Sheet Pan Chicken Potatoes

There’s something truly special about a bustling kitchen filled with mouth-watering aromas and sizzling sounds, and when it comes to comfort food, nothing quite beats sheet pan chicken potatoes. This delicious dish combines tender, juicy chicken with crispy potatoes, all roasted together on a single pan, making it a fantastic choice for a family dinner or a cozy gathering. Trust me, once you try this recipe, it’ll become a regular in your meal rotation.

The beauty of sheet pan meals lies in their simplicity. You get a complete meal with minimal effort and cleanup, which is perfect for busy weeknights or lazy weekends. Plus, customizing the flavors is a breeze. Whether you’re in the mood for bold spices or classic herbs, this dish can cater to whatever you have on hand or culinary craving you feel like indulging in.

Ingredients

• 4 bone-in, skin-on chicken thighs – these add great flavor and moisture
• 1.5 pounds baby potatoes – you can choose red or gold for a delightful color
• 2 tablespoons olive oil – helps crisp up the potatoes and chicken
• 3 cloves garlic, minced – because garlic makes everything better
• 1 teaspoon dried oregano – a classic herb for a Mediterranean touch
• 1 teaspoon paprika – gives a warming flavor and lovely color
• Salt and pepper to taste
• Fresh parsley for garnish – brings freshness and a pop of color

Instructions

Step 1:

Preheat your oven to 425°F (220°C). This high temperature will give you those crave-able crispy edges.

Step 2:

In a large bowl, toss the baby potatoes with olive oil, garlic, oregano, paprika, salt, and pepper. Spread them out on a sheet pan, creating some space for the chicken.

Step 3:

Next, rub the chicken thighs with any leftover olive oil mix, ensuring the skin is well-coated. Nestle the chicken in between the potatoes.

Step 4:

Roast the chicken and potatoes in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender and golden brown.

Step 5:

If you like your chicken skin extra crispy, you can switch on the broiler for the last 3-5 minutes. Watch it closely to avoid burning.

Step 6:

Remove everything from the oven, sprinkle with fresh parsley, and let rest for about 5 minutes before serving.

Nutritional Information

This recipe serves about 6 people. Each serving has roughly 460 calories, 25 grams of protein, 20 grams of fat, and 45 grams of carbohydrates. It’s a hearty meal that offers a balanced mix of nutrients while satisfying your comfort food cravings.

Healthier Alternatives

If you’re looking to lighten up this dish, consider using skinless chicken breasts instead of thighs. They have less fat but still provide a good source of protein. You can also swap half of the baby potatoes for a variety of colorful vegetables like bell peppers, zucchini, or asparagus for extra nutrients and a pop of color.

Serving Suggestions

For a complete meal, consider serving this dish with a fresh garden salad drizzled with lemon vinaigrette or some steamed green beans on the side. If you love roasted potatoes, check out my Roasted Potatoes with Feta Recipe for another delicious way to enjoy them.

Common Mistakes

One common mistake is overcrowding the sheet pan. It’s essential to give both the chicken and potatoes room to roast properly, which will ensure they get crispy instead of steaming. Also, don’t skip resting the chicken after it comes out of the oven. This step keeps the meat moist and juicy.

Chef’s Notes

• Feel free to adjust the seasoning to your taste. A little lemon zest can brighten up the flavor, or add some red pepper flakes for a spicy kick.
• If you want to prep ahead, you can marinate the chicken a few hours before cooking. Just keep it in the fridge until you’re ready to pop it in the oven.
• This recipe doubles beautifully for larger gatherings. Just use two sheet pans to ensure everything cooks evenly. If you’re looking for another easy sheet pan dish, check out my Sheet Pan Sausage with Sweet Potatoes Recipe.

FAQs

• Q1: Can I use frozen chicken or potatoes?
  A1: It’s best to use fresh chicken and potatoes for this recipe, as frozen items will release moisture and can affect cooking time.
• Q2: How do I know when the chicken is cooked?
  A2: Use a meat thermometer. It should read 165°F (75°C) at the thickest part of the thigh for safety.
• Q3: Can I make this dish ahead of time?
  A3: While sheet pan meals are best enjoyed fresh, you can prepare everything earlier in the day, then pop it in the oven when you’re ready to eat.

Enjoy your culinary adventure with this sheet pan chicken and potatoes recipe. It’s a labor of love that brings warmth and satisfaction to your dining table. Happy cooking.

Print