• Step 1

  Preheat oven to 400 degrees. Place potatoes in middle of foil-lined rimmed baking sheet; drizzle with 1 Tbsp oil. Toss to coat; season with salt and pepper. Place in oven on center rack; cook 15 min. Remove from oven. Arrange around outer edges of baking sheet.

• Step 2

  Add chicken to middle of baking sheet, keeping pieces tucked together. Drizzle chicken with sherry and marinade; season with salt and pepper. Top chicken and potatoes with 3 Tbsp cheese.

• Step 3

  Place in oven on center rack; cook 15 min, turning baking sheet once halfway through.

• Step 4

  Add broccoli to large bowl. Drizzle with remaining oil; season with salt and pepper. Toss to combine. Add broccoli to baking sheet, filling in empty spaces. Top with remaining cheese. Cook about 15 min until internal temp of chicken reaches 165 degrees (check temp by inserting thermometer halfway into thickest part of chicken).

• Step 5

  Transfer chicken and vegetables to serving platter; reserve cooking liquid. Serve cooking liquid at base of chicken.

• Try making with chicken thighs: Add 6 (about 4 oz each) boneless skinless chicken thighs in place of chicken breasts in step 2. Cook 20 min in step 3. • White potatoes can be replaced with 1 bag (24 oz) baby gold potatoes if preferred. For extra crispy potatoes, roast on a separate sheet pan.

Note: When servings & ingredients are modified, nutrition & directions may vary.