Sheet-Pan Garlic-Chili Chicken with Roasted Broccoli & Red Potatoes
This quick and flavorful sheet-pan dinner features juicy garlic-chili chicken breasts, roasted broccoli, and crispy red potatoes. Perfect for busy weeknights, it comes together in under 20 minutes with minimal cleanup.
- 4 pieces boneless, skinless chicken breasts
- 2 cups small red potatoes, quartered
- 3 cups broccoli florets
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp chili paste (such as sambal oelek or sriracha)
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 4 pieces lemon wedges, for serving
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Instructions
Preheat oven to 475°F (245°C). Line a large sheet pan with parchment paper or foil.
⏱️ 2 minutes 🌡️ 475°FIn a small bowl, mix olive oil, minced garlic, chili paste, smoked paprika, salt, and black pepper. Toss chicken breasts with half the mixture, and the red potatoes and broccoli with the rest.
⏱️ 3 minutesArrange chicken, potatoes, and broccoli in a single layer on the sheet pan. Roast for 12-14 minutes until chicken is cooked through and vegetables are tender and starting to brown.
⏱️ 14 minutes 🌡️ 475°FRemove from oven, squeeze lemon wedges over the chicken and vegetables, and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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