Sheet Pan Chicken and Potatoes
Sheet Pan Chicken and Potatoes is a comforting and flavorful dish that features juicy chicken thighs and tender baby potatoes, all roasted to perfection with aromatic herbs. This one-pan meal infuses your home with mouthwatering aromas while making clean-up a breeze. Perfect for weeknight dinners or special occasions, it’s easily customizable with seasonal vegetables to match your taste. Treat yourself and your family to this delightful dish that is sure to become a favorite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb baby potatoes, halved
- 3 tbsp olive oil
- 2 tsp fresh rosemary, chopped
- 4 garlic cloves, minced
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine olive oil, lemon juice, rosemary, garlic, salt, and pepper. Add chicken thighs and coat thoroughly.
- Toss halved baby potatoes with olive oil, salt, and pepper in another bowl.
- Arrange the chicken on one side of a sheet pan and the potatoes on the other.
- Roast in the oven for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and potatoes are fork-tender.
- Serve hot, garnished with additional rosemary if desired.
Nutrition
- Serving Size: 1/4 recipe (approximately 300g)
- Calories: 460
- Sugar: 2g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 120mg