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Sheet Pan Chicken Thighs with Roasted Potatoes and Broccoli


4 chicken thighs, boneless and skinless

4 medium size golden potatoes, cubed

2 tbsp Clearly by Best Choice Olive Oil

1/2 tsp Best Choice Salt

1/2 tsp Clearly by Best Choice Ground Pepper

1 tsp Clearly by Best Choice Canadian Chicken Seasoning

1 tsp Clearly by Best Choice Garlic Powder

2 cups broccoli florets

4 lemon wedges (optional)

Some think one-pot recipes are great, but we believe sheet-pan recipes are even better! Baking is simple, and clean up is even easier with our Sheet Pan Chicken Thighs with Roasted Potatoes and Broccoli recipe. All you need is chicken, potatoes, and broccoli, and away you go. Grab them from your local grocery today and start baking!


Preheat the oven to 400°F.

Spray a baking sheet with Clearly by Best Choice cooking spray.

Place the cubed potatoes on the baking sheet and drizzle 1 tbsp olive oil over the top.

Roasting the Potatoes

Season the potatoes with the salt and pepper then toss to evenly distribute.

Bake for 15 minutes and then remove pan from oven.

Add the chicken thighs and broccoli to the baking sheet.

Add the chicken and broccoli to the sheet

Sprinkle the chicken and broccoli with the Canadian chicken seasoning and garlic powder. Toss to coat everything evenly.

Continue baking for 25 minutes or until the chicken reaches an internal temp of 165°F.

Remove the sheet pan from the oven and let the contents cool for 5 minutes.

Baked ingredients

Serve the dish with the lemon wedges, if desired. Enjoy!

Finished sheet pan chicken thigh recipe

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