Sheet-Pan Chicken and Cheesy Broccoli
Updated Oct. 30, 2024
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3½pounds bone-in, skin-on chicken thighs and drumsticks (about 12 pieces), patted dry
- Salt and black pepper
- 2tablespoons extra-virgin olive oil
- 2teaspoons Italian seasoning
- 1pound broccoli
- 1tablespoon capers, drained
- ½cup grated sharp Cheddar cheese
- ¼cup freshly grated Parmesan
- Chopped parsley, for garnishing
- Lemon wedges, for serving
- Cooked rice or crusty bread (optional), for serving
Nutritional analysis per serving (4 servings)
1170 calories; 82 grams fat; 24 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 15 grams polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 80 grams protein; 1483 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. On a large rimmed sheet pan, season chicken with salt and pepper. Add oil and Italian seasoning and toss to evenly coat. Arrange in a single layer, skin-side up, and roast until golden, juicy and cooked through, 30 minutes.
- Step 2
Meanwhile, separate the broccoli head from the stalk. Cut the head into small, 1½-inch florets. Trim off the tough end of the broccoli stalk, then peel the tender stem and thinly cut crosswise into ⅛-inch-thick slices. You should have about 6 cups of broccoli.
- Step 3
Transfer chicken to a serving platter (or divide among 4 plates). Add broccoli and capers to the sheet pan and toss to evenly coat in the chicken drippings. Spread in an even layer and roast for 5 minutes. Push the broccoli together toward the center of the pan (to minimize gaps) and sprinkle with the Cheddar and Parmesan. Roast until broccoli is crisp-tender and cheese is melted, 5 minutes longer.
- Step 4
Divide the cheesy broccoli and capers among the 4 serving plates and garnish with parsley. Serve with lemon wedges plus rice or crusty bread on the side, if desired.
Private Notes
Comments
This looked like a good recipe to try. Until I checked the nutrition info and found that each serving has 1170 calories. I am a 78 year old woman and my daily calorie requirement is 1500 calories per day! There is such a disconnect between the NY Times Well column and the cooking section. The Well section advises eating lots of bright colored fruits and vegetables, healthy oil like olive oil, healthy fish such as salmon and whole grains. I wish there were more 500 calorie meals.
Hi Suzanne, Even though this recipe claims it makes 4 servings, there are "about" 12 pieces of chicken. I almost never eat more than 1 piece of chicken at a meal and feel plenty full (I'm 67 and active). It's possible that the assumed size of the servings is the culprit.
The nutrition information appears to be for all 4 servings. If you divide the nutrition information by 4, the calories, protein, fat, etc. all make a lot more sense. That being the case, the total calories are less than 293 and 20 grams of protein per serving.
i completely forgot to add the capers but it was delicious nonetheless! followed the advice of others and cooked all on one sheet pan.
Doesn't the chicken get cold during the 10 minutes the broccoli is cooking?
Used Moroccan spice blend (delicious) instead of Italian. Agree with others that it works to cook the broccoli with the chicken part way through...
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