Sheet Pan Chicken and Potatoes
Sheet Pan Chicken and Potatoes is a delicious and hassle-free meal to make, and with such an easy clean-up. This classic dish brings together tender and juicy chicken, with perfectly roasted potatoes, all cooked on a single sheet pan for maximum convenience.
Servings: 8
Calories: 153kcal
Ingredients
- 1 ½ tablespoons extra-virgin olive oil divided
- 1 ½ pounds Yukon Gold potatoes about four large
- 8 bone-in skin-on chicken thighs about 3 pounds
- 467 g grape or cherry tomatoes
- white onion cut into thin wedges
- 10 garlic cloves
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 lemon cut into 8 wedges
- Parsley or cilantro to garnish
Instructions
- Preheat oven to 450°F. Wash and scrub potatoes and thinly slice them to about 1/8 inch in thickness
- Lightly brush an 18 x 13-inch sheet pan with ½ tablespoon olive oil. Add potatoes and sprinkle with ½ tsp salt.
- Place chicken thighs over the potatoes, skin side up
- Scatter tomatoes, onions, and garlic around the chicken pieces.
- Sprinkle with dried herbs, the remaining salt, and tuck lemon wedges in between each of the chicken pieces. Drizzle with the remaining 1 tablespoon of olive oil.
- Place the sheet pan into the oven and roast until tops of the chicken have a nice crispy skin and the vegetables are browned. This will take approx. 45 minutes. You can check doneness by piercing with a knife (if juices run clear your chicken is done).
- Garnish with parsley or cilantro and serve.
Notes
- If you find the tops of your chicken are cooking too fast, cover with a sheet of tin foil and continue baking.
- Refrigerate leftovers for up to 3 days.
Nutrition
Serving: 1g | Calories: 153kcal | Carbohydrates: 22g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 275mg | Fiber: 3g | Sugar: 2g