper.
  7. Rest the chicken 5 minutes, then slice it.
  8. Toss the romaine with half the dressing and divide among 4 plates. Top with the warm potatoes, broccoli, red onion and sliced chicken, drizzle with the remaining half of the dressing, and finish with the Parmesan.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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