Sheet-pan chicken & veggies

Ingredients

• 2 lb Bone-in chicken thighs
• 1.5 lb Baby potatoes
• 4 Carrots
• 1 head Broccoli
• 3 tbsp Olive oil pantry staple
• Salt & pepper (to taste) pantry staple
• 1 tsp Garlic powder pantry staple

Steps

1. Heat oven to 425°F (220°C).
2. Halve the potatoes and chop carrots and broccoli into toddler-safe pieces.
3. Toss everything with olive oil, salt, pepper, and garlic powder on a sheet pan.
4. Nestle the chicken skin-side up among the veg.
5. Roast 30–35 min until chicken reads 165°F and potatoes are tender.