This sheet pan chicken and veggies dinner gives small potato pieces a head start, then adds boneless thighs, broccoli and red onion. Savory Dust goes on near the end to season the pan without a heavy coating.
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
Give potatoes a head start. Heat oven to 425°F (220°C). Toss potatoes with 1 tablespoon oil on an 18-by-13-inch rimmed metal sheet pan. Spread out and roast for 15 minutes.
Add chicken and vegetables. Pat chicken dry without rinsing. Toss broccoli and onion with 2 teaspoons oil. Turn the potatoes, then arrange chicken and vegetables among them in a single layer. If crowded, divide between two pans rather than piling ingredients.
Roast together. Roast for 15 minutes. Mix Savory Dust with the remaining teaspoon oil, water and lemon juice. Keep the bowl away from raw-poultry utensils until ready to brush.
Season and finish. Brush the mixture over chicken and toss a little through the vegetables. Roast another 10–20 minutes until each thigh reaches 165°F (74°C), potatoes are fork-tender and broccoli stems yield to a knife. Remove cooked pieces to a clean plate if other items need longer; vegetables touched by raw chicken juices must also reach 165°F.
Serve from the pan. Use clean utensils to portion the chicken and vegetables. Spoon a little of the hot pan juices over the potatoes. If the pan is dry, a squeeze of lemon at the table is enough; avoid adding extra seasoning before tasting.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
Small potato chunks still take longer than broccoli and boneless thighs. Their head start helps the full tray finish closer together without turning the broccoli to mush.
WHAT SIZE SHEET PAN WORKS?
Use an 18-by-13-inch rimmed metal sheet pan. If your ingredients overlap heavily, use two pans and rotate their positions during cooking. Crowding traps steam and slows browning.
CAN I USE BONE-IN THIGHS?
This method is timed for boneless skinless thighs. Bone-in pieces need a different cooking sequence; using them here can leave the potatoes and broccoli done well before the chicken.
CAN I REPLACE THE BROCCOLI?
Cauliflower florets of similar size are a practical alternative, but may need extra time. Very soft vegetables such as zucchini release more water and should not be treated as an identical swap.
WHAT IF THE CHICKEN FINISHES FIRST?
Move safely cooked chicken to a clean plate and keep it covered while the vegetables finish. Check the potatoes with a knife and verify any vegetables exposed to raw chicken juices reach 165°F (74°C).
WHY IS MY TRAY WATERY?
Wet produce, crowded pieces and a deep dish encourage steaming. Dry the vegetables after washing, leave space around the food and use a shallow metal pan.
HOW SHOULD I STORE LEFTOVERS?
Refrigerate in a shallow covered container within two hours, or one hour above 90°F (32°C). Keep at 40°F (4°C) or colder and use within 3–4 days. Reheat leftovers to 165°F (74°C). Broccoli will soften when reheated; a covered pan with a splash of water keeps the chicken moist.
This mango salsa recipe combines ripe mango, red onion and lime with a small amount of Spicy Dust. Cut the fruit into small even pieces and let the salsa stand briefly before serving.
