Another reason this dish is so popular is that it works for any eating style. It’s naturally gluten-free, high in protein, full of fiber and minerals, and can be made low-carb by reducing the potatoes. You can also add lemon slices, drizzle with garlic butter, or finish with freshly grated Parmesan for variation. The end result is always the same: a complete, satisfying dinner that tastes like home. Whether served alone or with a side salad, rice, or warm bread, this dish delivers rustic comfort and bright, herb-infused flavor in every bite.
Ingredients
2 large chicken breasts or 4 chicken thighs, cut into chunks
3 cups broccoli florets
3–4 medium potatoes, peeled and cubed
1 medium onion, diced
3 tbsp olive oil
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp paprika
1/2 tsp crushed red pepper flakes (optional)
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Place broccoli, potatoes, and onions on a large baking pan.
Add chicken pieces on top.
Drizzle olive oil over everything, then sprinkle garlic, oregano, thyme, parsley, paprika, crushed red pepper, salt, and pepper.
Toss everything well so the seasonings coat all ingredients evenly.
Spread into an even layer.
Bake for 30–40 minutes, stirring halfway through, until potatoes are tender and chicken is cooked through with golden edges.
Serve warm with extra parsley or lemon if desired.