Sheet Pan Chicken & Potatoes: Easy Weeknight Meal (Print Version)
Quick Sheet Pan Chicken and Potatoes recipe for a delicious, minimal-cleanup dinner. Perfectly seasoned chicken and tender potatoes roast together.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Dairy-Free
# Ingredients:
→ The Hearty Duo
01 -
1 1/2 lbs boneless, skinless chicken thighs
02 -
1 1/2 lbs Yukon Gold potatoes, cut into 1-inch pieces
→ Golden Roasting Elixir
03 -
3 tbsp olive oil
→ Robust Herb & Spice Medley
04 -
1 tbsp garlic powder
05 -
1 tsp onion powder
06 -
1 tsp smoked paprika
07 -
1 tsp dried oregano
08 -
4 cloves garlic, minced
09 -
Salt and black pepper to taste
→ Fresh Zest & Garnish
10 -
1/2 lemon, cut into wedges
11 -
1/4 cup fresh parsley, chopped
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup, ensuring it's ready for your delicious Sheet Pan Baked Chicken and Potatoes Recipe. This prevents sticking and promotes even cooking.
02 -
In a large bowl, combine 1.5 lbs Yukon Gold potatoes, cut into 1-inch pieces, with 1.5 tbsp of Golden Roasting Elixir (olive oil), 1 tbsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp dried oregano, and a generous pinch of salt and black pepper. Toss well to coat evenly.
03 -
Add 1.5 lbs boneless, skinless chicken thighs (The Hearty Duo) to the bowl with the seasoned potatoes. Drizzle with the remaining 1.5 tbsp Golden Roasting Elixir (olive oil) and add 4 cloves garlic, minced. Season with additional salt and black pepper. Toss everything together until the chicken is well coated, ensuring every piece contributes to the flavor of your Sheet Pan Baked Chicken and Potatoes Recipe.
04 -
Spread the seasoned chicken and potatoes in a single layer on the prepared sheet pan. Ensure there's some space between pieces for optimal roasting and browning, crucial for a perfect Sheet Pan Baked Chicken and Potatoes Recipe. Add 1/2 lemon, cut into wedges, directly onto the pan.
05 -
Bake for 30 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the potatoes are tender and lightly browned. For best results, flip the chicken and potatoes halfway through cooking for even crispness.
06 -
Once baked, remove the Sheet Pan Baked Chicken and Potatoes Recipe from the oven. Squeeze the roasted lemon wedges over the chicken and potatoes. Garnish generously with 1/4 cup fresh parsley, chopped (Fresh Zest & Garnish), before serving immediately.
# Notes:
01 -
For crispier potatoes and chicken, avoid overcrowding the sheet pan. If necessary, use two sheet pans to ensure everything cooks evenly and browns beautifully.
02 -
Leftovers of this Sheet Pan Baked Chicken and Potatoes Recipe can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
03 -
Feel free to customize with other quick-cooking vegetables like bell peppers, broccoli florets, or green beans. Just ensure they are cut to a similar size for even cooking.
04 -
Serve this hearty meal with a simple side salad or a dollop of sour cream for an extra touch of creaminess.
# Tools You'll Need:
01 -
Large sheet pan
02 -
large mixing bowl
03 -
cutting board
04 -
sharp knife
05 -
measuring spoons
06 -
measuring cups
# Nutrition Facts (Per Serving):
Calories: 545 kcal
Total Fat: 30 g
Total Carbohydrate: 32 g
Protein: 42 g