Substitutions

• Chicken thighs for chicken breasts: Boneless skinless thighs work well and usually stay especially juicy, though cooking time may vary depending on their size.
• Yukon gold potatoes for red potatoes: Small Yukon gold potatoes have a buttery texture and roast beautifully when cut into bite sized pieces.
• Green beans for broccoli: Trimmed green beans are a great choice if broccoli is not popular at your house.
• Cauliflower for broccoli: Cauliflower florets roast well with the same seasoning and develop delicious browned edges.
• Avocado oil for olive oil: Avocado oil can be used in the same quantity if that is what you keep in the pantry.
• Homemade everything seasoning for store bought: If you already have sesame seeds, poppy seeds, dried garlic, dried onion, and salt, you can mix your own blend.

Variations

• Cheesy chicken version: Sprinkle a little shredded mozzarella or Parmesan over the chicken during the last few minutes of baking.
• Extra vegetable version: Add sliced bell peppers, cauliflower florets, or trimmed green beans to stretch the meal for a larger family.
• Lemony version: Squeeze fresh lemon juice over everything just before serving to brighten the roasted flavors.
• Spicy version: Add a pinch of crushed red pepper to the everything seasoning if your family likes a little heat.
• Ranch version: Sprinkle a small amount of dry ranch seasoning over the vegetables along with the everything bagel blend.
• Sweet potato version: Swap the red potatoes for small cubes of sweet potato for a slightly sweeter contrast with the savory chicken.

Tips and Tricks

• Cut the potatoes evenly: Similar sized pieces cook at a similar pace, which means fewer undercooked potatoes hiding on the pan.
• Do not crowd the sheet pan: Give the ingredients some room so they roast rather than steam.
• Use a thermometer for the chicken: Checking for 165 degrees Fahrenheit takes the guesswork out of deciding whether the chicken is done.
• Keep an eye on the broccoli: If your florets are very small, they may brown before the potatoes are ready, so cut them generously.
• Press the seasoning onto the chicken: A gentle press helps those sesame seeds and dried aromatics stay on the chicken instead of falling onto the pan.
• Line the pan if cleanup matters most: Parchment paper can make washing up even quicker, which I appreciate on especially busy nights.
• Let the chicken rest before slicing: Five quiet minutes on the pan helps keep every piece juicy.
• Double the recipe with two pans: If you are feeding a bigger group, divide the ingredients between two sheet pans so everything still has enough room to roast.

Serving Ideas

• Simple green salad: A crisp salad with a light vinaigrette gives you a fresh contrast to the roasted chicken and potatoes.
• Warm dinner rolls: Soft rolls are always welcome at our table, especially for catching any savory juices left on the plate.
• Garlic bread: If your family never considers a meal complete without bread, a tray of garlic bread fits right in.
• Fresh fruit: Sliced apples, grapes, melon, or berries make an easy kid friendly side that requires almost no extra work.
• Creamy dipping sauce: Ranch, garlic yogurt sauce, or honey mustard gives everyone something fun for dipping the chicken and vegetables.
• Extra roasted vegetables: If you are feeding a crowd, add another sheet pan of carrots, cauliflower, or green beans.

Storage and Make Ahead Tips

• Refrigerate leftovers promptly: Store cooled chicken, potatoes, and broccoli in an airtight container in the refrigerator for up to 3 to 4 days.
• Keep portions together for lunch: Divide leftovers into individual containers so you can grab a complete meal from the refrigerator the next day.
• Reheat in the oven for better texture: A short trip through a hot oven helps revive the roasted edges better than the microwave.
• Use the microwave when time matters: Microwave individual portions until hot throughout when you need lunch on the table quickly.
• Prep the vegetables in advance: Cut the potatoes and broccoli earlier in the day and refrigerate them separately until you are ready to season and roast.
• Prep the chicken ahead too: Cut the chicken breasts into portions and keep them covered in the refrigerator, then add the oil and seasoning shortly before baking.
• Freeze the cooked chicken separately: If you want to freeze leftovers, the chicken will hold up better than the broccoli. Wrap portions well and freeze for a future lunch or quick dinner.