Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 lb baby potatoes, halved or quartered depending on size
- 3 cups broccoli, or your vegetable of choice
- 1/3 cup olive oil
- 3 cloves garlic, minced
- 2 Tbsp. Roasted Vegetable Seasoning
Directions
Preheat oven to 400F.
Combine marinade ingredients (olive oil, garlic, and Roasted Vegetable Seasoning) in a resealable bag. Remove 2 Tbsp. to use later on potatoes and vegetables. Add chicken to the back, seal, and combine. Let marinade for 20-30 minutes.
Line a large sheet pan with sides with foil and spray with cooking spray.
Add the potatoes, and 1 Tbsp. of the reserved marinade to the pan. Sprinkle with more Roasted Vegetable Seasoning, if desired. Bake potatoes for 15 minutes at 400F.
After the 15 minutes are up, remove the sheet pan, add the broccoli, and toss with remaining tablespoon of marinade. Then add the chicken and return to the oven for 18-20 minutes, or until your chicken reads 165F.