Roasted Chicken Breasts with Potatoes and Broccoli


Using the spice rub from the popular "Roast Sticky Chicken-Rotisserie Style" recipe found on this site, make a complete one-skillet roasted chicken breast dinner in less than an hour.

roasted chicken breast with potatoes, broccoli and salad on turquoise plate
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
4 servings


  • 2 teaspoons kosher salt

  • 1 teaspoon paprika

  • ½ teaspoon onion powder

  • ½ teaspoon dried thyme

  • ½ teaspoon ground white pepper

  • ¼ teaspoon cayenne pepper

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon garlic powder

  • 2 tablespoons salted butter

  • 2 whole bone-in chicken breasts with skin

  • 4 medium red potatoes, cut into 1-inch wedges

  • 3 bunches broccoli, cut into florets

  • 1 pinch salt to taste

  • 1 clove garlic, chopped


  1. Preheat the oven to 450 degrees F (230 degrees C).

  2. Mix salt, paprika, onion powder, thyme, white pepper, cayenne, black pepper, and garlic powder together in a bowl. Rub 1/2 of the spice mix liberally all over the chicken breasts, including under the skin. Reserve the remaining mix.

  3. Melt butter in a large cast iron skillet over medium-high heat. Place the chicken breasts, skin-side down, into the melted butter and and brown, without moving, for 5 minutes.

  4. In the meantime, toss potatoes with the rest of the spice mix.

  5. Remove chicken from the pan and add potatoes to the bottom of the skillet in a single layer. Place chicken breasts, skin-side up back on top of the potato wedges and place in the preheated oven.

  6. Roast in the preheated oven until chicken is no longer pink in the center and juices run clear, 18 to 20 minutes.

  7. While the chicken and potatoes are roasting, salt the broccoli florets lightly.

  8. Remove the chicken, add the broccoli to the skillet, and toss with the chicken drippings and potatoes. Add chopped garlic. Return the skillet to the oven and roast until broccoli is tender, 8 to 10 minutes.

Cook's Notes:

If the potatoes are still undercooked at the end, remove broccoli and return potatoes to the oven until done.

After everything has been removed from the skillet, you can deglaze with white wine to make a sauce.

Nutrition Facts (per serving)

474 Calories
15g Fat
50g Carbs
40g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 474
% Daily Value *
Total Fat 15g 19%
Saturated Fat 6g 30%
Cholesterol 97mg 32%
Sodium 1196mg 52%
Total Carbohydrate 50g 18%
Dietary Fiber 10g 35%
Total Sugars 6g
Protein 40g
Vitamin C 220mg 1,100%
Calcium 151mg 12%
Iron 5mg 26%
Potassium 1946mg 41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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