Recipe: One-Pan Roasted Chicken and Broccoli {Bobby Deen}

by Cate on March 31, 2014

Looking for a quick and easy dinner that is no muss, no fuss? This one-pan dish from celebrity chef Bobby Deen might be just the thing.

WPIR - dinner-001

Last week, Nick and I were having a healthy debate about vegetables. Namely which ones he would and wouldn’t eat. I was complaining that there were so few vegetables the kids like, but, really, as we began listing what they would eat (tomatoes, cucumbers, artichokes, broccoli, and sometimes carrots), it’s not terrible. I just can’

Ya feel me?

So they both promised to be a little more willing to try more things, and I promised to not complain as much.


And then, as luck would have it, I found another broccoli recipe.

Of course.

But really, there is no way you can skip this one.

I mean, it’s SO simple. Chop the broccoli and toss it in a roasting pan for ten minutes with a few ingredients. Chop the chicken and mix it with a few ingredients and toss it in aforementioned roasting pan.

Dinner is done in twenty minutes.

Thank you, Bobby Deen.


I plated Nick’s dinner after Madeline and I ate, because he was finishing up a school project. He hoover’d the entire plate and then, spying the leftover chicken and broccoli on the baking pan, asked if that was being saved for anything special.

And then it was no holding him back.

He declared the chicken “the best ever,” praise I found slightly surprisingly because, while the chicken is good, I wouldn’t have thought it was earth-shattering.

But if you think I’m going to complain about a clean plate…

Both kids ate all their dinner. Madeline eating just enough to secure a few Thin Mints for dessert. Enough dinner leftover for two kid meals.

No, not those kid meals.

All better now.

All broccoli. All the time.

Make it and join the Clean Plate Club.

Although I got this recipe from an issue of People magazine, it comes from Bobby’s new cookbook, Everyday Eats. A compilation of recipes, all 350 calories or under (this one is 272 calories per serving), and under 30 minutes. I might need to add this one to the list.

One-Pan Roasted Chicken and Broccoli
Recipe courtesy of Bobby Deen

2 pounds broccoli, cut into bite-size florets
2 tablespoons olive oil
1 tablespoon low-sodium chicken broth or water
2 garlic cloves, finely chopped
1/2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 1/4 teaspoons finely grated lemon zest (from 1 large lemon)
Lemon wedges for serving

Preheat oven to 425 degrees. On a large rimmed baking sheet, combine the broccoli with 1 tablespoon of the oil, the broth or water, half of the garlic, the cumin, 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper, and the chili powder. Toss to coat, and then spread the broccoli out into a single layer. Roast for 10 minutes. Meanwhile, in a large bowl, combine the chicken, remaining 1 tablespoon oil, remaining garlic, the lemon zest, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Toss to coat.

Remove the baking sheet from the oven, add the chicken and toss together with the broccoli. Return the sheet to the oven and roast, tossing once halfway through the cooking time, until the chicken is cooked through and the broccoli is tender and golden around the edges, 8 to 10 minutes. Serve with the lemon wedges, or squeeze the lemon juice all over the chicken and the broccoli just before serving. Makes 4 servings.

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{ 11 comments… read them below or add one }

Joanne April 1, 2014 at 6:29 am

Gotta love an easy meal that everyone will eat!!
Joanne recently posted..Roasted Spring Veggie Bowl with Caper Vinaigrette


Taylor @ greens & chocolate April 1, 2014 at 8:24 am

Unlike you, I definitely could eat broccoli every day! As long as I could also have Brussels sprouts every once in awhile too :) love this one pan meal…looks perfect for a quick weeknight meal!


Paula - bell'alimento April 1, 2014 at 9:06 am

A one pan wonder! Fantastic for those of us who hate dishes ; )
Paula – bell’alimento recently posted..Homemade Coffee Caramel Sauce


Meg April 1, 2014 at 9:58 am

Nick is too funny. And this is right up my alley! I love broccoli, and the low calorie count combined with quickness of cooking makes this is a must-make in my house. Thanks for sharing!
Meg recently posted..Book review: ‘What I Was’ by Meg Rosoff


Susan April 1, 2014 at 1:24 pm

Sometimes a simple and easy meal is all you need to make everyone happy!
Susan recently posted..Meyer Lemon Cheesecake Bars #SundaySupper


Christie April 2, 2014 at 7:57 am

The veggie debate can be such a pain. Luckily my daughter will eat more veggies especially if I roast them like this one. She has really be digging broccoflower lately. Maybe you can sneak that one in since it is green like broccoli. Love that this is a one pot meal. They are my favorite kind.
Christie recently posted..Roasted Asparagus with Yogurt Wasabi Dip


Laurie April 27, 2014 at 4:36 pm

This is the best pan roasted dish I’ve ever made. When I plated the chicken, I sprinkled a scant amount of low sodium soy sauce and some peanuts! Mike & I are crazy about this one and plan to have it at least once a week. So easy and inexpensive!


Joanne V. July 9, 2014 at 3:52 pm

Sounds delicious….going to make it tonight!


William Emerick May 26, 2015 at 8:14 pm

Made this dish tonight for dinner. As simple as it gets…delicious.


Samantha July 24, 2017 at 8:30 pm

Excellent!!! We used a mix of frozen broccoli, frozen cauliflower and frozen green beans. It turned out great…..very flavorful!


Pamela singleton August 29, 2018 at 1:30 pm

Nick is simply too humorous. And that is proper up my alley! i really like broccoli, and the low calorie matter mixed with quickness of cooking makes that is a have to-make in my house. thanks for sharing!


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