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Sheet pan chicken and potatoes: A simple, tasty delight!


  • Author: Christina R. Jones
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

A simple and delicious one-pan meal featuring juicy chicken thighs and roasted baby potatoes, seasoned with garlic and rosemary.


Ingredients

  • Chicken Thighs: 4 bone-in, skin-on
  • Baby Potatoes: 1.5 pounds, halved
  • Olive Oil: 2 tablespoons
  • Garlic: 6 whole, unpeeled cloves
  • Fresh Rosemary: 3 sprigs
  • Salt: to taste
  • Pepper: to taste

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Rinse the chicken thighs under cold water and pat dry.
  3. Cut the baby potatoes in half and place them in a mixing bowl.
  4. Drizzle 1 tablespoon of olive oil over the chicken and season with salt and pepper.
  5. Toss the chicken to coat evenly.
  6. Add the remaining olive oil, salt, and pepper to the potatoes and toss to coat.
  7. Arrange the chicken thighs in the center of a large baking sheet and scatter the potatoes around them.
  8. Add the whole garlic cloves and tuck in the rosemary sprigs.
  9. Roast in the preheated oven for 35-40 minutes.
  10. Check the internal temperature of the chicken; it should reach 165°F (74°C).
  11. Let the dish rest for a few minutes before serving.

Notes

  • Feel free to add other vegetables like bell peppers or carrots.
  • For a Mediterranean twist, consider adding olives and feta cheese.
  • Leftovers can be stored in an airtight container for 3-4 days.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 1g
  • Sodium: 600mg
  • Fat: 25g
  • Saturated Fat: 6g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 120mg

Keywords: sheet pan chicken, roasted potatoes, easy dinner, one-pan meal