Sheet-pan chicken breasts with pumpkin and broccoli

Tip: tap a step to mark it as done.

1. Prepare the vegetables

   Preheat the oven to 200 °C (400 °F), or 180 °C (350 °F) for a fan oven (convection), and line a large sheet pan with parchment paper. Wash the Hokkaido pumpkin, cut it in half, scoop out the seeds with a spoon, and cut it into roughly 2 cm cubes, leaving the skin on. Peel the red onions and cut them into wedges.

2. Roast the pumpkin

   On the sheet pan, toss the pumpkin and onions with 1 tbsp olive oil and a pinch of salt. Spread in a single layer and roast for 15 minutes.

3. Season the chicken and broccoli

   While the pumpkin roasts, cut the chicken breasts into roughly 3 cm pieces. In a bowl, mix 1 tbsp oil, 2 garlic cloves pressed through a garlic press, the paprika, thyme, lemon juice, remaining salt, and black pepper. Add the chicken and toss to coat thoroughly.

   Cut the broccoli into small florets and toss with the last tbsp of oil.

4. Finish roasting everything together

   Remove the sheet pan from the oven, stir the pumpkin, and add the chicken and broccoli. Spread everything in a single layer and roast for another 20 minutes. The chicken is done when it is white in the center and the juices run clear when cut.

   Tip: If everything will not fit in a single layer on one sheet pan, divide it between two pans; otherwise, the vegetables will steam instead of roast.

5. Make the dip and serve

   While everything roasts, mix the yogurt with the garlic clove pressed through a garlic press, chopped parsley, and a pinch of salt. Serve the chicken and vegetables hot, straight from the sheet pan, with the dip in a separate bowl.

Tip: Make the dip first and refrigerate it while everything roasts so the garlic can infuse the yogurt and the dip stays pleasantly cool.

This recipe was translated from the Slovak original: Kuracie prsia s tekvicou hokkaido a brokolicou na plechu