Sheet Pan Baked Chicken And Potatoes Recipes

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SHEET PAN BAKED CHICKEN AND POTATOES RECIPE



Sheet Pan Baked Chicken and Potatoes Recipe image

This sheet pan baked chicken and potatoes recipe is super easy and makes a delicious and comforting dinner that the whole family will love!

Provided by Natasha Bull

Categories     Main Course

Time 50m

Number Of Ingredients 10

1 pound yellow potatoes (cut into quarters lengthwise (peel if desired))
6-8 chicken thighs (bone-in, skin on)
3-4 tablespoons olive oil
Juice of 1/2 lemon
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
Salt & pepper (to taste)
1 package poultry fresh herb mix (rosemary, sage, thyme)

Steps:

  • Preheat oven to 400F and move the rack to the middle position.
  • Grease a large, rimmed baking sheet or line it with foil. Cut up your potatoes and add them to the baking sheet along with the chicken.
  • Use your hands to coat the chicken and potatoes with the oil and lemon juice. Sprinkle the garlic powder, onion powder, smoked paprika, Italian seasoning, and some salt & pepper (I'm pretty generous) onto the chicken and potatoes. Use your hands again to toss everything together so it's evenly coated. Surround the chicken and potatoes with the poultry herb mix (I put some of it on top of the chicken + potatoes and leave other intact sprigs scattered).
  • Roast for 30-40 minutes or until the chicken is cooked through but not overcooked. Cooking time will vary depending on how big the chicken pieces are (internal temperature should reach 165F).
  • Broil for a few minutes to crisp up the chicken skin and potatoes if desired.

LEMON-THYME SHEET PAN CHICKEN AND POTATOES



Lemon-Thyme Sheet Pan Chicken and Potatoes image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/3 cup olive oil
1 tablespoon kosher salt
1 1/2 teaspoons roughly chopped fresh thyme
1 1/4 teaspoons freshly ground black pepper
4 cloves garlic, chopped
Grated zest and juice of 1 lemon, plus 1 lemon cut into wedges
6 skin-on, bone-in chicken thighs (4 to 4 1/2 pounds)
2 pounds red potatoes (6 medium), cut into 1-inch pieces
1 red onion, sliced
2 tablespoons finely chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl.
  • Add the chicken, potatoes, red onion and lemon wedges to a sheet pan.
  • Pour the olive oil mixture over the sheet pan and toss so that everything is evenly coated. Turn the chicken skin-side up and space the pieces evenly apart.
  • Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes.
  • Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken.

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