Sheet Pan Chicken and Vegetables for One
Chicken drumsticks, sweet potatoes and broccoli make up this infinitely riffable sheet pan dinner seasoned with a mix of garlic powder, cumin and oregano. The vegetables soak up some of the rendered chicken fat, infusing them with even more flavor. This recipe serves just one person, but you can easily scale it up to feed more. Use it as a blueprint to come up with your own sheet pan dinner by picking your favorite cut of chicken, vegetables and seasoning blend.
Storage: Refrigerate for up to 4 days.
Ingredients
Directions
Active:
10 mins|
Total: 40 mins
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Step 1
Position a rack in the middle of the oven and preheat to 400 degrees. Line a sheet pan (any size, but a quarter-sheet is perfect) with parchment paper.
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Step 2
Add the chicken, sweet potato and broccoli to the sheet pan. Drizzle with the olive oil. Sprinkle with the salt, black pepper, garlic powder, cumin and oregano, and toss until the chicken and vegetables are evenly coated. Roast for 30 to 35 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 165 degrees when checked in the thickest part of the meat away from the bone. Remove the pan from the oven.
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Step 3
Carefully move the rack so it is positioned 5 to 6 inches from the broiling element, and set the oven to broil (high, if you have a choice). Return the sheet pan to the oven and broil for about 2 minutes, or until browned to your liking. (If your broiler is on the bottom, transfer the pan to the broiler drawer.) Serve hot, with lemon wedges for squeezing over.
Substitutions
Drumsticks >> any other bone-in, skin-on chicken part, though you may need to adjust the cooking time.
Sweet potato >> Fingerlings, russets, red or other potatoes.
Broccoli >> Cauliflower, carrots, parsnips or other hardy vegetables.
The listed spices >> Your favorite seasoning blend.
