Name: Sheet Pan Barbecue Chicken and Broccoli
Total time: 35 min
Ingredients: Vegetable oil spray; 4 (6- to 8-ounce) boneless, skinless chicken breasts; ¼ teaspoon plus ⅛ teaspoon table salt , measured separately; ¼ cup barbecue sauce; 1 pound broccoli florets (6 cups); 2 tablespoons extra-virgin olive oil

Why This Recipe Works

This quick and easy one-pan meal stars barbecue sauce–covered chicken breasts and roasted broccoli—all cooked on one rimmed baking sheet. In step 4, teach your young chef how to use an instant-read thermometer, the most accurate way to tell whether a protein is fully cooked. To check the temperature, insert the tip of the thermometer into the center of the thickest part of the chicken. They might find it helpful to hold the chicken breast steady with tongs as they do so.

Instructions

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil. Spray lightly with vegetable oil spray.

Use paper towels to pat chicken dry. Place chicken in center of baking sheet. Wash your hands. Sprinkle chicken evenly with ¼ teaspoon salt. Use pastry brush to brush chicken evenly with barbecue sauce.

Place broccoli in large bowl. Break any large florets into small pieces. Add oil and remaining ⅛ teaspoon salt and toss with your hands until broccoli is coated with oil. Arrange broccoli around chicken on baking sheet.

Place baking sheet in oven and bake until chicken registers 165 degrees on instant-read thermometer, 12 to 14 minutes. Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Serve.