Quarter-Sheet Pan Salsa Chicken Dinner (with Cheesy Potatoes and Broccoli)

My quarter-sheet pan meals are meant to be not only easy, but also simple. Once you’ve made one of them, I’m guessing you can remember how to do it next time or change it around using a different ingredient or two--as long as everything can get done in the time allotted. These whole meal deals for couples are also great for solo cooks who want to cook once and eat twice. The timing for this recipe may depend, in part, on the weight of your chicken breasts—which can occasionally run up to a pound per piece --and may then take a little longer. If they’re small, say 8-10 ounces, and done before the vegetables, remove them to a covered plate on the stove and give the vegetables a few more minutes. Read through recipe before beginning.

2 servings

Ingredients

2 bone-in chicken breasts with skin
Olive oil
Kosher salt and fresh ground pepper
8- ounces baby potatoes cut into fourths
8- ounce broccoli head, divided into florets
small red onion, peeled and cut into eighths
4 large, plump garlic cloves-- peeled and sliced thickly
Crushed red pepper
½ cup grated extra-sharp Cheddar (about 4-ounces)
¼ cup prepared salsa

Instructions

PREHEAT OVEN to 400 degrees F and set rack at center. Line a quarter-sheet pan (9”x13”) with foil. Spray with cooking spray.
DRIZZLE THE CHICKEN BREASTS with olive oil and sprinkle generously with salt and pepper. Place at center of lined pan, leaving a little space between them.
STIR TOGETHER THE POTATOES, BROCCOLI, ONION, AND GARLIC in a large bowl with two tablespoons of olive oil, ¾ teaspoon kosher salt, ½ teaspoon fresh ground pepper, and a good pinch of crushed red pepper. Remove the broccoli to the cutting board. (You’ll add it later.) Spoon the remaining vegetables evenly around the chicken breasts.
ROAST ABOUT 45 MINUTES, remove from oven, and add broccoli on top of or between the vegetables. Pour the salsa on top of chicken breasts and sprinkle the vegetables (and chicken, if you like) with the Cheddar cheese. Return pan to oven and roast another 15 minutes or until an instant read thermometer placed into the center of the breasts registers 165 degrees F and vegetables are tender or tender-crisp for the broccoli. (Check small breasts at 10 min.)
REMOVE FROM OVEN and let the chicken and vegetables rest 5-10 minutes before serving hot. Store cooled leftovers well-wrapped in the fridge for up to 3 days. Do not freeze.

Notes

COOK’S NOTE: Another option… You can wait to add the cheese until the pan has come out of the oven. I tried putting the vegetables into a bowl and stirring the cheese in, letting it melt while the chicken rested and also liked it that way.