Recipe: Glazed chicken and broccoli sheet pan dinner

If you check Go Ask Mom's weekly Friday recipes, you know that I'm a sucker for something easy. Sheet pan dinners almost always fit the bill.

I adapted this recipe from Food Network's website. I doubled it so it would serve enough for two dinners and used Yukon Gold potatoes instead of fingerling.

Here's how it's done ...

Glazed Chicken and Broccoli Sheet Pan Dinner
Adapted from Food Network

8 to 9 skin-on chicken drumsticks
4 Yukon Gold potatoes, cut into chunks. (The original recipe called for 3/4 pound - about 3 cups - fingerling potatoes, halved lengthwise).
4 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 head of broccoli, cut into small florets (about 4 cups)
4 tablespoons bottled teriyaki glaze

Preheat your oven to 450 degrees and line two baking sheets with parchment paper, which makes for easier clean up. Place the drumsticks on half of one of the baking sheets and the potato slices on the other half. They should be spread out evenly. Drizzle the potatoes with two tablespoons olive oil and salt and pepper. Bake for about 20 minutes.

While it bakes, spread your broccoli out on the second baking sheet. Drizzle it with the rest of the olive oil and add some salt and pepper.

Once the 20 minutes are up, the potatoes have started to soften and the chicken has begun to caramelize, brush the drumsticks with the teriyaki glaze on all sides.

Then return the chicken and potato baking sheet, along with the broccoli baking sheet, to the oven. Bake for about 25 minutes more. The chicken is fully cooked when the internal temperature reaches 160 degrees. I like to toss the broccoli in a little bit of the teriyaki sauce before serving.

Go Ask Mom features recipes every Friday. For more, check WRAL.com's recipe database.