Sheet Pan Chicken And Potatoes Recipes

SHEET PAN LEMON GARLIC ROASTED CHICKEN AND POTATOES

Sheet Pan Lemon Garlic Roasted Chicken and Potatoes image

This Sheet Pan Lemon Garlic Roasted Chicken and Potatoes is incredibly simple but seriously tasty! The chicken and potatoes are bathed in plenty of herbs and a delicious bright citrus sauce that will make your taste buds dance. The perfect answer to hectic weeknights.

Provided by Oriana Romero

Time 45m

Number Of Ingredients 15

Ingredients

2 pounds ( 900 g) potatoes ((about 6 medium), cut into 3/4-inch pieces)
2 - 3 lb. ( 900 g - 1300 g) chicken ((I used bone-in thighs. See notes for substitute))
1 lemon, (thinly sliced)
1 medium onion, (quartered (optional))
Fresh oregano and/or parsley leaves to garnish ((optional))
4 tablespoons (60 ml) olive oil
1 tablespoon lemon zest
4 tablespoons (60 ml) lemon juice ((About 2 large lemons. Make sure to zest your lemons before you squeeze them))
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/4 teaspoon dried rosemary
2 teaspoon garlic powder
4 - 6 garlic cloves, (minced)
1/4 teaspoon red pepper flakes ((optional))

Steps:

Preheat the oven to 425º F (218º C). Line a large sheet pan with foil; spray foil with cooking spray or olive oil.
In a small bowl, combine olive oil, lemon zest, lemon juice, salt, pepper, oregano, rosemary, garlic powder, garlic cloves, and red pepper flakes, if using. TIP: Make sure to zest your lemons before you squeeze them.
Arrange potatoes and chicken on the prepared baking sheet. Drizzle oil mixture over the chicken and potatoes; mix to coat. Place lemon slices and onion around the chicken, if using.
Roast for 35- 40 minutes, or until a thermometer inserted in the chicken reads 165° F, and potatoes are tender. Halfway through the baking process, carefully flip each chicken and potatoes for even cooking.
OPTIONAL: In the last 3-5 minutes of the baking process turn your oven to broil mode and broil until the chicken is golden and the potatoes crisp and golden.
Garnish with fresh oregano and/or parsley, if using. Serve hot.

Nutrition Facts : Calories 510 kcal, Carbohydrate 22 g, Protein 32 g, Fat 32 g, SaturatedFat 7 g, Cholesterol 113 mg, Sodium 899 mg, Fiber 4 g, ServingSize 1 serving

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

Ingredients

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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